Sous Chef

7 days ago

Canton, United States Seniorlivinghiring Full time

** Sous Chef**

** The Landings at Canton Hills**

** Canton, GA**

**Nature and scope**

The Sous Chef is accountable for assisting the Executive Chef in managing Dietary staff and all food service operations of the community. In addition to the Executive Chef, the Sous Chef ensures that the kitchen produces meals and services within the required time while doing it at the standards required and for the satisfaction of the residents, family members, and staff.

The Sous Chef will assist the Executive Chef in appropriations for serving sizes, menu plans, as well as keeping an active role in employee development in relation to filling job requirements or vacancies.

**Requirements**

* Associates degree or High school diploma or general education degree (GED) acceptable; or minimum of 2 3 years related experience and/or training; or equivalent combination of education and experience.

* Food Hygiene Certification.

* Knowledge of food preparation and existing health and safety standards.

* In-depth knowledge in the development of cooking techniques.

* Stock taking and recruitment experience.

* Must have a high level of ability to communicate effectively.

* Must demonstrate the ability to work responsibly as a team member as well as an individual.

* Must be honest, fair, dependable, respect confidentiality and the rights and privacy of others.

* Practice and promote Affinity Policies and Procedures, Mission Statement, Core Values and Founding Principles.

* Ability to represent the Community in a positive and professional manner.

* Dietary Manager Certification required or must be willing to attain within 6 months of hire.

* Must possess strong mathematical and organizational skills as well as be detail oriented.

* Ability to manage multiple priorities simultaneously.

* Must pass criminal background check.

* Must meet all health requirements.

* Must be able to perform the duties and responsibilities (Essential Job Functions) with or without reasonable accommodation.

**Essential functions**

* Provides direction for daily operations of all food production.

* Assist to maintain and monitors food quality standards in all areas of food production and processes as well as supplier quality control.

* Assist with purchasing and replenishing food stock items from accredited suppliers.

* Assist to ensure quality control and health and hygiene standards are followed at all times.

* Assist to ensure wastages are kept to a minimum.

* Assist in the development to the management phases of the menu.

* Assist to ensure compliance between strict dietary guidelines provided by physicians or dieticians are followed specifically and meals that meet those specific guidelines unique to the diet of each resident are provided consistently.

* Assists Executive Chef with Dietary staff conduct and discipline.

* Assists to ensure the preparation of work areas are done properly and ready for operation for the next business day or shift.

* Participates in staff meetings and discussions as needed.

* Lends aid in needs identification for training, the improvement and maintenance of food production processes in relation to work safety, health, and quality.

* Conducts briefing for the staff at the start of each operational business day in the absence of the Executive Chef.

* Assists to monitor daily labor hours in relevance to the set budget allocation.

* Assists to ensure timesheets are completed by staff daily and submitted to payroll on time.

* Involved in recruiting kitchen staff or personnel as well as providing immediate feedback and coaching to staff as appropriate and providing annual performance as required.

* Assists with the development of job descriptions for kitchen staff as needed.

* Promotes a working environment for the development of the staff and a strong sense of teamwork.

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