Sous Chef

4 weeks ago

Grand Rapids, United States CareOne Full time
Job Description

The Village of Heather Hills is looking for a sous chef The sous chef plays a key role in our kitchen management team, supporting the Dietary Director in overseeing all aspects of food preparation, kitchen operations, and staff management. The sous chef is responsible for maintaining high standards of culinary excellence, ensuring the efficient operation of the kitchen, and contributing to menu development.

Responsibilities:

Kitchen Management:
  • Assist the head chef in supervising all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
  • Ensure compliance with health and safety regulations and sanitation standards at all times.
  • Maintain inventory levels and order supplies as needed.
  • Oversee equipment maintenance and cleanliness.
Food Preparation:
  • Execute recipes accurately and efficiently, ensuring consistency and quality in all dishes.
  • Supervise and participate in food preparation activities, including butchery, cooking, baking, and pastry.
  • Monitor portion control and food waste to maximize profitability.
Menu Development:
  • Collaborate with the Dietary Director in developing new menu items and specials.
  • Contribute creative ideas for menu improvements and seasonal changes.
  • Ensure that menu items are cost-effective and meet quality standards.
Staff Management:
  • Train and mentor kitchen staff, including chefs, cooks, and kitchen assistants.
  • Schedule and supervise kitchen staff during shifts.
  • Foster a positive and collaborative work environment.
Quality Control:
  • Conduct regular inspections of food quality, presentation, and taste.
  • Address any issues or discrepancies promptly and effectively.
  • Implement corrective actions and process improvements as needed.
Customer Service:
  • Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
  • Handle customer inquiries, special requests, and dietary restrictions.
Qualifications:
  • Proven experience as a sous chef or senior chef in a high-volume kitchen environment.
  • ServSafe Certification required.
  • Strong culinary skills and a passion for food and cooking.
  • Excellent leadership and communication skills.
  • Ability to multitask and work efficiently under pressure.
  • Knowledge of food safety regulations and best practices.
  • Culinary degree or equivalent certification (preferred).

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