Sous Chef

Calveria at Harrisonburg•Rockingham, VA

5d•Onsite

About The Position

The Sous Chef is responsible for assisting the Food & Beverage Director with meal/menu planning, assist with supervising kitchen staff, and maintaining a well-stocked kitchen. The Sous Chef will also prepare high quality meals that meet or exceed hospitality and service standards of the community. Ensures that the community kitchen is in good condition and that all food stations are clean/sanitized and that all meals are prepared according to resident dietary needs and food safety guidelines.

Requirements

High school diploma or equivalent required.
Two (2) years of related experience and/or training in food production.
Ability to communicate effectively in writing and orally, speaking the primary language of the residents.
Ability to read and interpret documents, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimal.
Ability to apply common sense and understanding to carry out simple one - or two - step instructions.
Ability to deal with standardized situations with only occasional or no variables.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must demonstrate interest in working with a senior population.

Nice To Haves

Previous experience in fine dining preferred.
Basic computer skills preferred.

Responsibilities

Prepares all foods, for breakfast, lunch and dinner, according to the menu and standardized recipes in a safe, efficient and sanitary manner.
Maintains basic food recipes, preparation, service and storage sanitation principles.
Cooks food during the preparation process in accordance with production forecasts. This may include braising meats, preparing soup stocks, blanching and roasting.
Prepares cold menu items on the service line as assigned by Chef.
Suggests menu or recipe changes so that leftovers and any over-stocked items are used in a timely manner.
Ensures the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes.
Tastes and prepares food to determine quality and palatability.
Maintain or exceed standards of appearance, cleanliness, hygiene and health standards.
Follows all local, state, and federal policies regarding food handling.
Communicates and works closely with the wait service staff, Dining Room Manager and Chef to ensure resident satisfaction.
Supports and participates in Masterpiece ® (i.e. assists with feedback groups, assists in new initiatives, encourages residents and acts as their “cheerleader”).
Dependable and able to meet schedule requirements (attendance and punctuality).
Interacts with guests, residents and staff in a courteous and friendly manner.
Supports organizations goals and values.
Balances teams and individual responsibilities.
Responds promptly to resident needs.
Complies with OSHA in the workplace.
Ability to cover the kitchen management in absence of the Food & Beverage Director.
Other duties as assigned by the Supervisor.