Executive Sous Chef

7 days ago

Madison, Wisconsin, United States Oakwood Village Univ Woods Homes, Inc. Full time
Job Title: Sous Chef

We are seeking a highly skilled and experienced Sous Chef to join our team at Oakwood Village Univ Woods Homes, Inc. as a key member of our culinary team.

Job Summary:

The Sous Chef will be responsible for overseeing the daily operations of the kitchen, including food preparation, cooking, and presentation. This individual will work closely with the Executive Chef to ensure that all menu items are prepared to the highest standards of quality and presentation.

Key Responsibilities:
  • Supervise and train kitchen staff to maintain high standards of food quality, production, and service.
  • Oversee the preparation of hot and cold food for daily select menus, including special diets such as puree, dysphagia mechanical, dysphagia advanced, low sodium, food allergies, calories control, and diabetic diets.
  • Responsible for overseeing the preparation of hot and cold food made to order for all dining rooms, catered events, and room service meals in a timely manner.
  • Ensure food quality, proper temperatures, and special diets are accurate, and any discrepancies are corrected immediately after the meal is served to the guest.
  • Responsible for maintaining a daily production form that includes all food items produced during each meal period, all catered food served, and all leftover food, in accordance with departmental procedures.
  • Responsible for overseeing and making sure the Cooks are recording temperatures of food items after and during each meal period and correcting temperatures if inadequate in accordance with state, county, and departmental standards.
  • Responsible for overseeing the recording of temperatures of walk-ins, reach in coolers, and freezers at the beginning and ending of the shift according to state, county, and departmental standards.
  • Responsible for overseeing the proper rotation of food items in the refrigerated walk-ins, reach in coolers, freezers, and dry storage areas as well as proper labeling and covering of all food items in accordance with state, county, and departmental standards.
  • Responsible for overseeing the proper thawing and cooling procedures of all food products according to state, county, and departmental standards.
  • Assist with monthly planning and conducting in-service training for kitchen employees.
  • Responsible for proper upkeep and maintenance of all kitchen equipment, ensuring that all problems are reported to the Executive Chef immediately and the proper measures are taken to repair equipment in a timely manner.
  • Responsible for covering other stations due to employee sickness, vacations, and terminations if no cook is available.
  • Responsible for working with the Dining Services Manager and Dining Room Coordinators to create and maintain good communication and teamwork with the front of the house and back of the house.
  • Responsible for assisting the Executive Chef with monitoring, controlling, and computing time and attendance and maintaining proper documentation.
  • Attend and participate in staff and departmental supervisor meetings.
  • Responsible for overseeing and maintaining a clean, organized, and sanitary kitchen, including all refrigerated and dry storage areas, and maintaining accurate reporting of all sanitizing and all sanitizer and antimicrobial logs according to state, county, and departmental standards.
  • Employee must be able to work well under pressure, meeting multiple deadlines, and demonstrate cooperative behavior with staff, colleagues, and supervisors.
  • Conduct employee 30/60 day stay interviews and annual reviews, providing feedback and coaching to employees to help them achieve their goals.
  • Assist with checking in and putting away any incoming food supply orders promptly and in accordance with state, county, and departmental standards, responsible for all purchasing with the assistance of the Porter, and making sure proper levels of product are on hand, and proper levels and rotation of emergency supplies are maintained according to state, county, and departmental standards.
  • Participate in Facility Emergency Plan training and fire drills, and if an emergency or disaster occurs, immediately assume the pre-assigned emergency duties.
  • Responsible for the development of new menu items and recipes for skilled nursing and Assisted Living and updating the menu program.
  • Perform other duties or responsibilities as assigned by the Executive Chef or the Director of Dining Services.
Requirements:
  • Minimum of two years formal culinary training program with degree or equivalent experience.
  • Minimum of two years supervisory experience in a professional food service operation.
  • Food service background in large production food preparation, hospital, or healthcare facility.
  • Knowledge of State and county regulations and kitchen sanitation procedures. ServSafe certified or the ability to obtain certification within six months of employment.
  • Dietary experience desired, but not required.
  • Must be able to demonstrate good communication skills, both written and verbal.
  • Must be organized, flexible, and work well under pressure.
  • Knowledge of the safe use of knives, all commercial kitchen equipment, commercial dish machines, cleaning/sanitizing equipment, rolling carts.

We offer a competitive salary and benefits package to the successful candidate. If you are a motivated and experienced Sous Chef looking for a new challenge, please submit your application.

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