ALN- Sous Chef bei None

GENERAL PURPOSE: 

Prepare nutritious, appetizing, and attractive meals. Be a leader for other team members to provide smooth, efficient, and safe operation of the kitchen and the dining room. 

RESPONSIBILITIES: 

• Adhere to all food-related safety/sanitation standards. 
• Prepare meals that are nutritious, appetizing, and attractive in accordance with Vitality menus and recipes, as well as to physician orders for diet, diet texture, and liquid thickness. 
• Adhere to portion-control and plate presentation policies. 
• Ensure food, supplies, and appropriate personnel are available for meals planned. 
• Supervise preparation of serving carts. 
• Adhere to proper procedures for covering, labeling, dating, and storing food in a timely manner. 
• Complete leftover logs. 
• Ensure all temperature logs are completed at the required time. 
• Adhere to Vitality sanitation standards by effectively cleaning while working, including the preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules. 
• Resolve resident-related food complaints as needed. 
• Supervise the Culinary staff and overall kitchen operation without the Culinary Experience Director.  Contribute to a positive, effective working environment, promoting teamwork and accountability with the team. 
• Ensure all Cooks and Culinary staff members wear appropriate, clean, and neat uniforms. 
• Perform administrative duties including ordering, receiving, inventory, and staffing.  Ensure all staple items are consistently ordered to ensure there is no lack of supply. 
• Perform other duties as assigned by Culinary Experience Director. 
• Direct servers in daily operations and cleaning of the restaurant and server areas. 

SKILLS and QUALIFICATIONS: 

• Must be at least 21 years of age. 
• Have Culinary Arts degree or equivalent experience. 
• Have two years of experience in institutional or full-service restaurant cooking. 
• Demonstrate ability to communicate effectively in English, both verbally and in writing. 
• Meet state or provincial health related requirements. 
• Maintain food handlers permit as required by state or provincial regulations. 
• Maintain any other certifications as required by state or provincial regulations. 

PHYSICAL REQUIREMENTS: 

Physical Demands include Standing, Walking, Sitting, Bending, Reaching, Pushing, Pulling, Climbing Stairs, Grasping, Manual Dexterity, Vision Acuity, Color Vision, Talking, Hearing, Tasting/Smelling, and Feeling.   

The weight determined to be appropriate for a Sous Chef to lift with or without reasonable accommodations is up to 100 lbs.  

EXPOSURE RISK CLASSIFICATION: 
 May perform unplanned tasks involving exposure to blood, bodily fluids, or tissue which may contain AIDS, HIV, and Hepatitis A, B, and C viruses.      

E-VERIFY NOTICE:

We use E-Verify to confirm the identity and employment eligibility of all new hires