Sous Chef jobs in Oregon

Description

POSITION: Sous Chef

REPORTS TO: Director of Culinary

FLSA: Hourly

We are searching for an energetic Sous Chef with a balance of culinary talent and leadership skills to work in collaboration with our Director of Culinary. If you have a passion for creativity, food quality, and developing our culinary program, this is the job for you!  

OUR MISSION: We are united in our mission to offer seniors an elevated way of life, where

comfort, connection, and joy thrive.

POSITION SUMMARY

The Sous Chef contributes to the community by executing the menu, ensuring a high level of

performance and resident and/or visitor satisfaction. The overall focus is around food

appearance, high quality of the food, and overall dining experience.

ESSENTIAL JOB FUNCTIONS:

• Supports the mission, vision, and goals of the organization, upholding and promoting

company culture and vision.

• Complies with Standards of Service and assists in assuring the same from all kitchen

employees.

• Assists in managing day-to-day operation of the kitchen, coordinate food production

schedules and ensure the highest level of food quality, taste, and presentation.

• Participates in actual food preparation, produce food consistently high quality, taste and

presentation and expedite during peak meal periods as needed.

• Controls food cost by assisting in training kitchen staff on the proper methods of food

preparation and handling, and how to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and

appearance standards.

• In conjunction with the Director of Culinary, establishes goals for the kitchen, anticipates

and resolves problems concerning all facets of the kitchen.

• Establishes and requires adherence to health department and food handling guidelines in

conjunction with the Director of Culinary, develops menus & creates and ensures

adherence to recipes and product specifications.

• Trains kitchen staff on all new menus.

• Maintains effective communication within the kitchen and dining room, responsive to

staff suggestions and concerns and works to resolve problems.

• Maintains effective working relationship staff and all other departments.

• Assists in food orders based upon projected levels of business.

• Conducts regular inspections of the entire kitchen/dishwashing areas and coolers and

promptly act to correct deficiencies found during inspection.

• Maintains State required Sanitation and Temperature Logs.

• Attends training courses at community and maintains up to date monthly, quarterly,

annual training through designated Learning Management System (LMS).

• Other duties as assigned, and which relate to the success of the community and the care,

comfort, and happiness of our residents.

Requirements

EXPERIENCE, QUALIFICATIONS & SKILLS:

• A high school diploma or equivalent.

• Three years’ experience in a commercial kitchen preferred.

• Good organizational and verbal/written communication skills. Ability to relate positively,

effectively and appropriately with residents, families, community members, volunteers,

and other community staff.

• Possesses special interest in, and a positive attitude about, working with long-term care

residents and the elderly.

• Demonstrates basic computer knowledge and ability and an aptitude to learn company

applications.

• Pass a Criminal Background and fingerprint check.

• Ability to work a flexible schedule, including weekends, holidays, and overtime, to meet

the requirements of the position.

• Ability to creatively problem-solve in resident care.

• Meets all mandatory health requirements by State regulations.

• Ability to work independently (with minimum supervision).

• Maintains current Food Handlers Card, obtain Serv Safe Certified soon after hiring.

• Must have strong understanding of the English language sufficient to read and write.

PHYSICAL DEMANDS:

The following physical demands are representative of those that must be met to successfully

perform the essential functions of this position:

• Walk/Stand – must be able to continuously walk and stand.

• Environment Condition – must be able to perform work both inside and outside.

• Sit – sit infrequently.

• Lift - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds.

• Carry - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100

pounds.

• Push - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds.

• Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize

the elevator as an alternate resource if available.

• Bend – must be able to bend at the waist, knees, hips, and spine on a frequent basis; may

require frequently manipulating weights of 25 pounds or more.

• Squat – must be able to squat on a frequent basis to reach below the knee, may require

lifting of 50 pounds or less.

• Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and

neck, manipulating weights of 25 pounds or more.

• Reach– must be able to reach on a frequent basis. May occasionally reach overhead,

requiring manipulation of weight of 10 pounds or less, and below waist manipulating

weight of 25 pounds or more