Sous Chef

Covenant Living Communities and Services; Maryville (TN); On-site; USD 42,000 - 70,000; Full time

Job summary

Covenant Living Communities and Services in Maryville, TN is seeking a full-time Chef to oversee daily culinary operations, supervise production of daily specials, and assist on the line during peak service times.

You will collaborate with the Executive Chef on planning, ordering, inventory, and food preparation, and assume full responsibility when the Executive Chef is absent. A strong focus on menu development, cost controls, and sanitation will be essential.

Qualifications

• Experience with menu development and implementing daily/weekly specials.
• Ability to ensure high quality food items are creatively prepared and presented.
• Experience driving cost-effective operation and profitability of food production.
• Maintaining standards for quality, eye appeal, cost, and flavor.
• Familiarity with HACCP, ServSafe, and sanitation procedures.

Responsibilities

• Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties.
• Ensures that high quality food items are creatively prepared and presented.
• Ensures efficient, cost-effective operation and profitability of food production.
• Consistently maintains and checks standards for quality, cost, eye appeal and flavor.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Supports the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Prepares and serves foods for therapeutic diets according to planned menus.
• Assists in serving meals, following member's diet and food preferences using proper portion sizes.
• Participates actively in planning/preparing special occasions and theme meal days.
• Assists in the preparation, portioning, garnishing, presentation, and safe storage of food.
• Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal.
• Acts as liaison between Executive chef and all back of house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides.
• Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels.
• Assist with enforcement of all food safety policies and procedures.

Skills

Menu development

Food prep

Quality control

Sanitation standards

Leadership

Cost management

Job description

We Are Inspired to Serve. Join us! Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times. Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. Assumes full responsibility of all culinary operations in the absence of the Executive Chef.

Essential Responsibilities

• Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties.
• Ensures that high quality food items are creatively prepared and presented.
• Ensures efficient, cost-effective operation and profitability of food production.
• Consistently maintains and checks standards for quality, cost, eye appeal and flavor.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Supports the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Prepares and serves foods for therapeutic diets according to planned menus.
• Assists in serving meals, following member's diet and food preferences using proper portion sizes.
• Participates actively in planning/preparing special occasions and theme meal days.
• Assists in the preparation, portioning, garnishing, presentation, and safe storage of food.
• Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal.
• Acts as liaison between Executive chef and all back of house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides.
• Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels.
• Assist with enforcement of all food safety policies and procedures.
• Ensures compliance with all federal, state, and local regulations and policies and procedures (e.g., HACCP, quality assurance, safety, operations, ServSafe, personnel).
• Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards.
• Understands, complies, and promotes all policies regarding residents’ rights.
• Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents.
• Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating.
• Ensures proper storage of foods and supplies and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks.
• Ensures that kitchen, equipment, and storage facilities are sanitary, neat, and organized.
• Attends in-services as required by corporate, state, and federal mandates.

We Are Inspired to Serve. Join us! Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times. Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. Assumes full responsibility of all culinary operations in the absence of the Executive Chef.

Essential Responsibilities

Food Production, Menu Development, and Delivery

• Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties.
• Ensures that high quality food items are creatively prepared and presented.
• Ensures efficient, cost-effective operation and profitability of food production.
• Consistently maintains and checks standards for quality, cost, eye appeal and flavor.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Supports the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Prepares and serves foods for therapeutic diets according to planned menus.
• Assists in serving meals, following member's diet and food preferences using proper portion sizes.
• Participates actively in planning/preparing special occasions and theme meal days.
• Assists in the preparation, portioning, garnishing, presentation, and safe storage of food.
• Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal.

Mentoring Staff

• Acts as liaison between Executive chef and all back of house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides.
• Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels.
• Assist with enforcement of all food safety policies and procedures.

Kitchen Compliance And Sanitation

• Ensures compliance with all federal, state, and local regulations and policies and procedures (e.g., HACCP, quality assurance, safety, operations, ServSafe, personnel).
• Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards.
• Understands, complies, and promotes all policies regarding residents’ rights.
• Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents.
• Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating.
• Ensures proper storage of foods and supplies and adherence to daily, weekly, and monthly scheduled cleaning and sanitation