Sous Chef

Open plan Kitchen , 4 days on and work every other Saturday or Sunday

This role may change to Head Chef if you are looking and have the expertise

35-40k plus Benefits

Great personality and excellent communication skills

Sous Chef

Job Summary

Under the general guidance of the General Manager provides the highest food quality consistent with cost control and profitability margins of the kitchen to maximize guest satisfaction and food profitability. Responsible for all aspects of managing the kitchen and the respective employees, ensuring quality preparation and service delivery of all menu items. Maintains all department expenses with-in the budgeted guidelines based on census in accordance with all company standards and operating procedures. Promotes residents satisfaction through understanding their preferences. Trains and develops staff for growth and opportunity to meet the demand of qualified employees needed for continued company success.

Essential Job Functions

Service Provision:

1. Organizes high volumes of work while maintaining a quality product.
2. Purchases food quantities, factoring in the number of residents by meal period.
3. Monitors and facilitates communication between kitchen production and service staff
4. Assures that proper safety, hygiene, and sanitation practices are followed
5. Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation
6. Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the kitchen
7. Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock
8. Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal and national trends
9. Ability to communicate with staff and residents both verbally and in writing.
10. Applies all required cooking techniques based on standard menus.
11. Adheres to all corporate purchasing programs.
12. Plans for special events and holiday functions.
13. Always maintains proper food holding temperatures.
14. Takes month-end food inventory and extend totals accurately.
15. Reads and understands financial performance and results.
16. Accurately observes and defines staff performance issues and provides corrective solutions.
17. Always follows company operating standards .
18. Maintains all written standards.

10. Meets weekly with General Manager to update department performance, prioritize, and set goals.

Risk Management

1. Maintains a complete knowledge of all emergency procedures.
2. Instructs and trains staff in the correct usage and care of all food service equipment.
3. Ensures that all potential and real hazards are reported and reduced immediately
4. Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
5. Ensures that employees work in a safe manner that does not harm or injure self or others
6. Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
7. Fully understands the company fire, emergency, and bomb procedures
8. Ensures that employees work in a safe manner that does not harm or injure self or others
9. Stimulates and encourages a general awareness of health and safety
10. Strictly enforces all company policies and procedures.
11. Ensures all department equipment repairs are timely and proactively.
12. Practice proper storage of all food, supplies, and chemical safety.
13. Ensures the protection of all company assets by securing all storage areas after and during hours of operation.
14. Follow and implement Food safety Hygiene, Natasha Laws, Allergen awareness and any specific local or national law specific to food and drink.
15. Follow and implement EHO guidelines and create records for internal and external audit purposes.

Customer Service

1. Interacts with residents and family members in a positive and professional manner.
2. Presents all food products that are properly prepared and of high quality.
3. Conducts daily food service line-ups to explain the day's menu offerings.
4. Posts production schedules for staff each day.
5. Maintains a professional and positive attitude with other departments and their staffs.
6. Maintains department cleanliness standards at all times.