Sous Chef

The Fairmont by Barclay House•Manassas, VA

1h•$21 - $24

About The Position

QSL Management is a fast-growing senior living company whose mission is to provide seniors with luxurious, comfortable, resort-style homes while promoting wellness, security, longevity, family, joy, and self-worth. The company seeks team members who want to serve others and exemplify its core values of Excellence, Compassion, Respect, Leadership, Integrity, Safety, and Joy. The Sous Chef is a member of the Dining Services team and is responsible for preparing nutritious, appetizing, and attractive meals for residents and ensuring a smooth, efficient, and safe kitchen operation. The role includes preparing meals according to menus and recipes, overseeing service preparation, following food-safety and sanitation procedures, and supporting kitchen operations and administration. When the Executive Chef is absent, the Sous Chef oversees food-service staff and overall kitchen operations.

Requirements

High school diploma or equivalent.
At least 2 years of experience in the industry or in full-service restaurant cooking.
Effective communication in English and excellent customer service skills.
Experience mentoring and directing others.
Ability to prepare and follow recipes.
General knowledge of and ability to conform to sanitation and safe food-handling practices.
Basic computer skills.

Responsibilities

Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards.
Oversee preparation and service setup to serve nutritious food attractively garnished and punctually.
Follow safe food-handling procedures during preparation, as well as proper procedures for covering, labeling, dating, and storing food.
Complete refrigerator, freezer, and production logs accurately and promptly.
Follow QSLM sanitation standards by cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts.
In the absence of the Executive Chef, oversee food-service staff and overall kitchen operations.
Focus on resident satisfaction and resolve food-compliant issues as needed.
Perform administrative duties, including menu planning, ordering, receiving, invoice processing, inventory, end-of-month reporting, staffing, and payroll if needed.
Perform other duties as assigned.