Sous Chef (FT - Days) (Food Services)
Responsibilities:
Culinary Standards and Responsibilities:
Prepares and cooks foods of all types, either on a regular basis or for special guests or functionsEstimates daily production needs and communicates production needs to kitchen personnel dailyEnsures compliance with food handling and sanitations standardsAssists in determining how food should be presented and creates decorative food displaysMaintains purchasing, receiving and food storage standardsRecognizes superior quality products, presentations, and flavorFollows proper handling and right temperatures of all food productsMaintains appropriate logsSelf manages your time to ensure that meal service times are metChecks the quality of raw and cooked food products to ensure that standards are metUtilizes batch cooking and made-to-order cooking whenever possible to ensure fresh food productsMaintains set par levels of food prep itemsFollows all recipes, guidelines, regulations, and guides for patient careUnderstands and produces medical diets and IDDSI diet texturesFollows food handling regulations set by CMS and the Clay County Health Department
Leading Kitchen Operations:
Shares in the responsibility of leading production shifts as assigned by dietary managerCoordinates the activities of the cook aides and workers engaged in food preparation when leading the shiftLeads production staff while personally preparing food items and executing requests from the CafServes as a role model to demonstrate appropriate behaviorsEnsures production staff understand expectations and parametersLeads production staff in appropriate cleaning and organizing projects as necessary
Ensuring Exceptional Customer Service:
Provides services that are above and beyond for customer satisfaction and retentionInteracts with Caf guests to obtain feedback on product quality and service levelsHandles guest problems and complaints
Position Requirements:
You should be passionate about putting out consistent, quality food product and seek opportunities to learn and grow in the kitchen. You should be able to read and write, follow recipes, and take written or oral directions from the dietary manager or assistant dietary manager and be able to explore your creativity when appropriate. You should have the ability to perform basic math and possess basic computer skills. You welcome the fast, often hectic pace of the kitchen and are a team player. You should be capable of sending hours on your feet, lifting 50lbs, and enduring uncomfortable temperatures. You adhere to sanitation and safety standards and have excellent attendance. You are capable of self-motivating and have some basic leadership skills. You are willing to do whatever it takes to help ensure the success of the team.
Licensing:
You must have or be able to obtain a Clay or Jackson County food handlers permit with in 30 days of hire (a current Serve Safe Certification also meets this requirement)
