Executive Sous Chef

Davita Inc.; New York (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading company in healthcare services seeks a Culinary Supervisor to oversee meal preparation and manage the culinary team. This position entails planning menus, supervising staff, and ensuring food safety adherence. Candidates should possess an Associate's Degree with relevant culinary experience and leadership qualities.

Qualifications

• 4-6 years of relevant experience in culinary roles.
• 0-2 years of leadership or management experience.

Responsibilities

• Supervises culinary team and meal preparation processes.
• Plans menus and manages food production standards.
• Trains and evaluates culinary staff.

Skills

Team Leadership

Menu Planning

Food Safety

Cooking Techniques

Education

Associate's Degree or equivalent experience

Job description

Job Description

Supervises the culinary team in meal preparation. Prepares all food items appropriate for each meal period. Plans the menu and is responsible for food production sheets.

Job Responsibilities

• Promotes culinary department goals by selecting, motivating, and training capable team members.


• Leads the activities of assigned culinary team members by communicating and providing guidance toward achieving department objectives. Supervises, hires, trains, disciplines, and evaluates staff performance. Provides training on cooking techniques, safety, sanitation, operating policies, and procedures. Ensures timely performance appraisals.


• Prioritizes, schedules, assigns, and monitors work to meet menu requirements; develops, selects, and standardizes recipes; establishes presentation techniques and quality standards (taste, temperature, appearance, volume).


• Plans menus in collaboration with dietary staff, considering standards, costs, and recipes; develops recipes and plans menus for patients, cafeteria, and catering.


• Assists management in menu planning; generates and posts daily food production sheets based on estimated consumption.


• Prepares all food items for each meal period, including entrees, sides, desserts, etc.


• Adjusts staff workflow to ensure timely meal output.


• Handles food storage and preparation according to recipes and menus; uses kitchen utensils and equipment safely; guides proper equipment use and sanitary practices.


• Ports food, cooks according to requests, and serves or arranges food on trays.


• Handles leftovers, labels, stores, and discards food per safety guidelines; maintains sanitation and safety standards.


• Informs the Executive Chef of inventory issues and equipment malfunctions; addresses customer questions and complaints; escalates issues as needed.


• Performs other related duties as required. All responsibilities are considered essential under the Americans with Disabilities Act.

Job Qualifications

• Associate's Degree or equivalent experience required.


• 4-6 years of relevant experience and 0-2 years of leadership/management experience required.

*Additional Salary Details

The salary range and hourly rate are estimates of potential compensation, which may be adjusted based on factors like location, experience, education, and internal policies.