Executive Chef

6 days ago


Rochester, New York, United States EPISCOPAL CHURCH HOME Full time
Job Summary

The Sous Chef is a key member of the culinary team at Episcopal Church Home, responsible for producing high-quality menu items on a daily basis. This role requires a strong ability to perform all food service production activities and may involve functioning as a cook, cold prep, or staff member.

Key Responsibilities
  • Prepare a variety of entrees, starches, and vegetables using classical methods and following standardized recipes.
  • Prepare salads, pastries, and desserts as trained.
  • Prepare sauces, soups, and stocks as trained.
  • Assemble food for dinner, clean up the kitchen, store foods, and clean up any dishes or utensils.
  • Complete event requisition sheets for functions as needed or assigned.
  • Maintain an acceptable level of customer satisfaction.
  • May attend resident association/food committee meetings for feedback.
  • Attend all chef/production meetings to address problems, concerns, or plans.
  • Prepare all food items in accordance with accepted industry practices, facility NYSDOH and Monroe County Health Department codes.
  • Act as the supervisor in the absence of the Kitchen Manager.
  • Direct and supervise food service staff as needed in resident meal service and food preparation.
  • Enforce departmental policies and procedures.
  • Attend staff training meetings in safety-related programs and practices.
  • Adhere to departmental standards of dress.
Requirements
  • Ability to work independently and with a group.
  • Ability to follow specific instructions.
  • Ability to perform basic math calculations.
  • Ability to communicate effectively, both orally and in writing.
  • Ability to follow recipes.
  • Ability to prepare and cook entrees.
  • Ability to safely operate all job-related food service equipment.
  • Demonstrate knowledge of proper food handling and infection control.
  • Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors, and the general public.
Qualifications
  • Must possess a high school diploma or equivalent with reading comprehension and writing ability at a 12th grade level or higher.
  • Minimum of five years of cooking experience in institutional, hotel, or upscale dining required.
  • Minimum of three years' management experience in food services or related fields.
Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Performing duties of this job requires prolonged standing and routine walking in and around the kitchen and dining area. Must be able to occasionally lift loads of 30 pounds and routinely lift 25 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus.

Working Conditions

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.



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