Sous Chef ~ Cornelia's Restaurant at The Davis Community

Wilmington, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Creation, Food Purchasing, Quality Standards Maintenance, Sanitation Standards, Staff Training, Budget Management, Inventory Control, Recipe Development, Cost Control, Staff Scheduling, Food Preparation Supervision, Point-of-Sale Systems, Time Management, English Communication, Computer Skills, Microsoft Office

Industry

Wellness and Fitness Services

Description

Description INTRODUCTION Cornelia’s upscale cuisine at The Davis Community. Named after founder Champion Davis’ mother, Cornelia’s is a neighborhood restaurant featuring cooking with a modern twist. Menus highlight locally sourced comfort food, craft brews and creative cocktails from the full bar. We are open to the public and located in the gated Davis Community. The gates will open as you approach them. COMMUNITY CULTURE At The Davis Community, deliberate and diligent efforts are made to emphasize and focus on an underlying culture of respect and service that can be seen and felt by all. Employees, residents, and guests of the community are treated with respect and personalized care to the best of the organization’s ability. The desire to continue to elevate all aspects of services is preeminent so that Davis can provide an empowering and caring retirement atmosphere filled with friends, enjoyment, and a fulfilling sense of community. State-of-the-art Facilities On-demand Pay Benefits begin after 30 days Free Membership to our gym and indoor pool Work-life Balance Growth Competitive Wages The Davis Community requires that all current and new employees, including contract staff, receive an annual influenza vaccination and TB skin test unless a reasonable or disability accommodation is granted. BASIC PURPOSE: The Sous Chef is the second in command, assisting the Executive Chef. The Sous Chef is responsible for the day-to-day operations in the kitchen and other outlets. Functions include assisting with menu creation, food purchasing, and maintenance of quality standards. Maintains the highest professional food quality and sanitation standards. MAJOR WORK ACTIVITIES: Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff. Schedules and coordinates the work of chefs, cooks, volunteers and other kitchen employees to assure that food preparation is safe, clean, appealing, and within budget. Approves the requisition of products and other necessary food supplies within approved budget. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste, as well as proper management of purchased foods and products and profitability of food production. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention. Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served. Works with Executive Chef to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Conducts meetings to keep culinary staff informed and educated. Cooks or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates products to ensure that quality, price and related goods are consistently met. Works with Executive Chef to maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Support safe work habits and a safe working environment always. Perform other duties as directed. Requirements KNOWLEDGE, SKILLS WORKING CONDITIONS: • Works in a well-lighted environment with exposure to moisture, heat, cold, odors, kitchen, equipment, chemicals, etc. • Physical exertion is required at least 40% of the time. Intermittent lifting, pushing, and carrying objects up to 50 pounds. Physical exertion is also described as standing, kneeling, and bending. • Minimal exposure to infectious diseases. • Must be able to use all industrial and manual food service equipment and machines. • Must be able to use a computer, having both word processing and spreadsheet skills. MINIMUM QUALIFICATIONS: Education: Bachelor’s Degree, certifications, or coursework in Culinary Service Arts, Hospitality, or related field is strongly preferred. High school diploma or equivalent required. Licensure/ Certification: Serve Safe licensed or able and willing to get within 90 days of hire. Experience: Must have at least three years of experience in managing, planning, and operating a food service establishment. Minimum five years of previous food preparation experience. Must be knowledgeable about developing menus. Must have strong computer skills. Proficiency with Microsoft Office and other computer applications. Experience working with a Point-of-Sale system preferred. Ability to read, write and communicate effectively in English. Excellent time management skills and ability to multi-task and stay organized. Able to work weekends and holidays as needed, sharing the Manager on Duty responsibilities. Previous experience working with seniors is strongly preferred.

Responsibilities

The Sous Chef acts as the second in command, overseeing daily kitchen operations, including food preparation, production, and managing kitchen staff. Key duties involve assisting with menu creation, food purchasing, maintaining quality and sanitation standards, and controlling costs.