Responsibilities
In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen.
- Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards.
- Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner.
- Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food.
- Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets
- Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts.
- In absence of the Executive Chef, oversee the food service staff and overall kitchen operations.
- Focus on resident satisfaction and resolve any food-compliant issues as needed.
- Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed.
- Other duties as assigned.
Qualifications
- High school diploma or equivalent
- Minimum 2 years’ experience in industry or full-service restaurant cooking
- Effective communication in English and excellent customer service skills
- Experience mentoring and directing others
- Ability to prepare and follow recipes
- General knowledge of and ability to conform to sanitation and safe food handling practices
- Basic Computer skills