Sous Chef

Community Name :

Trinity Community at Beavercreek The Sous Chef is responsible for planning and directing food preparation in a kitchen for normal operation, special events and catering including overseeing menu development and the preparation of all meals according to policy and procedures, while effectively managing food inventory within budget requirements.

Essential Functions Statement(s)

• Creates and maintains a pleasant and inviting dining experience
• Uses creativity and innovation in performing culinary duties
• Assists with menu development by consulting with residents and dieticians, and submits menus to the dietician for review and approval
• Aids in planning, developing and communicating / posting menus
• Prepares and oversees the preparation of food so that it is ready for service at a specified time.
• Monitor and enforce temperature recording by staff.
• Recommends substitution if necessary and communicates any changes to the menu items
• Ensures consistent quality in regards to food / beverages in taste, plating and presentation
• Develops and follows recipes for inventory control
• Completes inventory responsibilities at least monthly
• Reviews deliveries to account for all ordered items and to ensure offered items are present
• Oversees the food preparation for special events
• Assists with budget development and monitoring the department P / L's, especially in areas of staffing and raw food
• Ensures consistent quality standards are met related to sanitation and safety, (UCH standards, ODH Standards, OSHA Standards, etc.)
• Assists with SDS updating and training
• Ensures proper equipment operation / maintenance
• Reviews and submits invoices to Accounts Payable and operates within the established budget
• Assists in hiring decisions of cooks and dining services assistants, and assists with terminations as necessary
• Supervises assigned cooks and dining services assistants
• Assists with orientation and training of staff in department
• Monitors the performance of all assigned staff and completes corrective action and / or counseling, if necessary
• Completes regular performance appraisals as assigned / delegated
• Completes and conducts safety training and ensures department safety practices
• Serves on the dining committee and other committees as required
• Performs all other duties as assigned or directed
• Operates a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers; Bakes, roasts, broils and steams food items to prepare for consumption
• Washes, peels, cuts and shreds vegetables and fruits to prepare for use
• Meets meal schedulers; Serves meals according to portion control; Slices portions of meat for individual servings; Adds gravies, sauces, and garnishes as required; Checks meal trays for accuracy before they leave the kitchen area
• Maintains Dining Services department according to established rules and regulations; Directs and assists in performing daily and scheduled cleaning duties
• Stores food in designated areas, utilizing knowledge of temperature requirements, food spoilage and food sanitation
• Staffs the department with capable people; Plans the work for employees with due regard for performance and skills
• Ensures employees are adequately oriented and trained to perform their duties; Assists and encourages employees in developing their skills and self-confidence and in understanding where and how their role impacts the community and corporation
• Oversees special catering events

Competency Statement(s)

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.