Sous Chef

Benefits:

• Paid Time Off (PTO)
• Referral Bonus
• Education Assistance
• Fitness Membership Reimbursement
• Anniversary Bonus
• Flexible Spending Plans
• 401K
• Medical, Dental, EyeMed, Life and Long-term disability insurance for you and your eligible family members
• Employee assistance program, including confidential counseling, and legal and financial resources.

And more!!...

Qualifications:

• Serve Safe Certification is required
• Valid California driver's license
• DOJ and FBI fingerprint clearance must be completed prior to working in community (obtained through community)
• Previous food and beverage and or restaurant supervisory experience is preferred.

Responsibilities:

• Able to perform duties of Working Chef in his/her absence.
• Assist the Working Chef with managing day to day operations.
• Performs daily line check as assigned by Working Chef.
• Assists Working Chef in training of new line cooks, prep cooks, and dishwashers.
• Is “best demonstrated” performer on staff, sets example for rest of kitchen staff.
• Monitors the kitchen staff including: enforcing service standards, uniform compliance, company policies, and ServeSafe requirements.
• Ensure a sanitary work environment and ensure all local codes and policies regarding proper storage, handling, and serving of food are being followed.
• Ensure that food storage areas are clean and properly organized/arranged at all times. As requested, inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• Stocks production areas for efficient daily operation.
• Reads menu to estimate food requirements and orders food from supplier or procures food from storage.
• Assist, when requested, 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 always organized and maintained at adequate levels. Work closely with the Working Chef in specifying and selecting food products.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents to the Working Chef.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine degree of doneness.
• Displays knowledge and follows all procedures in sanitation and sanitary food handling.
• Keeps work area clean and organized using soap and sanitizing agents.
• Loads or unloads trucks picking up or delivering food and/or supplies
• Respond to resident likes and dislikes maintaining high resident satisfaction. Ensure that all foods are prepared to satisfaction of residents and in accordance with safe food handling practices.
• Maintain food temperatures and time controls during storage, production, and serving according to required food safety standards.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Butcher chicken, fish, and shellfish.
• Cuts, trims, and bones meat prior to cooking.
• Bakes bread, rolls, cakes, and pastry.

Job Description: 

Prepares, seasons, and cooks food in accordance with the approved menu, procedures, current standards, guidelines, and food safety regulations. In the absence of the Working Chef, the Sous Chef will be responsible for ensuring quality food service is always provided by directing the overall operations of the kitchen.

Source: Hospitality Online