Sous Chef

Responsibilities

• Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste, and meal service.
• Assist with the planning, preparation, and delivery of all meals in the community, making sure they are of high quality, palatable and appetizing.
• Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures.
• Report any incidents or infractions to Culinary Services Director.
• Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.
• Maintain control over meal portions and food consistency.
• Estimate food requirements and control serving portions thereby eliminating waste and leftovers.
• In the absence of the Culinary Services Director, act as Department Manager with regard to staffing and staff supervision.
• Absorb and assist in the purchasing, inventory, checking in, and storing of food and supplies.
• Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times.
• Work closely with the Culinary Services Director in specifying and selecting food products.
• Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling, and serving of food.
• Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Order all food within budget guidelines and maintain accurate inventories of food on hand.
• Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price.
• Visit residents regularly to determine special likes and dislikes in order to make the Culinary Services Program individually tailored as much as possible.

Qualifications

• Must be eighteen (18) years of age
• Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred
• Prefer six (6) months of experience working in a restaurant or similar environment as a Cook
• Able to safely operate standard cooking equipment and utensils typically found in facilities serving food
• Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, etc.)
• Able to operate standard office equipment, including fax machine, copier, telephone, etc.
• Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care
• Able to work with seniors and patiently interact with cognitively impaired individuals
• Able to be flexible, adapt and respond to change, make decisions in stressful situations, and prioritize tasks and projects.
• Able to process information and apply common sense understanding to follow and carry out written or oral instructions.
• Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests.