Sous Chef

Brookside; Farmington Hills (MI); On-site; USD 52,000 - 75,000; Full time

Job summary

The role emphasizes leadership, sanitation, and strong communication, with flexibility in hours and a focus on patient satisfaction and regulatory adherence.

Qualifications

• High School diploma required.
• Bachelor’s degree in culinary arts or related field preferred.
• Minimum 2-5 years’ experience coordinating food service operations.
• Demonstrated ability to lead and guide teams.
• Strong initiative.
• Strong ability to communicate effectively, both verbally and in writing.
• Ability to maintain confidentiality of records and information.
• Skill in the use of operating basic office equipment.

Responsibilities

• Prepare and portions hot and cold menu items according to proper menu and recipe as noted on the production sheet counts.
• Serve Resident meals according to the correct meal service times.
• Coverage for any staff members who call out due to illness.
• Ensure all correct food and equipment temperatures are being recorded by meal.
• Daily resident and facility employee interaction to assure residents are satisfied and being provided correctly.
• Maintain highest standard of sanitation as required by the state Department of Health regulations.
• Practice clean, safe work environment.
• Willing to work flexible work hours.
• Track inventory and communicate to the Dietary Manager any low supplies or place orders for needed items.
• Label, wrap and date all unused food items in the correct areas.
• Must be able to lift up to 50lbs.
• Support and follow Company and facility Policies and Procedures.
• In absence of the Dietary Manager, oversee staff and operations as needed.

Skills

Team leadership

Communication skills

Confidentiality

Office equipment

Food service operations coordination

Education

Bachelor’s degree in culinary arts or related field

High School diploma

Minimum 2-5 years’ experience coordinating food service operations

Job description

Sous Chef Position Summary: ( Healthcare Facility)

The Sous Chef performs designated work and cleaning routines for Dietary Department to include preparing meals correctly and timely, supervising employee staff and is accountable to work with and under the Dietary Manager. In the absence of the Dietary Manager, the Sous Chef is accountable for overseeing and supporting the staff.

Key Accountabilities:

• Actively support and apply all company and facility policies and procedures

• Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved.

• Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:

• Hire, Train and Supervise all staff.

• Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry.

• Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients

• Educate Food Service Personnel in P&L process (where applicable) and review month-end results for each facility with its Food Service Director.

• Ensure all human resources and safety practices and policies are intact and adhered to.

• Hold Food Service Personnel accountable for behavior and performance, following Corrective Action guidelines when necessary.

• Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.

• Communicate with and assist in developing goals and objectives with Food Service Director. Meet with Food Service Director on an individual basis to assess goals and areas of opportunity.

• Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.

• Ensure companies systems are followed and in compliance daily

• Responsibleforthefollowingdailyactivities but not limited to as follows:
• Preparingandportionshotandcoldmenuitemsaccordingtopropermenu and recipeas noted on theproductionsheetcounts.
• ServingResidentmealsaccordingtothecorrectmealservicetimes.
• Coverageforanystaffmemberswhocalloutduetoillness.
• Assureallcorrectfoodandequipmenttemperaturesarebeingrecordedbymeal.
• Dailyresidentand facility employee interactiontoassureresidentsaresatisfied and being provided correctly.
• MaintainhigheststandardofsanitationasrequiredbythestateDepartmentofHealthregulations.
• Practiceclean, safeworkenvironment.
• Willing to work flexible work hours.
• Track inventory and communicate to the Dietary Manager and low supplies or place orders for needed items.
• Label, wrap and date all unused food items in the correct areas.
• Must be able to lift up to 50lbs
• Support and follow Company and facility Policies and Procedures.
• Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to
• Assure staff is clocking in on time as per their schedule.
• Abilitytoread,understandandfollowrecipes,productionsheetscounts,dietorders,trayticketsandallemployeeworkresponsibilitiesandflows.
• MustbeServeSafeCertifiedorabletoearnwithinthefirst90daysofstarting.

Minimum Requirements:

• High School diploma required.

• Bachelor’s degree in culinary arts or related field preferred.

• Minimum 2-5 years’ experience coordinating food service operations.

• Demonstrated ability to lead and guide teams.

• Strong initiative.

• Strong ability to communicate effectively, both verbally and in writing.

• Ability to maintain confidentiality of records and information.

• Skill in the use of operating basic office equipment.