Sous Chef

Futures Recovery Healthcare; Tequesta (FL); Sur place; USD 42 000 - 60 000; Plein temps

Résumé du poste

Futures Recovery Healthcare in Tequesta, FL is seeking a Sous-Chef to prepare nutritious meals for residents, families, guests, and visitors. Reporting to the Executive Chef, you will manage kitchen dynamics, assist with prep workflow, and ensure food quality and safety.

The role requires a High School Diploma or GED and at least 2 years of related cooking experience in a long-term care environment; preferred certifications include Food Service Sanitation, ServSafe, and Florida State Food

Qualifications

• High School Diploma or GED required.
• Minimum of 2 years related cooking experience in long-term care environment preferred.
• Food Safety/Sanitation certification preferred.
• Florida State Food Handlers certification as applicable.
• Must be able to use basic office equipment and Microsoft Office.

Responsabilités

• Assist the Executive Chef with prep workflow, scheduling, and ordering.
• Prepare high-quality food according to standardized recipes.
• Communicate with clients about meal selections and address concerns.
• Work as part of a team and support the Food Services Manager.
• Ensure proper storage, labeling, dating, and sanitation of items.
• Maintain kitchen cleanliness and safety, assist with cleaning duties.
• Place orders, process invoices, and reconcile receipts as assigned.
• Follow production sheets and diet plans with accurate weighing and portioning.
• Deliver hot meals and provide kitchen backup during meals.
• Assist with menu planning and recipe standardization.

Connaissances

Customer focus

Teamwork

Ethical conduct

Flexibility

Stress management

Computer skills

Microsoft Office

Formation

High School Diploma or GED

Florida State Food Handlers Certification (as applicable)

Description du poste

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Tequesta, FL, US

3 days ago Requisition ID: 2017

Job Summary:Reporting to the Executive Chef,the Sous-Chef will prepare nutritious meals and fine cuisine for residents, families, guests, and visitors.

Requirements & Minimum Qualifications

Education

High School Diploma or GED

Experience

Minimum of 2 years related experience with cooking in a long-term care environment preferred.

Licenses/Certifications

Food Service Sanitation and/or ServSafe Certification Preferred.

Florida State Food Handlers Certification as applicable.

Skills/Knowledge

Must possess the following skills: customer/client focus, teamwork orientation, ethical conduct, flexibility, stress management /composure, personal effectiveness/credibility, technical capacity and initiative. Must also have basic knowledge in computers and using basic office equipment as well as Microsoft office

Job duties & competencies

• Under the Executive chef's supervision, the sous-chef manages the kitchen dynamics including prep-workflow, scheduling, ordering, receiving...
• Prepare high quality food according to standardization of recipes including creating new ways to present food attractively and nutritiously.
• Effectively communicate with clients regarding their meal selections, and provide resolutions to concerns if any.
• Be teamwork oriented and assist with kitchen tasks under the directives of the Food Services Manager.
• Utilize proper storage procedures, e.g., similar items together, labels facing front, dating when necessary.
• work area clean and sanitizes work surfaces; mops floors according to procedure, takes out the trash as necessary and performs other assigned cleaning duties.
• Place orders, process invoices, and reconcile receipt in procurement platform as assign by supervisor.
• Maintain appropriate kitchen attire and presentation at all times.
• Make sure all plates and cooking utensils are clean and safe to use.
• Follow kitchen and/or production sheets demonstrating accuracy in weighing, measuring, and portioning food.
• Provide a positive impression of the food service department when serving clients in the dining area, patient areas, and when answering the phone. Wears clean clothing and hair net.
• Knows and follows facility and department policies and procedures, including safety standards and fire and disaster plans
• Assume other departmental positions or duties, e.g., assisting with special functions as requested by Director of Operations, or designee.
• Works cooperatively with other cooks and food service workers in evaluating meal leftovers and plans for use. Labels, dates, and stores leftovers properly.
• Consult production sheets for thawing and doing advance preparation when possible; completes and posts production sheets daily.
• Knowledge and understanding of how to operate kitchen equipment and calls for repairs.
• Assist with the development and standardization of recipes.
• Deliver hot foods at meals and provides kitchen backup at meals with cold and hot foods, supplies, and assisting as needed.
• In conjunction with Dietician, carry out the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies. Records hot and cold food menu changes on production sheets.
• Receive deliveries in accordance with purchase orders in the absence of other supervisory personnel.
• Plan cooking schedules to have food prepared on time, but not too far in advance. Serve hot food attractively and efficiently.
• Demonstrate understanding and working knowledge of proper techniques for food preparation, including modified diets.
• Implement diet changes, prepares meal trays, and records same on the production sheets.
• Supervises daily final cleanup and lockup of the kitchen.
• Use time constructively and in an organized manner to accomplish assigned responsibilities.
• Address clients, visitors, and co-workers in a pleasant and respectful manner.
• Present exemplary standards in recognizing and meeting the service needs of clients and their families.