Sous Chef

Grace Management•Santa Clara, UT

19d•$26 - $30

About The Position

At Snow Canyon Retirement, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Snow Canyon Retirement, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Summary of Duties of the Sous Chef The Sous Chef is to provide wholesome, nutritious, and attractive food that is served at the appropriate temperature. The Sous Chef reports to the Dining Services Director.

Requirements

High School Diploma or GED at a minimum.
Minimum two years cooking experience preferably within the healthcare or hospitality field.
Serv-Safe Certification required.
Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents.
Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected.
Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents.
Be free of communicable disease.
Ability to read, write, and speak English.
Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances.
Completion of drug testing and criminal record background check upon hire and upon request of supervisor.
Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds.
Adhere to and carry out all policies and procedures.

Responsibilities

Prepare and serve all food items using high quality ingredients and appropriate garnishes.
Use recipes and correct portion sizes to provide a consistent product while controlling costs.
Record and monitor food temperatures during storage, preparation, cooking, and serving.
Label, date, and properly store all foods.
Monitor and record temperatures of all kitchen refrigerators and freezers daily.
Control overproduction and waste of all food items.
Comply with all state and local rules and regulations for a clean, safe, and sanitary kitchen.
Responsible for washing and sanitizing food service equipment.
Responsible for general cleaning of cook’s area, freezers, refrigerators, and storage areas.
Follow established safety procedures while operating kitchen equipment.
Responsible for storage of items received from vendors.
Check inventory of needed supplies daily to ensure proper stock levels for the preparation of menu items.
Mop and clean kitchen as needed.
Removes garbage to dumpster as needed.
Reports equipment and safety issues to the Dining Services Director.
Sous Chef assumes all responsibility of the kitchen including but not limited to: ordering, menu writing, associate scheduling in the absence of the Dining Services Director and/or Executive Chef.
Work as a team member to maintain a pleasant, effective work environment.
Perform other duties as assigned.
Supports and participates in the resident centered activity programs.
Participates in projects or committees as assigned.
Attends all associate meetings including in-service education and associate functions, as requested by supervisor.
Assists in variety of tasks involving residents as assigned.