Sous Chef

JOB TITLE: Sous Chef

SUMMARY: The Executive Sous Chef is responsible for managing the day to day functions in the kitchen of a single clubhouse including but not limited to: hiring, training and coaching staff, managing day to day food consumption and purchasing, and providing leadership and customer service.

ESSENTIAL DUTIES AND RESPONSIBILITIES: This summarizes the major essential duties and responsibilities regularly performed and normally assigned to this position. Listed below are the duties in descending order of importance and are as clear and specific as possible. Other duties may be assigned. May be necessary to assist in the evacuation of residents during emergency situations.

• Manage the day to day production output of all food outlets in a single clubhouse
• Ensure that all products meet the set standards for safety, flavor, and presentation
• Ensure that all product is prepared correctly and on time and that all production schedules are adhered to, in order to minimize waste and ensure food is batch cooked to preserve the highest quality
• Oversee all food production for catering events
• Supervise, train, develop, coordinate and participate in the daily activities of kitchen personnel
• Responsible for hiring, discipline, performance reviews and recommending pay increases
• Establish labor schedules and work flow for all areas
• Directly responsible for ensuring proper food and physical safety goals are met and for the overall sanitation of the kitchen areas
• Follow set training schedules and ensure that all culinary and utility personnel are fully trained and up to date on all food and physical safety issues
• Set a clear example and provide constant leadership for all safety and sanitation issues
• Arrange for the routine maintenance and general upkeep of the kitchen areas
• Assist the Executive Chef with developing menus and production system
• Ensure that all production documents are filled out accurately and in a timely manner
• Select and develop recipes and standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Estimate food consumption and requisition or purchase food
• Provide excellent customer service
• Seek direct contact with residents, guests and family members to ensure overall satisfaction
• Create a positive, safe environment for all employees and residents

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: Bachelor's degree from four-year College or University and two to four years related experience and/or training.

LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, volume, food and labor cost.

REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of business related data, customer feedback and create actionable plan for achieving company goals.

COMPUTER SKILLS: Proficiency with Microsoft Office software (Word, Excel, Access, etc.). Familiar with telephone equipment and other various office equipment.

CERTIFICATES, LICENSES, REGISTRATIONS: Serve Safe Certification or equivalent.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk short distances for extended periods of time, use hands to fingers, handle or feel, and talk and hear. They must have the ability to distinguish smells and temperatures. The employee may occasionally lift and/or move up to 50 lbs. or more. Employee must be able to push 50lbs on a cart with casters. Specific vision abilities required by this job include close vision and the ability to adjust focus..

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will be in a clean, well-lighted and well-ventilated area. The work environment involves potential physical risks that include cuts from utensils, burns, falls due to wet floors, quick temperature changes in and out of refrigeration areas and around steam tables. The employee is in a kitchen environment that is subject to noise, interruptions and distractions and requires the ability to concentrate and handle a multitude of tasks. The noise level in the work environment ranges from quiet (private office) to moderate (ex: business office with computers and office equipment, light traffic) to loud.

OSHA EXPOSURE RISK CATEGORY: Level 2. Work environment involves slight physical risks that require following basic safety precautions (wearing safety glasses, lab coats, and so on).

OTHER WORK REQUIREMENTS: Must possess and exhibit a strong positive attitude toward customer service and have a genuine interest in geriatric care and uphold the philosophy of the community. Must be able to be an advocate of superior service. Must uphold the utmost attention to the cleanliness and detail towards sanitation in food service. They must understand, comply with and promote all rules regarding residents' rights; promote relationships with residents, visitors, and regulators, to include a professional appearance and

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person