Sous Chef

StoryPoint; Birmingham; On-site; GBP 28,000 - 35,000; Full time

Job summary

A leading care management provider in Birmingham is seeking a Sous Chef to assist the Executive Chef with culinary operations, engaging in tasks from menu planning to direct supervision of kitchen staff. The ideal candidate should have culinary leadership qualities, a strong understanding of food quality, and effective time management skills. This role is pivotal in achieving high resident satisfaction through exemplary food quality and service.

Qualifications

• Working towards Sous Chef Certification or comparable work experience.
• Must demonstrate proven leadership abilities, strong organization, and time management skills.

Responsibilities

• Assist Executive Chef in hiring, coaching, and performance management for culinary operations.
• Directly supervises all culinary staff.
• Assist Executive Chef in managing and training culinary and dining personnel.
• Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing.
• Responsible for quality of food served by tasting items and plate presentation.
• Assists with menu planning and development and ordering of food supplies.
• Prepare and cook meals to order.
• Responsible for managing the culinary department in absence of the Executive Chef.
• Assist Cooks as needed.
• When necessary, steps in to assist during emergencies or rush periods.
• Achieve 100% resident satisfaction through plate presentation and taste.
• Circulate all dining rooms during meal times daily for resident feedback.
• Supports the mission, values, and vision of Senior Village Management.

Job description

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Required Experience

• Working towards Sous Chef Certification or comparable work experience
• Must demonstrate proven leadership abilities, strong organization, and time management skills

Primary Responsibilities

• Assist Executive Chef in hiring, coaching, and performance management for culinary operations
• Directly supervises all culinary staff
• Assist Executive Chef in managing and training culinary and dining personnel
• Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing
• Responsible for quality of food served by tasting items and plate presentation
• Assists with menu planning and development and ordering of food supplies
• Prepare and cook meals to order
• Responsible for managing the culinary department in absence of the Executive Chef
• Assist Cooks as needed
• When necessary, steps in to assist during emergencies or rush periods
• Achieve 100% resident satisfaction through plate presentation and taste
• Circulate all dining rooms during meal times daily for resident feedback
• Supports the mission, values, and vision of Senior Village Management

Equal Opportunity Employer

Equal Opportunity Employer.