Sous Chef

Wilmington Management; Kettering (OH); On-site; USD 85,000 - 120,000; Full time

Job summary

Wilmington Management is seeking an experienced Food and Beverage Director to lead the Culinary Department in the absence of the Executive Chef. This role directs all food preparation, presentation, and menu execution for residents and guests in a licensed facility.

You will ensure sanitation and safety compliance, supervise kitchen staff, forecast production, manage inventories and budgets, enforce standardized recipes, and maintain access control and equipment maintenance.

Qualifications

• Completed accredited culinary education.
• Serve Safe Certification Level II.
• Knowledge of sanitation and safety laws and proper procedures.

Responsibilities

• Directs the operation of the Food and Beverage Culinary Department in the absence of the Executive Chef.
• Directs all food preparation with attention to appearance, attractiveness and freshness.
• Ensures compliance with sanitation and safety laws, regulations, and procedures.
• Supervises culinary staff.
• Forecasts food production needs and prepares product sheets.
• Orders food and supplies and rectifies discrepancies.
• Directs daily and scheduled cleaning of the department.
• Implements standardized recipes and menus including special diets.
• Maintains records of items leaving the department and adheres to budget constraints.
• Controls kitchen access and reports equipment maintenance issues.

Skills

Staff supervision

Sanitation & safety regs.

Menu planning

Budget management

Inventory management

Food safety

Communication

Leadership

Nutrition knowledge

Regulatory compliance

Education

Accredited culinary program

Serve Safe Certification Level II

Job description

JOB SUMMARY:In the absence of the Executive Chef, directs the operation of the Food and Beverage Culinary Department.MAJOR JOB RESPONSIBILITIES:Prepares and directs the preparation of all food considering appearance, attractiveness and freshness.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.Supervises culinary staff.Forecasts food production needs and prepares food product sheets.Orders food and supplies, if necessary, for the daily operation of the department. Rectifies order discrepancies.Directs daily and scheduled cleaning of the department.Institutes standardized recipes in the preparation of food. Utilizes therapeutic menus and standardized recipes for special diets.Participates in maintaining standards of food production and service, safety and security.Maintains an accurate record of foods or other items leaving the department.Maintains compliance with departmental budget parameters.Ensures that access to the kitchen is limited to authorized persons only.Maintains compliance with laws and regulations pertaining to Assisted LivingAssures appropriate maintenance of equipment and reports malfunctions promptly to the Executive Chef and Maintenance Manager.Other responsibilities as requested or assigned.MINIMUM QUALIFICATIONS PREFERRED:Education and ExperienceCompletion of accredited culinary education.Licenses and CertificationsServe Safe Certification Level IIKnowledge, Skills and AbilitiesKnowledge 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.