Sous Chef at Symphony Park

Huntersville, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Apr, 26

Salary

0.0

Posted On

29 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Preparation, Sanitation, Safety Procedures, Team Coordination, Communication, Time Management, Menu Planning, Quality Control, Training, Problem Solving, Food Handling, Cooking Techniques, Equipment Operation, Recipe Standardization, Customer Service

Industry

Real Estate

Description

Description POSITION: Sous Chef REPORTS TO: Executive Chef FLSA STATUS: Exempt OUR MISSION: We focus on providing genuine hospitality and five-star quality care to our residents. POSITION SUMMARY: The Sous Chef is instrumental in enhancing the culinary experience of our residents. Your role involves ensuring the menu execution maintains a high standard, focusing on food quality, presentation, and the overall dining experience. ESSENTIAL JOB FUNCTIONS: Prepares all food according to the menu in a safe, sanitary manner under the direction of the Dining Services Director/Executive Chef Ensures proper preparation, portioning, and serving of food according to standardized recipes. Prepares quality food products according to standardized recipes and menus. Prepares food in a timely manner at specified mealtimes. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Follows departmental procedures including sanitation, safety, and cleaning schedules. Follows proper cleaning procedures and storage of dishes, utensils, and cooking equipment. Ensures all food in refrigerator, freezer, and dry storage are labeled and dated. Follows proper food handling and utilization of all food to prevent contamination, increase quality, and reduce cost. Suggests menu or recipe change to utilize leftovers and other supplies. Cleans all food service equipment, kitchen, and food storage areas. Coordinates work of dining service staff, dish washers, cooks and assists with server training. Efficiently uses time to complete assigned work. Ability to effectively communicate in English and understand and follow written and oral instructions. Responsible for assistance in ordering of food, supplies, and other needs according to Dining Directors assignments. Encourages teamwork through cooperative interactions with co-workers and other departments. Attends training courses at community and maintains up to date monthly, quarterly, and annual training. Other duties as assigned, and which relate to the success of the community and the care, comfort, and happiness of our residents. Supervisory Responsibilities The Sous Chef may supervise the culinary department in the absence of the Executive Chef. REQUIRED KNOWLEDGE, SKILLS & ABILITIES Individuals must possess these knowledge, skills and abilities or be able to explain and demonstrate that the individual can perform the primary functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities and possess the necessary physical requirements with or without the aid of mechanical devices, to safely perform the primary functions of the job. 1. Physical requirements include ability to stand for sustained periods of time, move about on foot to accomplish tasks; raise objects from a lower to a higher position or move objects horizontally from position-to-position; bend body downward and forward by bending spine at the waist; apply pressure to an object with fingers and palm; be able to withstand quick temperature changes in and out of refrigeration areas and around steam tables. Possible work hazards include cuts from utensils, burns and falls due to wet floors. 2. Ability to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. 3. Visual acuity sufficient for work where seeing job is at or within arms reach. 4. Ability to operate ovens, dishwasher, mixer, slicer and other general kitchen equipment. 5. Good oral communication skills and demonstrated judgment. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to residents, residents’ families, and other employees of the company. Ability to effectively communicate in English and understand and follow written and oral instructions. 6. Ability to communicate with co-workers. 7. Ability to perform repetitive or routine duties working from instructions and under standard procedures referring questions and problems to supervisor. Requires making minor decisions. 8. Ability to proceed alone following basic methods of preparing food in quantity. Questions or problems are referred to supervisors. 9. Ability to read and write clearly and general knowledge of math. PHYSICAL DEMANDS: Walk/Stand – must be able to continuously walk and stand Environment Condition – must be able to perform work both inside and outside Sit – sit infrequently Lift - constantly 0-10 pounds, frequently 11 – 50 pounds Carry - constantly 0-10 pounds, frequently 11 – 50 pounds Push - constantly 0-10 pounds, frequently 11 – 50 pounds Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available Bend – must be able to bend at the waist, knees, hips and spine on a frequent basis, may require frequently manipulating weights of 25 pounds or more. Squat – must be able to squat on a frequent basis to reach below the knee, may require lifting of 50 pounds or less. Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and neck while, manipulating weights of 25 pounds or more. Reach– must be able to reach on a frequent basis. May occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more. Sensory Vision – must be able to read clearly with or without corrective lenses Hear - Must be able to hear telephone, audible alarms, bells and signals related to resident safety with or without hearing devices. Speech/Language – must have strong command of English sufficient to read and write and interpret administration information. OSHA RATING: 2 WORK SCHEDULE: Day and evening hours to include weekends and holidays. EDUCATION: High school diploma or GED and culinary school graduation/certification. EXPERIENCE: Experience and/or training in a full-service kitchen and/or healthcare setting required. Minimum of three (5) years of cooking experience in a hotel, restaurant, hospital or school preferred. CERTIFICATION: Ability to obtain ServSafe Manager’s Certification. RESPONSBILITY IN AN EMERGENCY: Expected to take a leadership role in responding to an emergency situation involving the safety and well-being of residents, other employees and the physical plant, according to instructions and training provided by the facility. This includes the ability to assist with a possible evacuation of residents. This job description is not intended to be all-inclusive. The employee will also perform other reasonable related duties as assigned by the supervisor or other management staff. Management reserves the right to change job responsibilities, duties and work hours as needed. This document is for management communication only and not intended as an express or implied contract of employment, I understand the above job, and, at this time, I know of no limitations, which would prevent me from performing the job with or without reasonable accommodation, I understand that it is my responsibility to inform my supervisor at any time that I am unable to perform the job responsibilities and job duties.

Responsibilities

The Sous Chef is responsible for preparing food according to the menu while ensuring high standards of quality and presentation. They also oversee kitchen operations and coordinate the work of dining service staff.