Executive Sous Chef / Sous Chef - Full Time

Job Description

Job Description

A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today!

THE DIFFERENCE IS OUR PEOPLE. Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders.

• We’ve achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW.
• CAREER DEVELOPMENT. We reward our associates’ outstanding work and assist with career development to help fulfill their dreams!
• Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another’s God-given gifts through service.
• Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, associate referral program, and more. As well as on-demand pay in between paychecks!

PICTURE YOURSELF…

Watercrest Buena Vista is looking for a Sous Chef to join their team! The Sous Chef is a specialized train chef in the areas of fine dining/hospitality, delicious meal offerings, exceptional leadership. As the Sous Chef you will lead your associates, residents, family members, and visitors through a Watercrest culinary experience – enlivening the senses! Join our team today!

ESSENTIAL JOB FUNCTIONS:

• Servant Leadership directs all aspects of decision making
• Hands-on cooking a variety of shifts
• Manages food costs, up holds menu standards and controls inventory
• Schedules back of the house and front of the house
• Sous Chef manage cooks, utility, dining room supervisor and servers
• Purchases food and supplies for the kitchen ensuring the adequate preparations are made for every meal and special event
• Sous Chef manage daily staff duties and cleaning via job cards (daily duties list)
• Ensures the Culinary department is safe and sanitary and meets regulatory codes and laws requirements
• Ensure that all food supplies and other goods are properly stored, labeled, dated, and accounted for
• Reviews and follows weekly menus and recipes and ensures proper food supply
• Reviews special diets to ensure that all residents are served correctly
• Serves food with attention to portion control while maintaining standard caloric controls
• Ensures the kitchen is cleaned daily and scheduled cleaning functions are performed
• Ensures that all Culinary services are presented in an attractive, gracious and timely manner
• Plans special meal services at least monthly for the residents that include live demonstrations by the chef to include specialty food preparations, themed dinner parties, carving stations, etc.
• Ensures the proper use of equipment and supplies and upholds cleaning and safety standards
• Review direct report associate time punches for accuracy
• Process bi-weekly payroll for department staff members
• Participate in the recruitment and selection of staff personnel

CORE COMPETENCIES:

• Servant Leadership
• Ability to inspire trust
• Coach Potential
• Credibility

KNOWLEDGE, SKILLS, AND ABILITIES:

• Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts
• Able to manage revenue and expense budget
• Able to make independent decisions
• Must be able to communicate in a warm, friendly and caring manner
• Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA)
• Must be able to follow recipes and menus
• Must possess a passion to work with and around senior citizens
• Knowledge of customer service principles and practices
• Must be able to teach cooking procedures to cooks

EDUCATION REQUIREMENTS:

• High School Graduate or equivalent
• SERV Safe Certification

EXPERIENCE REQUIREMENTS:

• Two (2) years as a cook in a large-scale cooking operation, preferably in a supervisory capacity.
• Strong leadership skills with a minimum of two (2) years’ experience in supervising and management.

PHYSICAL REQUIREMENTS:

The following physical demands are representative of those that must be met to successfully perform the essential functions of this position:

• Able to stand or walk 75% of the day
• Able to concentrate with frequent interruptions
• Able to work under stress and in emergency situations
• Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping
• Able to talk and hear effectively in order to convey instructions and information to residents and team members
• Occasionally lift/carry up to 50 pounds