Sous Chef

10 Wilmington Place, Inc.; Dayton (OH); On-site; USD 42,000 - 66,000; Full time

Job summary

10 Wilmington Place, Inc. in Dayton, OH is seeking a Sous Chef to assume leadership in the absence of the Executive Chef.

This full-time role guides the Food and Beverage Culinary Department, ensuring high standards of presentation, freshness, and resident satisfaction. You will supervise staff, manage sanitation and safety, forecast production, order supplies, and maintain records while adhering to budgets and regulations.

Qualifications

• Completion of accredited culinary education.
• Serve Safe Certification Level II.

Responsibilities

• Directs operation of the Food and Beverage Culinary Department in the Executive Chef's absence.
• Directs preparation of all foods with focus on appearance, attractiveness, and freshness.
• Supervises culinary staff and maintains safety and sanitation standards.
• Forecasts production needs and prepares production sheets.
• Orders food and supplies, if necessary, for the daily operation and rectifies discrepancies.
• Maintains compliance with departmental budget parameters and equipment upkeep.

Skills

Staff supervision

Sanitation knowledge

Inventory management

Menu planning

Budget adherence

Communication skills

Education

Culinary education

Serve Safe Certification Level II

Job description

Sous Chef# Sous ChefLegal Address - Dayton, OH 45420## OverviewPosition TypeFull TimeJob ShiftDayCategoryRestaurant - Food Service## Description**JOB SUMMARY:**In the absence of the Executive Chef, directs the operation of the Food and Beverage Culinary Department.**MAJOR JOB RESPONSIBILITIES:**1. Prepares and directs the preparation of all food considering appearance, attractiveness and freshness.2. Assures compliance with all applicable sanitation and safety laws, regulations and procedures pertaining to the storage, preparation, and serving of foods; utensils, dishware and table service.3. Supervises culinary staff.4. Forecasts food production needs and prepares food product sheets.5. Orders food and supplies, if necessary, for the daily operation of the department. Rectifies order discrepancies.6. Directs daily and scheduled cleaning of the department.7. Institutes standardized recipes in the preparation of food. Utilizes therapeutic menus and standardized recipes for special diets.8. Participates in maintaining standards of food production and service, safety and security.9. Maintains an accurate record of foods or other items leaving the department.10. Maintains compliance with departmental budget parameters.11. Ensures that access to the kitchen is limited to authorized persons only.12. Maintains compliance with laws and regulations pertaining to Assisted Living13. Assures appropriate maintenance of equipment and reports malfunctions promptly to the Executive Chef and Maintenance Manager.14. Other responsibilities as requested or assigned.## Qualifications**MINIMUM QUALIFICATIONS PREFERRED:**# Education and ExperienceCompletion of accredited culinary education.# Licenses and CertificationsServe Safe Certification Level II# Knowledge, Skills and Abilities* Knowledge of the general function of Food and Beverage operations, and the ability to direct the department with efficiency, economy and professionalism.* Knowledge of sanitation and safety laws, regulations and procedures, and the ability to apply these appropriately in order to maintain the department at a level of excellence.* Knowledge of appropriate methods of staff supervision, and the ability to supervise staff with professionalism.* Knowledge of efficient and economical methods of ordering foods and supplies, and the ability to prepare and maintain inventories and reports of use of foods and other supplies.* Knowledge of general nutrition and special diets, and the ability to prepare menus and institute standardized recipes.* Knowledge of resident rights and the ability to respond to each resident with empathy and respect.* Knowledge of policies, procedures, philosophies, rules and regulations governing the delivery of services to consumers.* Ability to communicate clearly, and effectively, both orally and in writing.* Ability to follow oral and written instructions. Ability to delegate responsibilities to staff in order to attain objectives and maintain successful operation of the department.* Ability to establish and maintain effective working relationships with coworkers, other departments and consumers.* Ability to deal courteously and diplomatically with consumers.