The Sous Chef is responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will manage all culinary functions in the chef's absence, to include, staffing, food production, utility and kitchen sanitation.
Manages daily kitchen production and food.
Preparation for on-time service of resident meals.
Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, temperature control, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control, utilizing production forecast.
Supervises proper presentation of all food items and to provide maximum appeal and freshness.
Provides supervision for, scheduling, training, and discipline of all culinary, and utility staffs.
Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers.
Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.
Supervises opening and closing of food service operation in the absence of the Chef.
Ensures they and all staff work safely, consistently using designated safety equipment (personal protective equipment- PPE).
Responsible for the labeling, dating, safely storing, and efficient use of all items within the kitchen's inventory.
Record temperatures of coolers and freezers as required by company policy.
Respond to resident concerns and complaints in a professional and caring manner.
Demonstrate knowledge of each resident as an individual.
Understand and ensure compliance with all Federal (Title 22) and state regulations concerning the department.
Participate in daily "Stand-Up" meetings to communicate key issues within the department.
Maintain a safe and secure environment for all staff, residents and guests, following established safety standards. Immediately report all hazardous conditions or equipment safety issues to the Executive Chef or the Executive Director.
Demonstrate knowledge of infection control, i.e., adequate hand-washing, blood borne pathogens procedures, universal precautions, etc.
Use Universal Precautions and follow established policies concerning exposure to blood/body fluids.
Report occupational exposure to blood, body fluids, infectious materials and hazardous chemicals in accordance with the property's policies and procedures governing accidents and incidents.
Communicates effectively and displays tact and friendliness when dealing with residents, families, visitors, co-workers, and supervisors.
Support a positive and professional environment in the Community by adhering to guidelines in the employee handbook including dress code, time off requests and employee breaks.
Attends scheduled in-services and trainings, be dependable and reliable according to attendance and punctuality standards.
Maintain all required certifications/licensures and training as required by state law and company policy.
Demonstrate flexibility in work schedule as evidenced by working holidays, evenings, weekends and additional shifts when necessary to ensure adequate coverage within the department.
Performs other duties consistent with the position as assigned by the Executive Chef or Executive Director.
SPECIFIC KNOWLEDGE, SKILLS, LICENSES, CERTIFICATIONS, ETC:
Must be eighteen (18) years of age.
Must have a high school diploma or equivalent.
Graduate of a certified culinary program or college preferred.
Certificate in food service sanitation (ServSafe) is required within the first 30 days of employment.
Minimum of two years full service cooking experience is required.
Minimum of 1 year supervisory and coaching experience is required.
Able to initiate and implement necessary plans to assure proper food service for breakfast, lunch, dinner, catering and special events.
Able to safely operate standard cooking equipment and utensils typically found in facilities serving food.
Able to operate standard office equipment, including fax machine, copier, telephone, etc.
Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care
Able to work with seniors and patiently interact with cognitively impaired individuals
Able to be flexible, adapt and respond to change, make decisions in stressful situations and prioritize tasks and projects.
Able to process information and apply common sense understanding to follow and carry out written or oral instructions.
Able to analyze, solve and respond to problems or concerns.
Able to count and perform moderately complex math problems.
Able to read, write and speak the English language and to interact and communicate effectively with employees, supervisors, physicians, health care professionals, residents, and their families.
Able to obtain and maintain valid first aid certification.
Be mobile and able to perform the physical requirements of the job. Good physical health, verified by a health screening, including a chest x-ray or an intradermal test result not more than 6 months prior or seven (7) days after employment.
The Legacy At Long Meadow