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Culinary Services
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3411 Summit Vista

SUMMARY: Responsible for ensuring the efficiency and quality of food purchasing, receiving, storage as directed. Responsible for the efficiency of food preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of production on a shift to shift basis.  Assist with recipe development and recipe compliance. Maintains a positive, courteous work environment for staff and residents.  The Sous Chef is responsible for the proper preparation of the planned menu in the absence of the Executive Chef and assists in the supervision of all kitchen employees.

 

ESSENTIAL JOB FUNCTIONS: include the following. Other duties may be assigned.

1.               Schedules daily kitchen production and food prep for on-time service for resident meals.

2.               Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control using the production sheets.

3.               Has knowledge of and ensures HACCP procedures and practices are followed.

4.               Ensures proper presentation of all food items and to provide maximum appeal and freshness.

5.               Assists with the supervision, scheduling, training, and discipline with all culinary staff, and utility staff.

6.               Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers.

7.               Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.

8.               Supervises opening and closing of food service operation in the absence of the Executive Chef..

9.               Assists in ongoing in-service education programs for employees.  Assists in the leadership of regular meetings with kitchen staff.

10.            Performs any duties as required.

 


QUALIFICATIONS:

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.

 

EDUCATION and/or EXPERIENCE:

Minimum of five years high volume cooking experience. Supervisory experience desirable. College preferred.  High School Diploma or GED required. 

 

LICENSES, CERTIFICATES, REGISTRATIONS:

Managers, supervisors, and employees who serve alcohol must take and pass an alcohol server training seminar every three years and must complete the training within 30 days of commencing employment

ServSafe Certification required within 30 days of commencing employment

 


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