SENIOR LIVING SOUS CHEF -FULL TIME FLEXIBLE HOURS, WEEKENDS

Parc Communities LLC•Bryan, TX

28d•$0 - $21•Onsite

About The Position

The Sous Chef is responsible for the provision of a high-quality dining service throughout the community and should always take into account resident preferences and dietary considerations in compliance with applicable health and sanitation regulations. The Sous Chef runs an organized, well-managed shift, ensuring consistent and high-quality food.

Requirements

Minimum of five years’ experience as a chef, preferably within the hospitality industry
Must have knowledge about developing recipes that respond to special dietary requirements, such as low sugar, low sodium, and low fat
Current Serv Safe Certification (Food Handler’s Permit-TX only)
Must have knowledge of state food handling and kitchen regulations
Demonstrated knowledge of OSHA-MSDS sheets and procedures
Must have knowledge of the safe operation of all kitchen equipment
Must have knowledge of fire and safety procedures
Must be willing to work as a cook, server, or utility, if needed
Must convey a positive and professional image to residents, family members, visitors, and co-workers
Ability to manage in a diverse environment with focus on quality of delivery and customer service to residents and their family members, team members and other visitors to Parc Communities
Ability to foster trust and build strong relationships with residents, team members, peers, and Senior Leadership
Strong attention to detail
Demonstrated team oriented and collaborative work style and willingness to assist team mates as needed to get the job done
Demonstrated aptitude for learning emerging culinary trends and dietary considerations, safety standards and apply as needed
Adaptability- able to change tasks quickly as business needs dictate
Maintain confidentiality of verbal and written information pertaining to residents, employees and community operations
Ability to execute under pressure
Ability to prioritize responsibilities, manage time effectively and meet deadlines accordingly
Promote Parc Communities in a positive way
Employees will always work to the standards defined in the Parc 20 Basics, The Four Steps of Service, and the Parc Communities Credo
Neat appearance, adherence to dress code and good personal hygiene is expected

Responsibilities

Production of menus and recipes that utilize the highest quality ingredients allowed within the overall food cost budget as set by Parc Communities
Compliance with food policies and procedures observed by kitchen staffs, including safe food handling procedures for cooking staff with special emphasis on critical control temperatures
Coordinate the serving of food in the absence of the Chef
Assist in ordering food, supplies needed for the following weeks’ menus
Assist with control of food inventories with particular attention being paid to potential overproduction, waste and theft of food products
Ensure attractive preparation of food on the plate before serving
Train new kitchen staff in the areas of food preparation and quality service
Prepare meats for storage and portion control upon delivery
Ensure proper storage of all delivered foods and ingredients
All other duties as assigned by the Executive Chef or General Manager