Being in compliance with all record keeping, food safety and risk management requirements are essential ![]() Ensuring to follow the specially prepared Sunrise menus and production sheets to maintain the highest possible quality and consistency Serving the residents in our community and as a key member of the dining services team, you will ensure all special dietary needs are met and prepare texture modified food as directed Monday, Tuesday, Wednesday, & Saturday - 11:30am-7:30pmĭaily pay available among other benefits! We'll fill up your gas tank for your first year of employment! Culinary team members will receive a weekly $50 commute stipend in their paycheck, up to $2,600. Improved benefits starting January 2023Īt Sunrise, our Sous Chef is responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance.Minimum Qualifications for the Sous Chef:Īssociate's degree (AA) or two to three years of related experience and/or training. Incorporates safe work practices in job performance. ![]() Assists in developing ongoing training programs.Įnsures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.Īssists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.Īssists in the management of department members that may include, but is not limited to: Cooks, Stewards. Trains and supervises associates in the proper preparation of menu items and operation of equipment. Processes requisitions for supplies quickly and accurately. Assists in the development of new food concepts.Īssists in the achievement of budgetary objectives for the Food and Beverage Department. Maintains and evaluates existing food concepts. Maintains and implements daily food prep lists.Īssists Executive Chef with the ordering of all food products.Īssigns duties to associates for efficient operation of the kitchen. Maintains and directs a quality sanitation program. Monitors and checks the maintenance of all kitchen equipment daily. Ensures that all recipes are followed and prepared on a consistent basis. Supervises and ensures production of consistently high quality food.Īdheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Oversees and manages food preparation for a specific area of the kitchen. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. James is excited to announce the exceptional career opportunity of Sous Chef.
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