Sous Chef

Full-time, day, evening, weekends

Essential Job Responsibilities

• Prepare and portion food ingredients following standardized recipes while maintaining high attention to attractive plate presentation. 
• Assist with menu planning; review and adjust menus with supervisor to accommodate foods in season, vendor sale prices, special events and holidays.
• Alter or adapt recipes to accommodate special dietary needs of residents or to improve recipes. 
• Monitor food inventory, assist with ordering supplies, and minimize waste. 
• Maintain a written inventory of dry goods, refrigerated and frozen foods, non-food supplies, dishes and utensils. 
• Assist in the ordering of food and non-food items through Dial’s preferred vendor.
• Use the point-of-sale system and train new staff members as required.
• Ensure proper handling, labeling, and storage of all delivered foods and ingredients for infection control.
• Monitor compliance with Dial standards, all food safety, sanitation, and health regulations. 
• Maintain high level of resident satisfaction in food service department.
• Responsible for the recording of Ready–to–Use–food items into the TELS website, ensuring three items are recorded with each meal. 
• Record cooler, freezer and dish machine temperatures in the TELS website. 
• Assist with supervising kitchen team, ensuring proper food preparation, presentation, and training. 
• Report any on-the-job injuries to the supervisor before the end of the work shift on the day the injury occurs.
• Maintain confidentiality of verbal and written information pertaining to residents, community operations and personnel. 
• Other duties as assigned. 

 Education, Experience and Other Requirements 

• Culinary degree or equivalent professional experience
• Previous experience as Sous Chef or senior cook 
• Experience in volume food production within a commercial kitchen

Knowledge, Skills, and Abilities Required

• Promote teamwork in providing services to residents.
• State food-handling and kitchen regulations
• Knowledge of nutrition and dietary restrictions common amongst older adults 
• Ability to stand for extended periods and lift up to 40 lbs. 
• Operation of kitchen appliances (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, mixer, etc.) and office equipment (computer, photocopier, telephone)
• Knowledge and conformity to state and local food code and health code regulations with an overall keen sense of sanitation and food safety

 Preferred Qualifications

• Experience in healthcare, hospitality, or senior living 
• Willingness to learn and help others
• Enjoyment in working with older adults

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