Sous Chef

Beaumont Retirement Services•Lower Merion Township, PA

8d•Onsite

About The Position

The Sous Chef position is responsible for the food preparation and cooking in dining and dietary. Maintains a professional appearance and demeanor providing service in a gracious, hospitable environment. Assists in the training of new kitchen staff. Is well-versed in processes under the role’s responsibility and will be results-driven and focused.

Requirements

Must be able to read, write and speak English.
Must be able to follow written and oral instructions.
Possess the ability to work independently and make good decisions when circumstances warrant such actions.
Demonstrated ability to effectively use and adapt to a variety of digital tools, software, and systems relevant to the role. This includes the ability to quickly learn new technologies, troubleshoot basic technical issues, and apply technology to improve efficiency, accuracy, and communication.

Nice To Haves

Graduate of culinary school preferred.

Responsibilities

Manages the preparation, production, and presentation of all food.
Ensures kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
Manages kitchen inventory and ensures supplies are fresh and of high quality.
Ensures proper food temperatures when cooking and proper storage and labeling.
Consistently practice kitchen safety when using knives and all equipment. Keeps workstation and kitchen equipment clean, organized and sanitized.
Must be able to cook large quantities and a variety of food.
Must possess appropriate skills to effectively work in the Grill Room, Main Kitchen, and Health Center Kitchen.
Maintain the care of use of supplies, equipment’s, and cleanliness of work area and follow all sanitation requirements.
Report any breakdown of standards to the Executive Chef or Sous Chef in a timely manner.
Must be willing to participate in in-services, continuing education programs, staff meetings as set forth by the Executive Chef.
Have Knowledge of vendors and par levels of all menu items.
Must be familiar with Beaumont’s Employee Handbook and department break time policies.
Must be respectful of the Resident, Staff and Management.
Must comply with the general attendance policies.
Must comply with all safety policies and procedures.
Must comply with all Compliance and Ethics policies.