The Sous Chef is the direct management assistant to the Executive Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and Director. The Sous Chef also assists in planning, direction and management of all employees within the unit. The Sous Chef is responsible for achieving operational and financial goals, ensuring food quality, and meeting objectives and/or resident needs. In addition, the Sous Chef is responsible for cultivating a team environment that provides exceptional customer service while ensuring all staff members perform at a consistently high level. The Sous Chef respectfully interacts with all residents, family members, visitors, colleagues and staff. This is a safety sensitive position.
It is understood that every incidental duty connected with operations listed in the job description is not always specifically described, and that employees, at the discretion of management, may be required to perform duties not within their job descriptions. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.
- Assists in planning and developing menus, and forecasting portion specifications to unit. Analyzes and costs food items. Ensures compliance with established budget.
- Assists in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff.
- Controls expenses. Determines food and supply needs for unit. Maintains inventory control of food and supplies.
- Maintains and ensures safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, uniform standards and employee hygiene.
- Plans, schedules, supervises, and participates in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensures food quality standards are met and amounts are sufficient to meet expected need.
- Consults with the Executive Chef about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Notifies Executive Chef and Director of all unusual events, circumstances, or other safety or quality control issues.
- Attends food and beverage staff and management meetings.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
- Provides training and professional development opportunities for kitchen staff.
- Periodically visits dining area when it is open to welcome residents.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Support safe work habits and a safe work environment.
- Regular and reliable attendance is an essential function of this job.
ESSENTIAL MENTAL AND PHYSICAL FUNCTIONS
The essential mental and physical functions listed below are required in order for an employee to be able to perform the essential functions of this position.
- Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
- Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
- Ability to stand for the entire work day and to climb steps regularly.
- Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
- Reading and writing work-related documents in English.
- Speech recognition and clarity, including the ability to understand the speech of residents and co-workers and the ability to speak clearly so that you can be understood by residents and co-workers in English.
- Constantly communicates and receives verbal communication with other employees in fast-paced environment.