Job Description

JOB SUMMARY

The Executive Sous Chef, under the supervision of the Executive Chef, is responsible for employee training, and meal planning, production, and delivery to ensure food quality, variety, and nutrition. The Executive Sous Chef oversees and participates in food preparation for meals, special functions, and catered events and is responsible for preparing and serving food according to therapeutic guidelines. The Executive Sous Chef ensures all foodstuffs are available when needed and is responsible for dining operations in the absence of the Director and Executive Chef.

ESSENTIAL JOB FUNCTIONS

• Engages in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed
• Establishes work flow and sets daily work assignments for staff; counsels staff as needed to maintain food preparation and presentation standards and to maintain a harmonious and effective work environment
• Maintains a high standard of food preparation and presentation including maintaining portion control and nutritional value; uses garnishes, sauces, and modern plating techniques to enhance presentation
• Participates in and supervises the serving line during dining hours to ensure nutritional and attractive meals are served in a timely and attractive manner
• Participates in and supervises the use of standardized recipes
• Gives instructions to cooking personnel in fine points of cooking
• Cooks and carves meats, and prepares dishes, such as sauces, etc., and for banquets, functions, and daily production
• Assumes responsibility for kitchen in absence of Executive Chef
• Ensures and maintains efficient operation of kitchen and kitchen equipment, evaluates problems, makes decisions as required, and offers suggestions for improvement to the Executive Chef
• Monitors staff for professionalism and positive interaction with residents, guests, and other employees
• Evaluates work processes and methods and submits recommendations for continuous quality improvement
• Performs other duties as assigned

QUALIFICATIONS

Graduate of culinary school or recognized culinary apprentice program and valid Food Handler's Card required; two years of experience in a production kitchen meeting varied dietary requirements preferred; SERVSAFE certification required within 30 days of employment

KNOWLEDGE, SKILLS AND ABILITIES

Experience in quantity food production and preparation of restaurant and fine dining food products; familiarity with basic principles of nutrition as related to menu planning; ability to establish a program of food production to include modified diets; familiarity with maintenance of high sanitary standards; ability to supervise and secure cooperation of other employees; knowledge of inventory control, purchasing, receiving, and storage procedures

PHYSICAL DEMANDS

Ability to lift and carry a minimum of 50 pounds; ability to stand for long periods of time; ability to walk, use hands and fingers, handle, or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl; ability to work in hot or cold environments for extended periods

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