Sous Chef Full Time

Lutheran Senior Services•Chesterfield, MO

12d•$24 - $38

About The Position

Summary Trains, delegates and supervises meal preparation and service including quality control, sanitation, cost control-order/inventory, catering and scheduling; Supervises designated dining staff; Demonstrates the philosophy of the sponsoring Lutheran congregations, through upholding the EverTrue mission of “Older Adults Living Life to the Fullest”, core values and code of conduct.

Requirements

High School diploma or GED required
Two years experience in a supervisory capacity in a restaurant, healthcare/retirement facility or equivalent setting.
A minimum three years quality cooking or restaurant cooking experience.
Certification in food service sanitation required.
Ability to read and interpret documents such as procedure manuals, safety rules and operating instructions.
Ability to write routine reports and correspondence.
Ability to effectively present information in one on one situation and speak effectively before groups of residents, customers and employees.
Ability to make basic calculations.
Ability to work with Microsoft Office – Excel, Word, Outlook
The employee must have the ability to lift and carry a 50lb load from a height of 50 inches and carry a distance of 5ft and place at a height of 36 inches; walk continuously for ½ mile; push a wheelchair with a load of 200lbs; reach to a height of 76 inches using both upper extremities; lift/carry 50lbs and push/pull 30lbs; perform 1 full squat.

Nice To Haves

Culinary degree preferred
Culinary Arts Degree or food service certification preferred.
Training in cost control and food management preferred.

Responsibilities

Provides training and follow-up of dining service staff to provide basic culinary skills, specialized skills, the ability to produce specialty items and proper operation of equipment.
Ensures staff attendance at required training before performance on the job.
Assists in planning and developing dining service department programs and activities including producing standard recipes, menus and “Chef Specials”
Assists with ensuring production amounts, supply chain, and food production meet the needs of the operation
Supervises other staff including delegating authority, directing, counseling, coaching and evaluating staff to provide exceptional product and service
Assists in the development, interpretation and implementation of departmental policies and procedures
Works closely with front-of-house operations to ensure collaboration and an environment that promotes smooth processes
Assists in developing, implementing and maintaining an ongoing quality assurance program including developing assessment methods, conducting inspections, conducting weekly sanitation checks and obtaining customer feedback
Assists with evaluating department staffing needs, recruiting, interviewing and advising on the selection of potential employees; Assists with scheduling staff
Ensures department has appropriate, functioning, well maintained equipment. Analyzes department to determine equipment and supply needs and makes recommendations. Maintains adequate level of stock, food products, supplies and equipment.
Serves on various committees and attends meetings representing the food service department as requested
Follows and ensure that all dining service personnel follow infection control procedures, including proper hand washing, food preparation, food storage, food disposal and wearing protective clothing and equipment.
Follows all safety procedures and protocol as dictated by EverTrue policy, federal and state regulations and standard food handling practice and corrects and/or reports all hazardous conditions, defective equipment and accidents or incidents to supervisor immediately