Executive Sous Chef - Casino manages the operations of the kitchen in absence of and in assistance with the Executive Chef. Oversees the preparation of food and inventory levels of the kitchen. Being an Executive Sous Chef - Casino may be responsible for scheduling and training employees. May require a bachelor's degree in area of specialty. Additionally, Executive Sous Chef - Casino typically reports to an executive chef. The Executive Sous Chef - Casino supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be an Executive Sous Chef - Casino typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
Summary:
The primary function of the Executive Chef is to assist the Director of Food & Nutrition in planning, organizing, developing and directing the comprehensive operation of the Dining/Nutritional department. Following current local, state and federal guidelines and regulations, as well as, established policies and procedures the department assures quality food service is provided at all times. Responsible for training and supervising all production and kitchen personnel. Has knowledge of patient/resident Bill of Rights and all responsibilities will be conducted in a manner that is consistent with the Integritus mission, vision, core values.
Essential Job Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Assures that all foods produced are of the highest quality with proper temperatures and garnishes and served with proper sanitary procedures.
• Coordinates and directs the overall preparation of food as determined by needs, utilizing standardized recipes.
• Orients, motivates, supervises, and evaluates employees of production and kitchen component according to established standards and procedures to assure an efficient, effective department.
• Implement safety and sanitation procedures in accordance with Department of Public Health guidelines.
• Assists in planning, monitoring, and controlling the purchase, storage, and utilization of all foods and sundry items.
• Prepares meals for residents, staff and visitors as necessary.
• Responsible for the development and standardization of recipes as pertaining to cycle menu.
• Responsible for the functioning of the department in the absence of the Director of Food & Nutritional Services.
• Oversees the receiving of food deliveries, checks for quality and completeness of orders.
Qualifications:
• Associates Degree in Food Service Management or 10 years’ experience working as a Food Service Director in a long term care setting required.
• Minimum 5 years as a cook, or manager in a hotel, hospital, school, long-term are or restaurant is preferred. Minimum- 2 years working in a supervisory capacity.
• Serve Safe & Allergen Training
• Must demonstrate the ability to read, write and speak English.
Physical Requirements and Working Conditions:
Will meet all physical requirements of the position as identified by the facility policies and procedures
related to functional job analysis.
Other Duties:
Please note this job description is not designed to cover or contain comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
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