Junior Sous Chef

I. Position Summary: Supervises the culinary team in the performance of their assigned tasks as directed by the Executive Chef and Executive Sous Chef.

Responsibilities

• 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, RSU Pantry, 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.
• 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.
• Recognize problems independently and work toward improving systems and procedures.
• Employee-focused through engagement, hands-on support, and training.
• Motivate staff while promoting the 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 safe and efficient quality care.
• III.
• Works directly with the Executive Chef and the Executive Sous Chef on menu development and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead costs.
• Notes 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, Nutritional Assistants, Culinary Associates, Stewards, and Dietary interns with practices of the kitchen 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 the 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 sanitation, ServSafe, and safety requirements
• Ensures corporate and OSHA safety standards are followed
• Maintains professional appearance at all times, clean and well-groomed in accordance with company standards

Participation in industry-related meetings and organizations

• Prep Lists / Production Sheets - coordinate assignments to culinary personnel.
• Monitoring Temperature Taking/Logs Ensure recipe adherence, noting suggested adjustments.
• Support oversight of DPH sanitation regulations in the kitchen, RSU pantry, and households.
• Manage leftovers/storage/usage and cooler organization (walk-ins and reach-ins in hot and cold production areas.
• Oversee filling of food orders for the kitchen, RSU pantry, and households. .Communicate with Nutrition Lead on any daily adjustments.
• Communicate daily with the Executive Sous Chef & Executive Chef on any issues in the kitchen.
• Ensure daily production is being followed accurately according to the prep list and RSU tally guides.
• Support Onboarding and Training new employees with guidance from the Executive Sous Chef & Executive Chef.
• Participate in the development and presentation of material for weekly staff huddles.
• Participate in Weekly internal DPH audits alongside operations supervisors.
• Follow up on any open items from internal audits.
• Communicate with Executive Sous Chef & Executive Chef on any equipment work order/repair/ordering needs.
• Coordinate with Nutritional Assistance, Culinary Associates, and Dietary interns on plate presentation and meal overviews.
• Supervise the production, preparation, and presentation of all foods as assigned by the Executive Chef or Executive Sous Chef to ensure that a quality, consistent product is produced which conforms to company standards.
• Other duties and responsibilities as assigned Professionalism Follows all policies and procedures set forth by the organization and outlined in HRC’s policy manuals.
• Maintains confidentiality of patient and household information.
• Meets all requirements as outlined by regulatory and licensure standards.
• Skills/Documentation Maintains documentation in accordance with professional standards and guidelines.
• Quality Improvement Communicates issues/concerns to leadership that may require quality monitoring.
• Offers suggestions and solutions that may improve systems and care.
• Keeps updated on performance improvement projects.
• 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 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).

Requirements

• Exercise initiative, seeking additional tasks and projects from the supervisor.
• Uses the computer as trained to access emails and other online resources.
• IV Qualifications 7 years of food service experience with at least two years in a supervisory capacity, preferred ServSafe Certification Basic computer skills required to access emails and other online resources.
• Must be a professional, proactive, collaborative, conscientious, and results-oriented individual.
• Must have an optimistic and positive 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 in order 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.

Schedule

M, T, W, S, S 10 am-7 pm Remote Type: On-site Salary Range: $23.68 - $33.16