Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Description
Serve as working lead supervisor, overseeing and coordinating activities of food service employees. Work with residents to ensure satisfaction in areas of quality, service and problem resolution. Prepare and serve food following proper guidelines (ServSafe, HACCP, etc) Work as part of a team in a dynamic, fast-paced environment. Prepare multiple orders simultaneously. Perform assigned set-up and clean-up duties.
Essential Job Functions:
Sous Chef Full-Time Benefits at Foxdale Village Include:
Requirements
Minimum Qualifications:
Education: High school diploma or its equivalent is preferred. Culinary education is preferred
Experience: At least two years of large quantity food preparation.
Language: Must be able to effectively communicate in English.
Math: Must be able to complete tasks using basic mathematical skills.
Other: Ability to prepare food in a fast-paced, dynamic front-of-the-house environment.
Strong communication and customer service skills.
Able to work holidays and weekends as scheduled.
Capable of following written and oral directions.
Capable of interacting politely with staff and residents regardless of the circumstances.
Ability to build teams and be a positive role model for dining services staff.
Enjoy working with older adults.
Overall creative self-starter, with a true passion for exceptional food.
Physical Requirements of the Position:
Specific physical characteristics and abilities are required to perform the work, such as agility, dexterity and long periods of walking, standing, bending, carrying or lifting supplies and equipment weighing 50 pounds or more (with assistance when needed). This position requires the completion of mostly non-sedentary work.
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