Sous Chef Job Description

 

ESSENTIAL FUNCTIONS:

• Assist the Executive Chef in food preparation and cooking, while overseeing the activities of cooks and food service staff.
• Monitor dietary staff performance, ensuring adherence to schedules and handling monthly staff work schedules.
• Take charge of the kitchen, including placing food orders and overseeing staff in the absence of the Executive Chef.

 

ADDITIONAL FUNCTIONS:

• Prepare foods according to approved recipes, maintaining quality and consistency.
• Ensure timely completion of food production based on orders.
• Follow food safety and sanitation procedures for proper storage.
• Ensure proper food handling, presentation, portion control, and maintenance of serving temperatures.
• Maintain equipment, supplies, and utensils sanitation.
• Clean workstations and display equipment during meal service for compliance with safety and sanitation requirements.
• Interact with residents to ensure satisfaction, address complaints, and relay relevant comments to the supervisor.
• Demonstrate understanding of daily menu items and effectively communicate with staff and residents.
• Manage peak production and service hours consistently.
• Monitor inventory and inform the supervisor of low supplies.
• Collaborate with the Executive Chef on placing food orders and supervise hourly food service staff.
• Respond to residents’ requests for food substitutions or snacks.
• Adhere to the kitchen cleaning schedule and maintain a sanitary environment.
• Label and date all stored food items.

 

 

 

 

MATHEMATICAL SKILLS:

• Perform basic mathematical operations, interpret bar graphs, and compute rate, ratio, and percent.
• SUPERVISORY RESPONSIBILITIES:
• Assume responsibility for the kitchen and food service staff in the absence of the Executive Chef.

 

QUALIFICATIONS/REQUIREMENTS:

• People-oriented with good communication skills.
• Ability to work with a diverse group of people and willingness to work overtime.
• High School education or GED preferred.
• Associate’s degree or equivalent from a Culinary or technical school, with 1-3 years of related experience, or an equivalent combination of education and experience.
• Preferably have supervisory experience and ServSafe training and certification.
• Visual and taste acuity to prepare palatable foods.
• Cooking experience in congregate dining.
• Organizational and time management skills.
• Ability to read, write, and have computer skills appropriate to job requirements.

 

PHYSICAL DEMANDS:

• Perform in a high-traffic, high-energy environment with heat and humidity.
• Lift up to 50 pounds; pull and push up to 90 pounds.
• Utilize finger and hand dexterity for small equipment operation.
• Engage in significant stooping, bending, standing, and walking.