Sous Chef (Full Time)

Williamsburg Landing Inc•Williamsburg, VA

About The Position

JOB SUMMARY The Sous Chef, under the supervision of the Executive Sous Chef and/or the Executive Chef, is responsible for employee job and safety training; meal planning, production, and delivery; and ensuring food quality in taste, variety, and nutrition. The Sous Chef oversees food preparation for meals, special functions, and catered events, coordinating with the Executive Chef to ensure foodstuffs are available when needed. The Sous Chef serves as the direct supervisor to kitchen staff and is responsible for the entire Dining function in the absence of the Executive Sous Chef. ESSENTIAL JOB FUNCTIONS Trains, supervises and directs kitchen staff, including Bakers, Cooks, and Utility Workers, in the preparation and service of meals for residents and staff Establishes work flows and sets daily work assignments for staff; trains and directs employees in the safe use, maintenance, and care of food production equipment Maintains a harmonious and effective work environment; monitors staff for professionalism and positive interaction with residents, guests, and employees; counsel staff as needed to maintain food preparation and presentation standards Supervises the use of standardized recipes to ensure nutritional and attractive meals are served at the proper time; ensures that leftovers are utilized effectively Supervises the production and delivery of food for special functions and employee meal offerings Maintains efficient operation of kitchen and kitchen equipment; ensures that standard and special cleaning assignments are completed Coordinates menu changes with Executive Sous Chef and/or the Executive Chef Maintains positive interactions with residents, guests, and other employees Maintains infection control standards including proper hand washing and use of hair nets and gloves Complies with all Williamsburg Landing policies and procedures including those of dress, conduct, safety, sanitation, and attendance Evaluates work processes and methods and submits recommendations for continuous quality improvement Performs other duties as assigned

Requirements

Graduate of Culinary School or recognized culinary apprentice program and valid Food Handler’s Card required
two years of experience in a production kitchen meeting varied dietary requirements preferred
SERVSAFE certification required within 30 days of employment
Experience in quantity food production and preparation of restaurant and fine dining food products
familiarity with basic principles of nutrition related to menu planning
ability to establish a program of food production to include modified diets
familiarity with maintenance of high sanitary standards
ability to supervise and secure cooperation of other employees
knowledge of inventory control, purchasing, receiving, and storage procedures
ability to regularly and safely lift and carry 50 pounds

Responsibilities

Trains, supervises and directs kitchen staff, including Bakers, Cooks, and Utility Workers, in the preparation and service of meals for residents and staff
Establishes work flows and sets daily work assignments for staff; trains and directs employees in the safe use, maintenance, and care of food production equipment
Maintains a harmonious and effective work environment; monitors staff for professionalism and positive interaction with residents, guests, and employees; counsel staff as needed to maintain food preparation and presentation standards
Supervises the use of standardized recipes to ensure nutritional and attractive meals are served at the proper time; ensures that leftovers are utilized effectively
Supervises the production and delivery of food for special functions and employee meal offerings
Maintains efficient operation of kitchen and kitchen equipment; ensures that standard and special cleaning assignments are completed
Coordinates menu changes with Executive Sous Chef and/or the Executive Chef
Maintains positive interactions with residents, guests, and other employees
Maintains infection control standards including proper hand washing and use of hair nets and gloves
Complies with all Williamsburg Landing policies and procedures including those of dress, conduct, safety, sanitation, and attendance
Evaluates work processes and methods and submits recommendations for continuous quality improvement
Performs other duties as assigned