Sous Chef

GMH Associates•Tequesta, FL

5d•Onsite

About The Position

Reporting to the Executive Chef, the Sous-Chef will prepare nutritious meals and fine cuisine for residents, families, guests, and visitors.

Requirements

High School Diploma or GED
Minimum of 2 years related experience with cooking in a long-term care environment preferred.
Food Service Sanitation and/or ServSafe Certification Preferred.
Florida State Food Handlers Certification as applicable.
Must possess the following skills: customer/client focus, teamwork orientation, ethical conduct, flexibility, stress management /composure, personal effectiveness/credibility, technical capacity and initiative.
Must also have basic knowledge in computers and using basic office equipment as well as Microsoft office

Nice To Haves

cooking in a long-term care environment
Food Service Sanitation and/or ServSafe Certification
Florida State Food Handlers Certification

Responsibilities

Under the Executive chef’s supervision, the sous-chef manages the kitchen dynamics including prep-workflow, scheduling, ordering, receiving...
Prepare high quality food according to standardization of recipes including creating new ways to present food attractively and nutritiously.
Effectively communicate with clients regarding their meal selections, and provide resolutions to concerns if any.
Be teamwork oriented and assist with kitchen tasks under the directives of the Food Services Manager.
Utilize proper storage procedures, e.g., similar items together, labels facing front, dating when necessary.
work area clean and sanitizes work surfaces; mops floors according to procedure, takes out the trash as necessary and performs other assigned cleaning duties.
Place orders, process invoices, and reconcile receipt in procurement platform as assign by supervisor.
Maintain appropriate kitchen attire and presentation at all times.
Make sure all plates and cooking utensils are clean and safe to use.
Follow kitchen and/or production sheets demonstrating accuracy in weighing, measuring, and portioning food.
Provide a positive impression of the food service department when serving clients in the dining area, patient areas, and when answering the phone. Wears clean clothing and hair net.
Knows and follows facility and department policies and procedures, including safety standards and fire and disaster plans
Assume other departmental positions or duties, e.g., assisting with special functions as requested by Director of Operations, or designee.
Works cooperatively with other cooks and food service workers in evaluating meal leftovers and plans for use. Labels, dates, and stores leftovers properly.
Consult production sheets for thawing and doing advance preparation when possible; completes and posts production sheets daily.
Knowledge and understanding of how to operate kitchen equipment and calls for repairs.
Assist with the development and standardization of recipes.
Deliver hot foods at meals and provides kitchen backup at meals with cold and hot foods, supplies, and assisting as needed.
In conjunction with Dietician, carry out the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies. Records hot and cold food menu changes on production sheets.
Receive deliveries in accordance with purchase orders in the absence of other supervisory personnel.
Plan cooking schedules to have food prepared on time, but not too far in advance. Serve hot food attractively and efficiently.
Demonstrate understanding and working knowledge of proper techniques for food preparation, including modified diets.
Implement diet changes, prepares meal trays, and records same on the production sheets.
Supervises daily final cleanup and lockup of the kitchen.
Use time constructively and in an organized manner to accomplish assigned responsibilities.
Address clients, visitors, and co-workers in a pleasant and respectful manner.
Present exemplary standards in recognizing and meeting the service needs of clients and their families.