Sous Chef at Resthaven

Holland, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Aug, 26

Salary

0.0

Posted On

07 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Staff Coordination, Batch Cooking, Safe Food Handling, Inventory Management, Sanitation Guidelines, Kitchen Equipment Operation, Time Management, Modified Diets, Teamwork, Professional Communication, Menu Planning

Industry

Hospitals and Health Care

Description

Sous Chef 10:30a - 7p (Sundays are 9a-5p) Every other weekend Resthaven offers you a place where you can belong, with peers who care as much as you do. Have a purpose and make an impact in people’s lives. Build a career and gain stability. No matter your role, you’ll be appreciated and welcomed here. Position Summary: The Sous Chef is responsible for planning, preforming and directing high quality food preparation. This includes coordination of staff and other administrative duties. Essential Responsibilities: 1. Time and prepare food production such that all food is ready at the time of service. 2. Train and coordinate staff. 3. Read and understand function sheets for menus and time of functions. 4. Produce and maintain prep sheets and duty rosters. 5. Utilize batch cooking techniques to avoid over or under production. 6. Utilize safe food handling techniques at all times. 7. Store food items according to established standards of practice; utilize proper labeling and dating. 8. Hold prepared food items at appropriate temperatures. 9. Maintain production records (food usage, overages, shortages, customer counts, etc.). 10. Maintain established logs (food temperatures, cooling temperatures, cooler & freezer temperatures, etc.). 11. Maintain a clean and sanitized work area. 12. If work shift is required, properly open and/or close the kitchen. 13. Assure that all closing lists are completed and signed. 14. Maintain a safe, tidy and well-organized work environment at all times; clean-up spills quickly, wear protective gear as needed and store wares safely. 15. Communicate needs and concerns regarding food production and kitchen operation to Dining Services Manager appropriately, and in a timely manner. 16. Monitor kitchen equipment for proper functioning; report any discrepancies to supervisor immediately so that work orders can be filled out. 17. Ensures that all sanitation guidelines, health codes set by local and state Health Departments, as well as OSHA, are being followed. 18. Work collaboratively with employees to create a climate that promotes teamwork. 19. Establish and maintain effective working relationships with staff, management, residents, residents’ families, and the public. 20. Understand and support Resthaven policies and procedures. 21. Assumes all other position related responsibilities assigned. Knowledge, Skills and Abilities: 1. Ability to operate standardized cooking equipment and dishwashers. 2. Understanding and working knowledge of proper techniques for food preparation, including modified diets. 3. Ability to read and follow written and verbal instructions. 4. Ability to establish and maintain effective and professional working relationships with residents, families, visitors, and employees. 5. Well organized and attentive to detail. 6. Ability to manage time productively. Education, Training, Experience: 1. High school diploma or successful completion of a GED. 2. Culinary Arts Degree preferred. 3. One to three years of food preparation experience in a commercial or institutional setting. 4. Supervisory experience preferred. 5. Exposure to working with the senior adult population desired. 6. Attends all required in-service training and departmental meetings. Required Licenses, Registration, and/or Certifications: 1. Ability to obtain Serve Safe and CPR Certifications Nonessential Responsibilities: 1. Practice high standards of ethics, honesty, and accuracy. 2. Ensure resident/customer satisfaction. 3. Flexible schedule with ability to work AM or PM shifts, various days during the week, weekends and holidays as needed. 4. Assumes all other position related responsibilities assigned. Physical Demands & Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Requests for reasonable accommodations may be made through Human Resources to enable individuals with disabilities to perform the essential functions. Physical Demands: • The employee is required to stand or walk for extended periods of time; handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; carry, pull, push, twist, turn, bend, stoop, kneel, or crouch; smell; talk and hear. • The employee must be able to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. • Responsibilities include moving inventory, product, food carts, tables, etc., as well as food preparation and production, using kitchen utensils and commercial kitchen equipment. • May require extended working hours at times. Work Environment: • While performing the duties of this job, the environment may include hot, humid or cold temperatures. Employees are subject to burns, cuts and the possibility of falls on slippery floors. The noise level in the work environment is usually moderate.

Responsibilities

The Sous Chef is responsible for planning and directing high-quality food production while coordinating kitchen staff and administrative duties. Key tasks include maintaining sanitation standards, managing production records, and ensuring food is ready for service on time.