Sous Chef

Culinesse LLC•Mechanicsburg, PA

12d•$55,000 - $65,000•Onsite

About The Position

Culinesse, a boutique dining service company, is seeking a Sous Chef to elevate retirement community living through personalized resident and guest experiences. The Sous Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, including breakfast, lunch, dinner, and special/catered events. This is a highly collaborative position that requires the ability to balance multiple tasks, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment. The primary schedule for this position will be approximately 10:30 am - 7:30 pm. This position reports to the Executive Chef.

Requirements

A high school diploma or equivalent with 6 years related work experience.
A 2-year Culinary Degree or 4-year Hospitality degree with Four (4) or more years of related work experience.
Must comply with any dress code requirements.
Must be able to occasionally work nights, weekends and holidays.
Must have working knowledge of Microsoft Office and Google Docs.
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action.
Ability to motivate, develop, and direct people as they work and identify best people for the job.
Ability to manage one's own time and the time of others.
Willingness to be open to learning and growing.
Maturity of judgment and behavior.
Maintains high standards for work areas and appearance.
Maintains a positive attitude.
Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen).
Requires complete knowledge of kitchen equipment.
Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.
Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction.
Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Attention to Detail: Job requires being careful about detail and thorough in completing work tasks.
Advanced knife skills required.

Responsibilities

Lead culinarian in the absence of the Executive Chef.
Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment.
Assure smooth kitchen operation by coordinating with related food and beverage departments.
Maintain accurate records of all food ingredients used.
Support the Executive Chef in creating new menus and see to their proper development and implementation.
Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs.
Direct supervision of day-to-day operation of all kitchen functions in the absence of the Executive Chef.
Ensure preparation, plating and presentation standards are maintained.
Support the Executive Chef in orienting employees to the department and providing training on job responsibilities.
Support with and attend daily shift meetings and weekly in-service meetings.
Support in providing all recipes for production sheets.
Support with providing kitchen staff with daily production sheets that have recipes attached.
Review BEO’s weekly and assign prep and other duties on the production sheets.
Prioritize and assign work, and conduct performance reviews.
Recommend and implement procedural or production changes.
Prepare food and serve customers.
Always provides the highest quality of service to customers.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
Reports all accidents and injuries in a timely manner.
Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
Support with selecting recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
Support with entering Menu Cycles, Special Menus, Recipes, and Production information into MealSuite or other production programs in use.
Support with teaching and training all staff members production system and production program as needed for their respective role.
Uses production software to enter pre-and post-production data.
Support with weekly inventory and enter inventory into the production.
Perform other duties and responsibilities as assigned by the Executive Chef or Director of Dining Services.