MUST BE SERVSAFE CERTIFIED

New luxury senior living community looking for experience Sous Chef with multi-venue experience. Under limited supervision, the Sous Chef’s primary objective is to manage and mentor the kitchen staff and demonstrate advanced culinary skills to provide meals with nutritional value and creative appeal to residents and guests. Responsible for the proper preparation of the planned menu and assists in supervision of all kitchen team members. Assures that all foods are prepared and cooked in accordance with specified recipes and procedures. Assures that foods served to residents and guests are of a high quality, meeting standards of portion, doneness, freshness, and presentation. As a representative and team member of dining services, this position is expected to present oneself in a manner that reflects professionalism and ensures resident satisfaction in the dining department.

MINIMUM REQUIREMENTS

Education –
· Associates degree in culinary arts or other formal culinary education and/or advanced training required, a bachelor’s degree preferred.
Experience/Training–
· Equivalent combination of training and experience which provides the required skills, knowledge and abilities.
· 3-5 years of related work experience including kitchen supervisory experience in a hotel, senior community, or high-end restaurant environment. Multi-facility responsibility a plus.
Certificates, Licenses, Registrations –
· SERV Safe certification and/or Food Handlers Certification or
·Enrollment in the certification course preferred.

Application Question(s):

• After reviewing the job description, and schedule listed are you able to commit to the shift as well as working alternating weekends

Experience:

• Sous Chef : 2 years (Required

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB

Knowledge
·The methods, materials, procedures, and regulations of food preparation and service.
· Safe serving & storing temperatures.
· Principles of food sanitation, health hazards and necessary precautions.
· Understand and follow food measurement techniques.
· Food preparation & presentation.
· Sources of food contamination.
· Safety practices & safe operation & care of equipment.
· Knowledge of safe temperatures required for holding hot and/or cold foods including but not limited to beef, fish, poultry, pork, and other meats.
Skills
· Strong interpersonal skills, willing to help foster a positive working environment.
· Effective verbal and written communication skills
· Effective interpersonal relationship and conflict resolution skills
Abilities
· Ability to judge food for quality and quantity.
·Ability to speak, read and write English and follow instructions.
· Ability to understand and be understood by employees and residents.
· Ability to maintain written food production records.
· Ability to operate within budgetary guidelines.
· Ability to work with computers.
· Ability to operate all food related equipment.
· Ability to plan and organize work, to interpret instructions, recipes, specification and standards.
· Maintain appropriate level of confidentiality and privacy.
· Interact professionally with all customers, including older adults, disabled persons and co-workers, individually and as a part of a team.
· Focused attention to detail and the ability to effectively handle multiple items/tasks, prioritize as required and adapt favorably to changing priorities.
· Effective ability to make appropriate judgments and decisions, in a timely manner and within the context of the situation at hand.
·Problem solving ability.
·Ability to effectively respond to emergency and/or crisis situations.
· Ability to control departmental expenses according to budgetary guidelines.
· Ability to take initiative and be a self-starter.
· Demonstrated ability to follow written and verbal direction in English.
Workstyle Characteristics
· Integrity – honest and ethical.
· Cooperative – pleasant with others, good-natured, and cooperative.
· Dependable – reliable and responsible, fulfilling duties.
· Attention to Detail – careful about detail and thorough in completing work tasks.
·Concern for Others – sensitive to other’s needs and feelings; helpful and understanding.
· Adaptable/Flexible – open to change (positive or negative) and to variety in the workplace.
·Stress Tolerance – accepts criticism and deals calmly and effectively with stress situations.
Independent – develops own way of doing; guides self with little or no supervision; depends on self to complete tasks.
· Initiative – willingness to take on challenges and responsibility.
· Leadership – willingness to lead, take charge, and offer opinions and direction.
· Achievement/Effort – establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
·Analytical thinking – analyzing information and using logic to address work-related issues and problems.
Judgment and Reasoning Ability
·Ability to apply principles of rational systems.
· Ability to use judgment and respond calmly in stressful situations.
Language Ability and Interpersonal Communication
· Ability to understand and correctly use various information resources and documents including daily logs.
· Ability to prepare reports, correspondence, using prescribed format and conforming to all rules of punctuation, grammar, diction and style.
· Ability to explain ideas, in writing and orally, so others easily understand.
· Ability to communicate effectively and hospitably, both orally and in writing.
· Ability to listen to and understand information and ideas presented through spoken words and sentences.
· Ability to recognize when something is wrong or is likely to go wrong.
Mathematical Ability
·Ability to add, subtract, multiply and divide and calculate decimals, ratio and proportion, discount, interest, profit and loss, percentage, commission, markup and fractions; and determine time, weight, and measures.
Environmental Adaptability
· Ability to work effectively in an office environment.
· Ability to work effectively in a health care facility environment.
· Ability to work effectively in hot, cold, and wet conditions.

THE PHYSICAL DEMANDS DESCRIBED BELOW ARE REPRESENTATIVE OF THOSE THAT MUST BE MET BY AN INDIVIDUAL TO SUCCESSFULLY PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB. REASONABLE ACCOMMODATIONS MAY BE MADE TO ENABLE INDIVIDUALS WITH DISABILITIES TO PERFORM THE ESSENTIAL FUNCTIONS.

The Farms at Bailey Station is an equal opportunity employer
Job Type: Full-time
Pay: $22.00 - $24.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Application Question(s):

• After reviewing the job description, and schedule listed are you able to commit to the shift as well as working alternating weekends?

Experience:

• Sous Chef : 2 years (Required)

License/Certification:

• ServSafe Certification (Required)

Ability to Commute:

• Collierville, TN 38017 (Required)

Work Location: In perso