Full-Time Sous Chef

Episcopal SeniorLife Communities•Henrietta, NY

6h•Onsite

About The Position

Episcopal SeniorLife Communities Mission: We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge… Life. Inspired Every Day. Full-Time Opening for Brentland Woods Starting Rate: $23.50/hourly Every Weekend required, hours 9:30am to 5:30 pm

Requirements

Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
Minimum of three years’ management experience in food services or related fields.
Minimum of five years of cooking experience in institutional, hotel or upscale dining required.
Ability to work independently and with a group.
Ability to follow specific instructions.
Ability to perform basic math calculations.
Ability to communicate effectively, both orally and in writing.
Ability to follow recipes.
Ability to prepare and cook entrees.
Ability to safely operate all job-related food service equipment.
Demonstrate knowledge of proper food handling and infection control.
Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public.

Responsibilities

Prepares various entrees, starches and vegetables using classical methods and following standardized recipes as trained.
Prepares salads, pastries and desserts as trained.
Prepares sauces, soups and stocks as trained.
Assembles food for lunch, dinner, snacks and the next day’s continental breakfast per requisition sheets.
Cleans up kitchen, stores foods, clean up any dishes or utensils.
Maintain acceptable level of customer satisfaction.
May attend resident association/food committee meetings for feedback.
Attend all chef/production meetings to address problems, concerns or plans.
Prepares all food items in accordance with accepted industry practices, facility NYSDOH and Monroe County Health Department codes.
Acts as the supervisor in the absence of the Chef Manger.
Directs and supervises food service staff as needed in resident meal service and food preparation.
Enforces departmental policies and procedures.
Attends staff training meetings in safety related programs and practices.
Adheres to departmental standard of dress.
Maintain confidentiality of all information related to the organization, residents, participants, family and staff, that may be encountered, either formally or informally, during the normal course of business. This includes medical and treatment records, financial and human resources information.