Sous Chef - The Carrington at Lincolnwood

 

• Prepares and cooks meals for residents under the direction of Executive Chef & Food Service Director.  Responsible for providing high quality dining service that takes into account resident preferences and special dietary requirements in compliance with applicable food and sanitation regulations.  Assists Executive Chef in all phases of kitchen management. 

• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.

• Maintains a professional appearance, manner, and approach while on duty

• Works in a manner that promotes a safe and sanitary environment for staff, residents and visitors; makes efforts to reduce safety hazards, accidents, and injuries.

• Makes an active contribution towards improving community relations, increasing public regard and overall awareness of the independent living and/or assisted living Community.

• Maintains appropriate levels of confidentiality.

• Ensures the provision of high-quality services and service delivery to residents.

• Reports resident and employee incidents to Executive Chef and Food Service Director, identifies and reports safety hazards and assists in instituting corrective action in a timely manner. 

• Shares in the responsibility for maintaining an environment that is conducive to the safety, physical and emotional well- being of residents, prospects and personnel.

• Participates in departmental and Community meetings and projects as directed by supervisor.

• Supports and participates in the resident-centered activity program as directed by supervisor.

• Helps supervise and assists staff in the production of all menu items, including using recipes and production records, using high quality ingredients, operating kitchen equipment, portioning and garnishing.

• Conducts quality assurance tests for all menu items as directed by Food Service Director.

• Supervises safe food handling procedures for cooking staff with special emphasis on critical control.

• Monitors the labeling and proper storage of all foods.

• Cooks all foods in quantities according to menu and number of persons being served.

• Assists in planning, review and revision of menus and menu cycles.  Assists in developing and maintaining recipes that adhere to food costs and quality standards. 

• Assists in adherence to staffing goals.

• Orders supplies and keeps records and accounts as directed by Executive Chef and Food Service Director.

• Helps maintain preventative maintenance program for kitchen equipment.

• Immediately reports to maintenance any malfunction in equipment or physical plant.

• Assists in reviewing and controlling food, labor, and supply costs.

• Controls overproduction, waste, and theft of all products.

• Maintains accurate daily production records