Sous Chef

POSITION TITLE: Sous Chef

POSITION SUMMARY: Responsible for the overall operations and management of the kitchen at The Tradition when the Executive Chef is not present. These responsibilities include but are not limited to supervising, training, team member motivation, meal preparation, purchasing and budget compliance, service quality and timeliness, environment quality, atmosphere and sanitation, resident and guest relations, and communication.

REPORTS TO: Executive Chef

EMPLOYMENT STATUS: Salaried, Full-time Exempt

RESPONSIBILITIES:

• Plan and post weekly menus, one week in advance
• Mark substitutions on menu or maintain a separate substitution record Maintain files on menus as served for at least 30 days after the date of serving
• Ensure that menus are balanced and nutritious such as those recommended by the National Food and Nutrition Board and those foods are varied
• Purchase product, ensuring a minimum of a four-day supply of staple foods and a one-day supply of perishable foods
• Label all foods which are removed from their original container. Date all foods subject to spoilage
• Ensure that all refrigerators and freezers are kept at correct temperatures (45 degrees or below for refrigerators and 0 degrees or below for freezers)
• Follow all infection control policies as related to food handling and kitchen cleanliness
• Ensure compliance with Texas Food Establishment rules
• Human Resources: Training, supervising, scheduling, and motivating team members
  
  
  

Financial:

• Food production records, temperature logs, cleaning schedules
• Revenue tracking –meal receipts, meal counts, catering events
• Expense tracking –checkbook system
• Inventory management
• Budget compliance
  
  
  

Operations:

• Style, quality, and timeliness of meal service
• Quality of food
• Cleanliness of dining room and service areas
• Meal presentation, (appealing plate, entree availability, and timeliness of preparation)
• Report all unsafe conditions immediately
• Other duties as assigned
  
  
  

QUALIFICATIONS:

• At least two years of kitchen experience or equivalent experience and education.
• Possesses strong culinary skills.
• Ability to direct, supervise and coordinate the work of others and motivate for positive performance.
• Professional appearance and attitude.
• All general staffing requirements:
• Free of communicable disease
• Able to perform tasks physically/mentally.
• Criminal record clearance.
• Ability to read, write, speak, and understand English.
• General understanding of the needs of the seniors.
• Willingness to learn.
  
  
  

PHYSICAL REQUIREMENTS: Requires frequent walking, sitting, and standing, lifting up to 50 pounds, bending and reaching. Activity level is high.