Sous Chef

Canterbury Woods•Town of Amherst, NY

9d•$23 - $25•Onsite

About The Position

The primary purpose of this role is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, along with established policies and procedures, and as may be directed by the Dining Services Director, to assure that quality food service is provided at all times. As Sous Chef, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties. Canterbury Woods achieves excellence by inspiring its core values with INTEGRITY as its foundation, encompassing Innovation, Passion, Teamwork, Ethics, Dignity, Respect, Communication, Dedication, and Accountability.

Requirements

Must be able to read, write, speak, and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with staff, residents, family members, visitors, government agencies/staff, and the general public.
Must be knowledgeable of practices and procedures, as well as laws, regulations, and guidelines that pertain to long-term care.
Must possess the ability to plan, organize, develop, implement, and interpret department programs, goals, objectives, policies, and procedures, etc., that are necessary for providing quality care.
Must have patience, tact, a cheerful disposition, and enthusiasm, as well as the willingness to handle challenging residents/associates.
Must understand cultural differences and use culturally sensitive care and communication skills.
Must be able to communicate with the staff and other department supervisors.
Maintains a rapport with the residents and their families.
Must be willing to seek out new methods and be willing to incorporate them into existing practices.
Must not pose a direct threat to the health or safety of other individuals in the workplace.
Must attend and participate in continuing educational programs.
Must adhere to corporate compliance standards and the code of conduct.
Must have a valid state of residence driver’s license.
May be required to use a personal vehicle.

Nice To Haves

Three (3) years culinary experience in a hospital, skilled nursing care facility, or other related medical facility.
ServSafe certification.

Responsibilities

Assist with menu development, recipes, and production sheets.
Ensure that catering events, happy hours, and related events are completed, garnished, and creative.
Review menus with staff to ensure that recipes are followed and mise en place is used.
Address food quality and ensure that food is served and plated in a timely manner.
Ensure cooking procedures are followed, including batch cooking ideas and equipment needed for execution.
Follow ordering procedures and usage charts to develop production sheets and orders.
Manage food cost by proper ordering according to production needs.
Hold weekly meetings and conduct pre-shift meetings with line chefs and wait staff.
Assist with inventory management.
Ensure that labeling and dating policies are followed.
Demonstrate to staff the plating of specials.
Oversee and maintain 48-hour pull of frozen food items.
Ensure that all food products are garnished.
Develop and maintain a good working rapport with inter-department staff as well as with other departments within the community.
Create and maintain an atmosphere of warmth, personal interest, and positive emphasis, as well as a calm environment throughout the department.
Interview and train staff as necessary.
Ensure all necessary paperwork/documentation is on file for staff.
Address staffing needs within the department.
Make recommendations on hiring and firing.
Assist in ensuring that all Dining Services staff follow established departmental policies and procedures, including appropriate dress codes.
Handle employee grievances or complaints or discipline employees following the progressive discipline policy and coordinate with Human Resources.
Ensure that appropriate equipment and utensils are available to staff to complete their work.
Ensure that all equipment is maintained and in good working order.
Make recommendations to the Chef regarding the equipment and supply needs of the department.
Develop cleaning schedules and follow up on maintenance of existing equipment.
Assist with monitoring Dining Services service staff to assure that they are following established safety regulations in the use of equipment and supplies.
Provide leadership training that includes principles essential for the Dining Services Department.
Hold weekly meetings with individual staff members to create new food ideas.
Maintain appropriate license(s) according to established guidelines.
Assist with staff in-services.
Follow procedure for staff recognition program.
Assist with ensuring that Dining Services work areas are maintained in a clean and sanitary manner.
Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.
Assist in ensuring that the Dining Services staff are performing tasks that may involve exposure to blood, body fluids, infectious materials, and hazardous chemicals participate in appropriate in-service training programs prior to performing such tasks.
Assist in developing, implementing, and maintaining a procedure for reporting hazardous conditions or equipment.
Ensure that the facility’s Dining Services policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in bodily injury.
Ensure that all sanitation and safety policies are followed: cutting gloves, sanitation buckets are in use.
Develop and monitor weekly cleaning assignments for utility and line chefs.
Maintain the confidentiality of all resident care information.
Knock before entering a resident’s room.
Monitor Dining Services to assure that all residents’ dietary needs are being met.
Ensure that all Dining Services staff are knowledgeable of the resident’s rights, including the right of refusal.
Maintain a written record of resident complaints and/or grievances that indicates the action taken to resolve the complaint and the current status of the complaint.