Junior Sous Chef (Various Campuses)

St. Ann's Community•Rochester, NY

9d•$19 - $24•Hybrid

About The Position

We are currently hiring for a full time float junior Sous Chef for our St. Ann's communities located in Irondequoit and Webster. To provide Food Services to all customers. Food Service includes providing great food for all meals and activities that are properly and safely cooked, appropriately seasoned, and attractively presented in a pleasant environment, consistent to food specifications. Works in various production/chef capacities at various campuses.

Requirements

High School and GED- required
Reliable transportation (position operates multiple campuses)
3 -5 years experience in all aspects of cooking in fine dining restaurants, hotel or senior community
Must be versatile and proficient in a wide variety of cooking methods and procedures
Ability to sequence and schedule demands and determining timing for use in equipment.

Responsibilities

Daily reports to work in clean uniform, with name badge, clean & proper shoes and assigned hat. Follows all department codes & standards.
Responsible for proper handling and preparation of food in accordance with state/county sanitary regulations.
Under general supervision, prepares specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner meals as well as all special functions.
Responsible for short order cook items, restaurant type style service. Awareness of proper cooking temperatures of various menu items.
Daily reads menus to plan and organize the work day to meet specific deadlines and works according to the needs in other areas of the department. Under general supervision, daily checks and plans to correctly utilize left over food items.
Under general supervision, completes physical inventory worksheets to be used for ordering and month end calculations.
Responsible for the storage (properly dates and stores food items) of food ingredients and utensils. Correctly stores leftover food items and advance preparation.
Responsible for operation, correct usage and cleaning of all department equipment and work area. Reports malfunctions of equipment immediately. Leaves entire work area in a clean and orderly manner at the end of each day.
Daily tastes all food items prepared with disposable spoons to test quality standards. Makes changes in products to ensure maximum quality. Re-make food items or have plan in place to account for run outs.
Completes Bi-weekly audits of main kitchen.
Supports all other food outlets including catering and employee café
Attends all assigned department meetings.
Responsible for completing monitor reports as required.
Responsible for obtaining and maintaining and documenting proper temperatures of all food prepared.
Maintains kitchen area cooler, freezer, storeroom and other employees work areas in a clean and orderly manner.
Performs other duties as assigned by the Food Service Manager and/or Executive Chef