Sous Chef

Overview

Creates a positive and memorable experience for our residents and guests by participating in and overseeing the execution of a well-planned menu by ensuring high levels of food safety and sanitation while providing meal and snack choices that comply with all Federal and State requirements that result in high guest satisfaction. 

Responsibilities

• Ensure guest satisfaction with dining services by ensuring dedication to detail surrounding food appearance, high quality of food, and overall dining experience in compliance with Standards of Service; assists in assuring the same from all culinary associates.
• Assist in managing the day-to-day operation of the kitchen by coordinating food production schedules and ensuring the highest level of food quality, taste and presentation.
• Ensure that food production consistently meets high quality standards for taste, presentation and expediting by supervising cooks and assisting in meal production during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.
• Assist in developing menus and train culinary staff on creation and adherence to recipes and product specifications.
• Maintain effective communication within the culinary staff and be responsive to staff suggestions and concerns and work to resolve problems; maintain effective working relationship with all community departments.
• Complete food orders based upon daily menus, scheduled events and projects to ensure sufficient food and supplies are onsite at all times; including inventory of emergency supplies.
• Conduct regular inspections of the entire kitchen, dishwashing areas, dining locations, bistros, coolers, and freezers to promptly act to correct deficiencies found during inspection.

Qualifications

QUALIFICATIONS REQUIRED

• Commitment to quality service, food quality and trend knowledge
• Food safety training as required per local and state health department requirements. In Minnesota, a Food Manager Certificate is required.
• Completion of two (2) year Culinary college program or three (3) years’ experience functioning in a Sous Chef or higher role with food production, service, food safety, and experience overseeing a culinary team of cooks and servers
• Demonstrated experience in professional cooking and knife handling skills
• In-depth knowledge of safety, sanitation and food handling procedures

QUALIFICATIONS PREFERRED

• Previous experience supervising or directing the work of other culinary support staff
• Experience working in a senior care/residential experience

EEO/AA/Vet Friendly

Salary Range