Executive Sous Chef

Ginger Cove•Annapolis, MD

25d•$75,000 - $85,000•Onsite

About The Position

Ginger Cove is a premier life-care retirement community dedicated to providing each member of the community exceptional quality, comfort and care. Our vibrant, CARF International accredited community nurtures every aspect of our resident’s well-being. Ginger Cove is currently seeking a Full-Time Executive Sous Chef for our Culinary Services department. The Sous Chef is responsible for working in accordance with established policies and procedures, and/or specific instruction from the Director of Food & Beverage Services or Executive Chef. Assumes responsibility for hot and cold food preparation, including accompaniment and garnishes. Ensures quality service is provided at all times. Maintains safe and clean environment by adhering to sanitation standards.

Requirements

High School Diploma/GED required.
Prior experience in related food and beverage service and food preparation services.
Thorough experience in hot and cold food preparation.
Good working knowledge of sanitation and safety guidelines
Ability to work in fast-paced environment.
Excellent organizational, interpersonal, and communications skills.
Must have a valid form of federally-issued ID.
Must present self in a professional manner.
Most possess concern, responsiveness, and tact when dealing with others.
Must be able to work collaboratively with others to help colleagues to achieve respective goals for creating wellness opportunities and experiences for our residents.
Must have completed or be willing to complete educational requirements imposed by State regulations within the specified time frame.

Nice To Haves

Culinary school education: two- or four-year degree preferred.
Experience in long-term care setting or related health care field preferred.

Responsibilities

Oversees the proper process of storing, labeling, and dating of food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste.
Ensures team members uses approved recipes and production standards to enhance as well as maintain food quality, consistency, proper temperatures and standard portion control.
Assists with training employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses Resident opportunities as needed.
Ability to prepare large quantities of food, by following standardized recipes, within required production schedule and sanitation standards.
Reviewing, adjusting, and completing inventory with the Executive Chef. Ensuring accuracy and completion of the inventory and ensuring adequate supplies and products are on hand.
Direct food preparation in accordance with established standard of quantity, quality control, taste and presentation.
Operational oversight with a hands-on leadership style, with competencies of all areas of the food operation.
Following HACCP standards and ensuring HACCP logs are accurately filed, enforcing proper sanitation practices.
Support the culinary department in ensuring compliance with Health Department regulations, and Department of Labor regulations as they pertain to the operation.
Manages dining personnel and work in a cooperative manner with team members, guests, and client personnel.
Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals.
Communicating with internal departments and attending meetings as needed.
Assist with identifying and rectifying hazardous situations and eliminating risk to the company, taking safety precautions as necessary.
Interpreting and ensuring compliance with Ginger Cove policies, procedures, and guidelines, as well as applicable government, regulatory and/or accrediting agency standards and codes.
Ensure all responsibilities are completed by ensuring there is a night checkout process by then end of the shift.
Meet with Executive Chef or Culinary Services Director to discuss measurables and action items.