Sous Chef

Woodland Pond Inc; Village of New Paltz (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

Woodland Pond Inc. Sous Chef position overseeing day-to-day kitchen operations, directing both FOH and BOH staff and supporting the executive chef with menu planning and daily tasks.

You will prepare, season, and cook a wide range of hot and cold items for meals and catered events, ensure food safety and sanitation, and uphold high standards of quality in a fast-paced environment.

Qualifications

• High school graduate or HSE preferred.
• 3-4 years related work experience.
• Knowledge of basic kitchen equipment operation.
• Basic computer skills required.
• Able to write legibly and follow written and oral instructions.

Responsibilities

• Assist executive chef with daily tasks, menu planning and design.
• Order and receive products from multiple vendors.
• Lead and direct FOH and BOH staff to ensure quality and sanitation.
• Prepare, season, and cook a variety of hot and cold foods for meals and events.
• Ensure HACCP compliance and food safety standards.
• Maintain cleanliness and set up workstations and equipment.

Skills

Leadership

Food safety

Communication

Problem solving

Adaptability

Team management

Education

High school diploma/HSE

Job description

Position SummaryThe Sous Chef provides oversight and direction of day to day activities of subordinates and assigns responsibility for specific work functions or activities as directed by management. Activities would include accurately and efficiently prepares, portions, grills, and presents a variety of hot and /or cold food items for various meal periods to include breakfast, lunch, dinner, and special catered eventsESSENTIAL DUTIES AND RESPONSIBILITIES (*CF indicates Critical Function)Assists executive chef in daily tasks and department needs, including but not limited to, menu planning and design (*CF)Orders and receives products from multiple vendors (*CF)Leads and directs both FOH and BOH staff to comply with local and federal guidelines and standards (*CF)Leads and directs others on shift to shift basics to ensure food quality, sanitation and quality operation (*CF)Executes meal periods and services based on company needs (*CF)Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, serving soups, meats, vegetables, dessert and other foodstuff for consumptionPrepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéingAssists in the preparation/cooking of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage (*CF)Reads recipes and/or product directions with accuracyPrepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéingPrepares and seasons and cooks starches, vegetables and other food itemsMeasures and mixes ingredients according to recipeMonitors and trains others to maintain highest quality of service to residents at all timesDeep fries, grills and sautés meats, fish, vegetables and other foodsConducts appropriate taste test for products as needed. Observes and tests foods being cooked by tasting, smelling and piercing or using thermometer to ensure safety and food qualityPortions food attractively on plates. Adding gravies, sauces and garnish to servings as appropriate (*CF)Inspects work stations for compliance with service standardsMaintains kitchen cleanliness and sanitation, monitors staff with this task (*CF)Cleans and sanitizes workstations and equipment following all standards, including regulatory rules and proceduresComplies with all HACCP policies and proceduresReports all accidents and injuries in a timely manner and maintains a safe working environment fixing immediate needs with appropriate safety measuresParticipates in safety meetings, trainings and hazard assessmentsCompletes all required trainings and in-servicesAll other duties as assignedGENERAL SKILLS AND ABILITIESMaintains high standards for work areas, attitude, and appearanceUnderstands that honesty and ethics are essential in the performance of dutiesPossesses working knowledge of basic food handling skills and food safety with the ability to apply skills developed as appropriate for the positionAble to work under pressure and in a fast paced environmentAble to provide clear directions and respond accordingly to employeesIs organized and able to problem solveWilling to learn and growDemonstrates maturity in judgment and behaviorsAble to work a flexible schedule, including nights, weekends, and holidays when neededMaintains predictable and reliable attendance, wearing the appropriate uniform as assignedQualificationsHigh school graduate or HSE preferred3-4 years related work experienceKnowledge of basic kitchen equipment operationBasic computer skills requiredAble to write legibly, takes oral and written instruction wellHas demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population