Sous Chef

Cardinal Senior Living LLC•Bloomfield, MI

17d•Onsite

About The Position

The Sous Chef is responsible for the proper preparation of the planned meal in the absence of the Executive Chef and assists in the supervision of the employees. This role involves ensuring the highest quality standards for every plate leaving the kitchen, maintaining cleanliness, and fostering a positive team environment. The Sous Chef will also assist in menu planning, food ordering, and executing special events and catered operations.

Requirements

Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic.
Ability to understand measurements and conversions.
Two to three years experience in a hotel, restaurant, or club with fine dining preferred.
Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
Knowledge of kitchen equipment operations and maintenance.
Some knowledge of nutrition and diet.
Must be able to stand or walk for up to 8 hours per day.
Must be able to bend, stoop, and stretch frequently throughout the day.
Manual dexterity for preparing food.
Ability to use standard industrial kitchen appliances required.
Must be able to lift up to 50 lbs. independently.
Must be able to see, hear, and communicate with others.

Nice To Haves

Culinary education and supervisory background desirable.
Health Care experience desirable.

Responsibilities

Clarifies and organizes all evening paperwork and ensures next day’s production schedule is posted.
Assists the kitchen staff in all aspects of daily operation.
Informs the Executive Chef of all activities and operational problems, makes suggestions for corrective action and improvement where required.
Assists with daily shift change walk-throughs of kitchen staff.
Ensures that each plate leaving the kitchen is of our highest quality standards, ensuring proper presentation, portioning, and temperature standards.
Responsible for the direction of the kitchen when Executive Chef is absent.
Assists with creation, planning, costing, and execution of menus, daily features, special events and holidays.
Assists with food orders, production sheets, and related materials and logbooks.
Assists Executive chef in executing all catered operations and special functions.
Assists in maintaining a high level of customer service for all residents and their guests.
Maintains appearance, cleanliness, and service of facility at or above Health Department standards through routine, daily cleaning procedures.
Assists in maintaining daily, weekly, and monthly statistical information.
Uses time, material, and equipment properly to eliminate waste and control expense.
Maintains good working relations with coworkers and fosters an environment of unity, team effort, group pride, teamwork, and harmony.
Attends in-service training and education sessions as required.
Performs specific work duties and responsibilities as assigned.