Sous Chef

Job Summary: Reporting to the Executive Chef,the Sous-Chef will prepare nutritious meals and fine cuisine for residents, families, guests, and visitors.

Requirements & Minimum Qualifications

Education

High School Diploma or GED

Experience

Minimum of 2 years related experience with cooking in a long-term care environment preferred.

Licenses/Certifications

Food Service Sanitation and/or ServSafe Certification Preferred.

Florida State Food Handlers Certification as applicable.

Skills/Knowledge

Must possess the following skills: customer/client focus, teamwork orientation, ethical conduct, flexibility, stress management /composure, personal effectiveness/credibility, technical capacity and initiative. Must also have basic knowledge in computers and using basic office equipment as well as Microsoft office

Job duties & competencies

• Under the Executive chef's supervision, the sous-chef manages the kitchen dynamics including prep-workflow, scheduling, ordering, receiving...
• Prepare high quality food according to standardization of recipes including creating new ways to present food attractively and nutritiously.
• Effectively communicate with clients regarding their meal selections, and provide resolutions to concerns if any.
• Be teamwork oriented and assist with kitchen tasks under the directives of the Food Services Manager.
• Utilize proper storage procedures, e.g., similar items together, labels facing front, dating when necessary.
• work area clean and sanitizes work surfaces; mops floors according to procedure, takes out the trash as necessary and performs other assigned cleaning duties.
• Place orders, process invoices, and reconcile receipt in procurement platform as assign by supervisor.
• Maintain appropriate kitchen attire and presentation at all times.
• Make sure all plates and cooking utensils are clean and safe to use.
• Follow kitchen and/or production sheets demonstrating accuracy in weighing, measuring, and portioning food.
• Provide a positive impression of the food service department when serving clients in the dining area, patient areas, and when answering the phone. Wears clean clothing and hair net.
• Knows and follows facility and department policies and procedures, including safety standards and fire and disaster plans
• Assume other departmental positions or duties, e.g., assisting with special functions as requested by Director of Operations, or designee.
• Works cooperatively with other cooks and food service workers in evaluating meal leftovers and plans for use. Labels, dates, and stores leftovers properly.
• Consult production sheets for thawing and doing advance preparation when possible; completes and posts production sheets daily.
• Knowledge and understanding of how to operate kitchen equipment and calls for repairs.
• Assist with the development and standardization of recipes.
• Deliver hot foods at meals and provides kitchen backup at meals with cold and hot foods, supplies, and assisting as needed.
• In conjunction with Dietician, carry out the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies. Records hot and cold food menu changes on production sheets.
• Receive deliveries in accordance with purchase orders in the absence of other supervisory personnel.
• Plan cooking schedules to have food prepared on time, but not too far in advance. Serve hot food attractively and efficiently.

• Demonstrate understanding and working knowledge of proper techniques for food preparation, including modified diets.
• Implement diet changes, prepares meal trays, and records same on the production sheets.
• Supervises daily final cleanup and lockup of the kitchen.

• Use time constructively and in an organized manner to accomplish assigned responsibilities.

• Address clients, visitors, and co-workers in a pleasant and respectful manner.
• Present exemplary standards in recognizing and meeting the service needs of clients and their families.

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