Sous Chef - The Terraces

IMMANUEL LIVING•Kalispell, MT

1d•$20 - $30•Onsite

About The Position

The Terraces at Immanuel Living offers a restaurant-quality culinary experience focused on scratch cooking, fresh ingredients and thoughtful presentation. We’re looking for a skilled, dependable cook who wants to create exceptional food, work with a talented culinary team, who takes pride in their craft, thrives in a professional kitchen, and wants to help create exceptional dining experiences.

Requirements

Read, write, and speak basic English
Read and comprehend basic instructions and present information to others
Read, interpret, and write routine reports and correspondence
Basic counting skills
Add, subtract, multiply, and divide simple numbers
Ability to apply common sense and understanding to carry out instructions furnished in written, oral, or diagram form
Ability to deal with problems involving several concrete variables in standardized situations
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Operate multi-line phone to place, receive or transfer calls, or to retrieve voice mail messages.
Utilize, in a safe manner, kitchen equipment, such as knives, blenders, food choppers, slicers, and heating equipment.
Effectively work and communicate with a wide range of individuals from all socio-economic groups, including senior adult residents and people with special needs, as well as family members.
Read, interpret, and implement documents, such as governmental regulations, rules, and procedure manuals.
Work with minimal supervision and effectively manage workflow.
Supervise the work of others, while promoting teamwork and customer service.
Make independent decisions when circumstances warrant such action.
Respond effectively to the most sensitive inquiries or complaints from residents and/or employees.
Understand and follow both written and verbal instructions.
Employee must be at least 16 years of age.
The employee must be able to perform multiple tasks simultaneously and be able to work under time and/or deadline pressures.
While performing the duties of this position, the employee is frequently required to stand at least 90% of the shift; use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, bend, squat, crouch, or crawl; talk and hear.
The employee must occasionally to frequently lift up to 10 pounds and occasionally to frequently lift up to 20 pounds.
The employee will frequently carry up to 12 pounds, occasionally to frequently carry up to 20 pounds, and occasionally push/pull up to 20 pounds.
Specific vision abilities required of this position include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

At least 6 months of experience in this field preferred
Experience in large-scale cooking operation, with supervisory skills, is preferable

Responsibilities

Contribute ideas for menus, specials and improvements to the overall dining experience.
Prepare and execute high-quality, restaurant-style menu items using fresh ingredients and standardized recipes.
Work assigned stations—including sauté, grill, fry, pantry and production—with speed, consistency and attention to detail.
Ensure every plate meets our standards for flavor, temperature, portioning and presentation.
Complete daily prep lists and maintain readiness for restaurant service, special events and catered functions.
Coordinate with chefs, servers and other team members to provide smooth, timely and professional service.
Support the Chef and Sous Chef with daily kitchen operations and help lead the team when needed.
Assist with training and mentoring cooks while promoting teamwork, professionalism and accountability.
Accommodate allergies, dietary needs and modified diets without sacrificing quality or presentation.
Monitor food quality, inventory levels, product rotation and proper storage while helping minimize waste.
Maintain a clean, organized and sanitary workstation in accordance with food-safety standards.
Communicate with supervisor and participate in training and/or meetings that help facilitate departmental communication process.
Attend and participate in in-service educational classes, on-the-job training programs, etc., as scheduled or required.
Attend staff and departmental meetings, as required.
Communicate with others in a considerate manner.
Function effectively as a team member.
Maintain understanding, patience, and tact in dealing with residents, resident family members, and coworkers.
Maintain good working relationships with other staff.
Maintain regular work attendance and follow established work schedule; maintain flexibility if called in to work and during regular shift.
Perform other duties as assigned.