Sous Chef en WOODLAND POND INC

Description

Position Summary
The Sous Chef provides oversight and direction of day to day activities of subordinates and assigns responsibility for specific work functions or activities as directed by management. Activities would include accurately and efficiently prepares, portions, grills, and presents a variety of hot and /or cold food items for various meal periods to include breakfast, lunch, dinner, and special catered events

ESSENTIAL DUTIES AND RESPONSIBILITIES   (*CF indicates Critical Function)

• Assists executive chef in daily tasks and department needs, including but not limited to, menu planning and design (*CF)
• Orders and receives products from multiple vendors (*CF)
• Leads and directs both FOH and BOH staff to comply with local and federal guidelines and standards (*CF)
• Leads and directs others on shift to shift basics to ensure food quality, sanitation and quality operation (*CF)
• Executes meal periods and services based on company needs (*CF)
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, serving soups, meats, vegetables, dessert and other foodstuff for consumption
• Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
• Assists in the preparation/cooking of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage (*CF)
• Reads recipes and/or product directions with accuracy
• Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
• Prepares and seasons and cooks starches, vegetables and other food items
• Measures and mixes ingredients according to recipe
• Monitors and trains others to maintain highest quality of service to residents at all times
• Deep fries, grills and sautés meats, fish, vegetables and other foods
• Conducts appropriate taste test for products as needed. Observes and tests foods being cooked by tasting, smelling and piercing or using thermometer to ensure safety and food quality
• Portions food attractively on plates. Adding gravies, sauces and garnish to servings as appropriate (*CF)
• Inspects work stations for compliance with service standards
• Maintains kitchen cleanliness and sanitation, monitors staff with this task (*CF)
• Cleans and sanitizes workstations and equipment following all standards, including regulatory rules and procedures
• Complies with all HACCP policies and procedures
• Reports all accidents and injuries in a timely manner and maintains a safe working environment fixing immediate needs with appropriate safety measures
• Participates in safety meetings, trainings and hazard assessments
• Completes all required trainings and in-services
• All other duties as assigned

GENERAL SKILLS AND ABILITIES

• Maintains high standards for work areas, attitude, and appearance
• Understands that honesty and ethics are essential in the performance of duties
• Possesses working knowledge of basic food handling skills and food safety with the ability to apply skills developed as appropriate for the position
• Able to work under pressure and in a fast paced environment
• Able to provide clear directions and respond accordingly to employees
• Is organized and able to problem solve
• Willing to learn and grow
• Demonstrates maturity in judgment and behaviors
• Able to work a flexible schedule, including nights, weekends, and holidays when needed
• Maintains predictable and reliable attendance, wearing the appropriate uniform as assigned

Qualifications

Qualifications

1. High school graduate or HSE preferred
2. 3-4 years related work experience
3. Knowledge of basic kitchen equipment operation
4. Basic computer skills required
5. Able to write legibly, takes oral and written instruction well
6. Has demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population