Junior Sous Chef

Job Description

I.

Position Summary

Supervises the culinary team in the performance of their assigned tasks as directed by the Executive Chef and Executive Sous Chef. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations. In the absence of other management, oversee the running of the culinary team in the performance of their assigned tasks. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife. Work with the culinary team to meet all needs of the kitchen and households through active involvement and oversight of the food operation. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations.

Works in tandem with the rest of the supervisory team to ensure that food, services, and operations run to the highest standards. II. Core Competencies: Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Demonstrate a positive, supportive attitude towards all. Display patience and tact when dealing with all Center personnel. Present the department in a positive manner when dealing with visitors, patients, and staff. Maintain a courteous and pleasant attitude toward visitors, patients, and staff. Contribute to the efficient and productive operation of the department.

Complete assignments with minimal assistance and total follow-up. Exercise initiative, seeking additional tasks and projects from supervisor. Recognize problems independently and work toward improving systems and procedures. Employee-focused through engagement, hands-on support and training. Motivate staff while promoting quality of service and a team-based approach. Demonstrate a strong commitment to the cultural beliefs, goals and mission of Hebrew Senior Life. Strive to make every encounter with a patient a positive and meaningful experience, while providing a safe and efficient quality care. III.

Position Responsibilities: Works directly with Executive Chef and Executive Sous Chef on menu development and engineering, reviewing menus, analyzes recipes, and determining food, labor, and overhead costs. Notes utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes. Familiarizes newly hired Cooks, and Stewards with kitchen practices and oversees training Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production with hands-on support whenever needed.

Resolves customer concerns Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions Establishes and enforces nutrition, sanitation, recipe compliance, safety and merchandising standards Responsible for compliance with all local, state, and federal requirements relative to operation, equipment, training, and certification for the culinary department. Assures compliance with all…

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