SOUS CHEF AL

The Barclay at Sarasota • Sarasota, FL

86d

About The Position

The Sous Chef is responsible for participation in the planning, preparation, cooking and plating of meals. The individual will also be responsible for kitchen operations to include supervision and training of cook staff, establishment and maintenance of consistent quality, safety and sanitation standards, menu planning and food cost containment. The Sous Chef will support the cleaning, training and inventory needs of the department, and will serve as a resource for other staff members. The Sous Chef may also be called upon to provide leadership support in the absence of the Director of Dining Services, and/or to provide general operational support. Success will be measured by resident satisfaction, adherence to Policy and Procedure, organization, accuracy, cleanliness, attitude and product quality.

Requirements

• Ability to communicate effectively with management, co-workers, residents and resident families.
• Knowledge of basic math skills and ability to develop, read, and execute recipes.
• Commitment to the delivery of world class service and products.
• Ability to motivate staff and present a professional image.
• Experience with inventory and cost control techniques.
• Progressive leadership responsibilities in upscale senior living/resort food and beverage operation.
• Supervisory experience.
• Experience in hospital, hotel or other large production environment preferred.
• High School Diploma and two-year culinary degree or at least 2 years related culinary experience in a full-service restaurant.
• SERV Safe Certification, current CPR and First Aid training.

Responsibilities

• Participate in the planning, preparation, cooking and plating of meals.
• Supervise and train cook staff.
• Establish and maintain consistent quality, safety and sanitation standards.
• Plan menus and control food costs.
• Support cleaning, training and inventory needs of the department.
• Serve as a resource for other staff members.
• Provide leadership support in the absence of the Director of Dining Services.
• Assist in the preparation and serving of meals for family gatherings, private dining, marketing events and special activities.
• Coordinate production personnel for each event.
• Ensure that kitchen is on schedule and prepped for upcoming services.
• Demonstrate mastery of breakfast egg preparations and proficiency in preparing meat and seafood.
• Prepare sauces and dressings, and understand balance of flavor.
• Train kitchen personnel in preparing, portioning and serving menu items.
• Assist with taking month-end food inventory.

Benefits

• Exempt/Full Time with Benefits

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 501-1,000 employees