Job description

The Sous Chef manages and coordinates food preparation. Assists the Executive Chef in planning and supervising food production for all food locations, catering events, and other functions. Supervises food production team, assists with food production tasks and ensures that quality and cost standards are consistently attained. Assists Production Manager in all areas of the kitchen including food production; purchasing and kitchen sanitation. Assists in ensuring resident, guest and staff satisfaction is achieved within the operating budget.

Qualifications:

• High school diploma or equivalent required
• Three years’ of dining service production required
• Demonstrated technical skills (food production, using standardized recipes sanitary food handling)
• Demonstrated knowledge of kitchen operational procedures and culinary
• Must have demonstrated experience in leading a safe work environment
• Ability to interpret instructions (written and verbal)
• Strong customer service skills
• Capable of working independently or as a team

Responsibilities and Expectations:

• Responsible for the interviewing, hiring, training, supervision and implementation of corrective action for assigned team.
• Annually evaluates job performance of assigned dining services staff.
• Prepares utility staffing schedules within budgetary guidelines, providing adequate staff to assure quality meal service.
• Participates in regular staff meetings with all shifts for purposes of planning, coordinating and implementing policies and procedures regarding quality resident dining service.
• Maintains records, prepares and submits reports as required by PSL policy and governmental agencies.
• Assists with the development and maintenance of dining services policies, procedures and objectives.
• Assists with the creation of daily menu specials.
• Assists with and provides direction to production team on catering, baking and other special functions.
• Maintains a clean and sanitary work area in compliance with established guidelines.
• Enforces dining services department cleaning schedule.
• Actively participates in the dining services Quality Assurance and Performance Improvement (QAPI) Program.
• Assists Dining management team in maintaining safety of kitchen work area.
• Assists Executive Chef with management of food and supply inventory program.

Presbyterian Senior Living is a large not-for-profit organization comprised of a variety of locations, services and levels of care. Our organization is dedicated to our mission to provide compassionate, vibrant and supportive communities and services to promote wholeness of body, mind and spirit.

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