Junior Sous Chef- PT Days

Job Description:

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 through active involvement and oversight of the food operation. Works in tandem with the rest of the supervisory team (which includes other chefs and restaurant supervisors/managers) to ensure that food, services, and operations run to the highest standards.

Schedule:

Saturday 10:30 Am-8 Pm

Sunday 8 AM-6 PM

Monday 10:30 AM- 8 PM

• Works directly with Executive Chef and Executive Sous Chef on menu development and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead costs.

• Note the utilization of food surpluses and leftovers, taking into account the probable number of guests and the popularity of various dishes.

• Familiarizes newly hired Cooks

• 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 the company in a courteous, efficient, and friendly manner in all customer and employee interactions

• Maintains professional appearance at all times, clean and well-groomed in accordance with company standards

• Participation in industry-related meetings and organizations. Attending two department huddles per week and one food and beverage meeting a month. Setting up team meetings regularly

• Prep Lists / Production Sheets - coordinate assignments to culinary personnel.

• Ensure recipe adherence, noting suggested adjustments.

• Manage leftovers/storage/usage and cooler organization (walk-ins and reach-ins in hot and cold production areas.

• Communicate daily with the Executive Sous Chef & Executive Chef on any issues in the kitchen.

• Communicate effectively with fellow sous chefs, supervisors, and managers

• Communicate with Executive Sous Chef & Executive Chef on any equipment work order/repair/ordering needs.

• Chef to ensure that a quality, consistent product is produced, which conforms to company standards.

• Ability to pay attention to details

• Menu and recipe knowledge

• Ability to make quick decisions

• Ability to multitask

• Assist with catering events as needed

• Other duties and responsibilities as assigned

Safety

• Practices in accordance with established standards of care for the safety of the patient, self, and co-workers.

• Identifies and reports basic safety issues or problems (i.e., spills) and takes action whenever appropriate.

• Identifies and reports errors/potential errors according to policy.

• Uses equipment as trained and according to organizational policy.

• Identifies malfunctioning equipment, removes it from use, and reports according to policy.

• Adheres to all infection control policies.

• Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment).

• 7 years of food service experience with at least two years in a supervisory capacity, preferred

• ServSafe Certification

• Basic computer skills are required to access emails and other online resources.

• Must be a professional, proactive, collaborative, conscientious, and results-oriented individual. Must have an optimistic demeanor, excellent oral and written communication skills, good intuition, and be able to adapt to changing priorities and display good, sound judgment with a sense of humor.

• Superb organizational skills. Must be creative and proactive yet disciplined, discriminating, and able to streamline work volume to maintain bottom-line efforts in the midst of multi-tasking and daily re-prioritizing. Must have the ability to innovate, think strategically and conceptually, manage multiple projects simultaneously, and handle even difficult situations.

• Must be able to lift 50 pounds.

• Must be able to pull 50 pounds.

• Must be able to push 50 pounds.

• Must be able to stand for long periods of time.

• Must be able to walk short distances.

• Frequent bending is involved.

• Must be able to withstand temperature changes when going in and out of the walk-in refrigerator.

Remote Type

Salary Range: