Sous Chef - Full Time

Erickson Living
Ashburn, VA
Jul 11, 2017
Aug 07, 2017
Food Service, Chef
Full Time
DescriptionSUMMARY:Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef s absence, to include, staffing, food production, utility and kitchen sanitation. ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.Maintains the Erickson Living philosophy and Vision statement.Manages daily kitchen production and food Preparation for on-time service of resident meals. Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, temperature control, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control, utilizing production forecast.Supervises proper presentation of all food items and to provide maximum appeal and freshness.Provides supervision for, scheduling, training, and discipline of all culinary, and utility staffs.Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers.Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.Supervises opening and closing of food service operation in the absence of the Chef.Ensures they and all staff work safely, consistently using designated safety equipment (personal protective equipment- PPE).QualificationsQUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Ability to initiate and implement necessary plans to assure proper food service for breakfast, lunch, dinner, catering and special events.Ability to supervise.Employee will be required to work some weekends and holidaysEDUCATION and/or EXPERIENCE:High School Diploma or GED required.Graduate of a certified culinary program or college preferred. Minimum of two years full service cooking experience is required.Minimum of 6 months supervisory and coaching experience is required. SUPERVISORY RESPONSIBILITIES: Prep Cooks, Line, and Lead cooks and Utility staff. LANGUAGE SKILLS:Must be able to read, write, understand and communicate in the English language.LICENSES, CERTIFICATES, REGISTRATIONS:Certificate in food service sanitation (ServSafe) is required within 1 year of employment.PHYSICAL DEMANDS: 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.Ability to stand for long periods of time Walk, stoop, kneel, crouch, or crawlUse hands to finger, handle, or feel; or reach with hands and arms; Complete repetitive tasks such as slicing, dicing, peeling, mixing, cutting, serving,Ability to safely lift and/or move, using designated safety equipment, objects weighing up to 50 pounds Talk, hear, smell, tasteSpecific vision abilities required by this job include close vision, distance vision, and depth perceptionSpeaking, thinking, evaluating, writing, learning new skills and information