Sous Chef

Description

POSITION SUMMARY:

The purpose of this position is to be responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting the Executive Chef in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the Sector’s standards and expectations of food quality, freshness, and presentation. The Cook III also motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

ESSENTIAL RESPONSIBLITY:

• Assists in coordinating and participating in the preparation and cooking of various food items
• Assists the Executive Chef/ Director of Culinary with planning and creating menus
• Rolls out new culinary programs in conjunction with the marketing and culinary team
• Assists the Executive Chef with managing cost controls and controlling expenditure
• Provides supervision during meal prep, service, and breakdown
• Ability to solve problems independently in absence of chefs
• Date and label all prep, opened packaging in accordance with policy and procedure
• Demonstrate a comprehensive knowledge of food preparation and handling techniques
• Ability to work well independently with proper direction
• Confers with Team Leader on unusual problems
• Prepares hot entrees and appetizers, soups, sides, salads, cold appetizers, garnishes, and desserts following recipes and documenting quantities, final cooking temps, holding temps, cooling temps, waste, and leftovers.
• Does advance preparation as indicated
• Completes food temperature checks each meal. Tastes all food items prepared.
• Ensures that all hot food preparation and assembling is done in accordance with established procedures
• Demonstrates knowledge of fire safety procedures and assists with evacuation of residents to a safe location in the event of fire or other emergencies.
• Performs other duties as assigned
• Cooperates with staff of other departments in performing job duties
• Provides clean, safe, and neat environment for residents, self, and staff

EDUCATION/EXPERIENCE:

• Food handling or scratch cooking experience strongly preferred.
• Minimum three years of cooking in full-service restaurants/previous senior living cooking experience preferred.
• Maricopa County Food Handlers Card.

PHYSICAL DEMAND:

• Ability to grasp, lift and/or carry, or otherwise, transport up to 50 pounds.
• Ability to move or push goods on a hand cart/truck weighing a maximum of 200 pounds
• Prolonged standing and walking continuously for an entire shift.
• Must take necessary precautions and follow correct procedures for lifting and bending

*All qualified applicants must successfully pass a background check, substance test, TB test and have proof of COVID-19 Vaccination or provide Vaccine Exemption Documentation.

Qualifications