Junior Sous Chef- Full Time

Plymouth Harbor•Sarasota, FL

9d•Onsite

About The Position

The Junior Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef in all food production for the Plymouth Harbor on Sarasota Bay community and managing all associated staff with production-related responsibilities.

Requirements

Minimum three years resort/club style and catering kitchen experience preferable.
Must have experience in volume food production.
Must have comprehensive knowledge of food production and use of standardized recipes.
Must have good organizational skills.
Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis.
Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual’s competence.
Must have good communication skills; speaking, writing, and listening.
Must be fluent in English and able to communicate in workplace Spanish.
Must have good computer skills.
Must be proficient with Microsoft Office programs with emphasis on Excel, Outlook, and Word, with the ability to learn and use proprietary software as required.
Must be ServSafe certified or have the ability to obtain this certification.
Support Plymouth Harbor’s mission, striving daily to ensure the best possible outcomes for the health and well-being of residents and staff.
Maintain high personal standards for performance and encourage others to do the same.
Must be able to get along with others and work as a team player.
Maintain confidentiality in all Plymouth Harbor, resident, and team member matters.
Use good judgement and make independent decisions when circumstances warrant such action.
Work harmoniously with all persons residing in, employed by, or associated with, the organization.
Be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people.
Wear Plymouth Harbor team member i.d. badge at all times when on duty.
Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits.
Must possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the job.
Must be able to sit, stand, walk, and move throughout the workday (lifting, carrying, bending, squatting, reaching, kneeling, pushing, pulling, twisting) using good body mechanics.
Must be able to lift/push up to 75 pounds.
Must be able to stand for long periods of time.
Must be able to cope with the physical and emotional demands of the position.

Nice To Haves

Minimum three years resort/club style and catering kitchen experience preferable.

Responsibilities

Place orders for food and supplies based on menus and production sheets.
Keep Executive Chef appraised of purveyors’ performance.
Inspect to see that quantity and quality conform to specifications.
Approve receiving invoices.
Make certain correct temperatures are maintained in storage rooms and refrigerators.
Make certain that accurate temp logs are kept and filled out daily.
Make certain all food and supplies are used on a rotating basis.
Supervise issue of food and supplies in amounts required on the Production Record.
Maintain adequate security of the inventory.
Coordinate/participate in monthly physical inventory count.
Assist in planning production.
Check the accuracy of Production Records and Logs.
Supervise preparation for quality, methods, and timing; including batch preparation timed to customer demands.
Plan preparation to ease production of future meals.
Prepare food items and coordinate meal service.
Check all food quality by tasting, prior to service and in time to make corrections.
Constantly strive to improve efficiency and methods.
Maintain correct temperatures in holding cabinets, both heated and refrigerated.
Maintain schedules that serve food hot or cold at the peak of its quality.
Ensure that a pre-meal meeting occurs before each meal with cooks and servers.
Ensure that all food is served at the appropriate temperatures, in the correct portions, and presented attractively on the dish.
Maintain standards in accordance with local and state laws.
Maintain all sanitation logs.
Maintain schedules for dishwashing and general cleaning.
Keep Executive Chef appraised of needed repairs and replacements.
Make daily inspection of entire kitchen and related areas for sanitation, housekeeping, and preventive maintenance of equipment.
Administer the planned program, monitoring for unsafe practices and correct them with individuals.
Report all accidents as required by law and facility policy.
Obtain emergency medical aid when necessary.
Include safety inspection as a part of the daily inspection for sanitation and housekeeping.
Direct all team members engaged directly in food preparation, and general cleaning team members of the areas under his/her supervision.
Participate in training team members with emphasis on the following: Job Skills, Work Techniques, Personal Appearance, Sanitation and Safety Standards.
Provide input for team members under his/her supervision.
Participate in Quality Assurance Surveys.
Work safely, complying at all times with Plymouth Harbor safety standards.
Immediately report any accidents and/or incidents to the Director.
Call 555 in the event of an emergency.
Attend and participate in workshops, seminars, and mandatory in-services as approved or required.
Maintain work area, equipment, and supplies in a clean, sanitary, and organized manner. Ensure that work areas are neat and confidential materials are properly stored before leaving area on breaks, end of workday, etc.
Perform of other duties as deemed necessary and appropriate, or as may be directed.