Sous Chef (Webster Campus)

St Anns Community•Webster, NY

3d•Onsite

About The Position

We are currently hiring for a full time Sous Chef for the Independent living facility Cherry Ridge located on the Webster Campus. The primary purpose of to assist the Executive Chef in meal planning, purchasing, inventory control and DOH compliance. Assists the Executive Chef. in overseeing the cooks, utility staff, and assists with emergencies as required.

Requirements

Associate’s degree (A.A.S.) In Food Service with five years of culinary experience in a fine dining or senior living community; or equivalent combination of education and experience.
Must have 5 years experience in Fine dining and/or Senior living
Familiarity with a variety of cooking methods and procedures.
Ability to sequence and prioritize schedule demands as a line cook and determining timing for use in equipment.
Serv Safe within 6 months of employment if not currently certified.

Responsibilities

In the Executive Chef’s absence, ensures kitchen staff reports to work in clean uniform, with name badge, clean & proper shoes and appropriate hair restraint.
Ensures that kitchen staff follows all DOH regulations and department policies and procedures.
Assists the Executive Chef. with the menu planning, production and food cost control.
Assists with all inventory control procedures needed for ordering and end of month calculations.
Assists with purchasing of food product.
Oversees the shift he is working to include ensuring that the utility personnel are following all correct sanitation procedures as prescribed by the DOH and Cherry Ridge policies and procedures. To include correct ware washing techniques, correct washing of china, glassware, and silverware, correct floor sanitation and over all sanitation of all kitchen areas pertaining to the food service department.
Responsible for proper handling and preparation of food in accordance with state/county sanitary regulations and assures the maintenance of food production logs during his working shift.
During his / her working shift, responsible for all kitchen staff accurately completing food temperature logs for all food prepared, food held for service, and food that is heated and cooled.
Maintains kitchen area cooler, freezer, storeroom and other employees work areas in a clean and orderly manner.
During his / her working shift, responsible for assuring kitchen personnel are maintaining kitchen and related areas in a clean and orderly manner.
Responds to all resident emergencies as needed, evaluates situation and initiates corrective action as needed.
Performs other duties as assigned by the Executive Chef and / or Dining Services Director.
Prepares in specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner meals as well as all special functions.
Review menus daily with Executive Chef and kitchen staff in order to plan and organize the work day and to meet specific deadlines.
Daily checks leftovers and plans to correctly utilize left over food items.
Responsible for proper storage including properly dating and labeling all food items
Daily tastes all food items prepared with disposable spoons to test quality standards. Makes changes in products to ensure maximum quality.
Re-make food items or have plan in place to account for run outs.
Maintains open and ongoing communication regarding all facets of the Food Service Department with the Executive Chef at all times.
Reports malfunctions of equipment immediately.
On his / her working shift conducts pre meal meetings with cooks and wait staff to ensure understanding of evening meal
Meets with residents on a consistent basis to ensure expectations are being met. Reports to the Executive Chef any concerns and challenges regarding resident quality issues
In the Chef’s absence, attends food forum meetings with residents.
Oversees the shift he is working to include ensuring that the utility personnel are following all correct sanitation procedures as prescribed by the DOH and Cherry Ridge policies and procedures. To include correct ware washing techniques, correct washing of china, glassware, and silverware, correct floor sanitation and over all sanitation of all kitchen areas pertaining to the food service department.