Sous Chef (59553)

RegionalHelpWanted, Inc.; Town of New Paltz (NY); In loco; USD 58.000 - 76.000; Tempo pieno

Descrizione del lavoro

Woodland Pond in New Paltz, NY is seeking a dedicated Sous Chef to oversee daily kitchen operations and lead both front- and back-of-house staff. You will plan menus, coordinate with vendors, and ensure timely preparation of meals for residents and events, while maintaining high food quality and safety standards.

The role requires leadership, strong culinary skills, and the ability to work nights, weekends, and holidays as needed.

Competenze

• Experience in planning menus and designing meals.
• Ability to order and receive products from multiple vendors.
• Leads and directs FOH and BOH staff to meet standards.

Mansioni

• Assists executive chef in daily tasks including menu planning and design.
• Orders and receives products from multiple vendors.
• Leads and directs staff to comply with guidelines and standards.
• Leads shift to ensure food quality, sanitation and operation.
• Executes meal periods and services based on company needs.
• Prepares and cooks meats, vegetables, soups, and other items.
• Maintains kitchen cleanliness and sanitation; ensures HACCP compliance.
• Trains staff to maintain high service quality for residents.

Conoscenze

Menu planning

Vendor management

FOH/BOH coordination

Food preparation

Quality control

Safety compliance

Team leadership

Training staff

Descrizione del lavoro

It's Not Work When You're Doing What You Love! Woodland Pond at New Paltz is a CMS 5 Star Rated Continuing Care Retirement Community. Woodland Pond has an excellent reputation for quality care and exceptional service. If you are interested in our commitment to a positive, nurturing workplace environment for staff, we want to hear from you! We offer an excellent salary, benefits and perks.

Position Summary

The 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 events

Essential 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 consumption
• Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
• Assists 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 accuracy
• Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
• Prepares and seasons and cooks starches, vegetables and other food items
• Measures and mixes ingredients according to recipe
• Monitors and trains others to maintain highest quality of service to residents at all times
• Deep fries, grills and sautés meats, fish, vegetables and other foods
• Conducts 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 quality
• Portions food attractively on plates.
• Adding gravies, sauces and garnish to servings as appropriate (*CF)
• Inspects work stations for compliance with service standards
• Maintains kitchen cleanliness and sanitation, monitors staff with this task (*CF)
• Cleans and sanitizes workstations and equipment following all standards, including regulatory rules and procedures
• Complies with all HACCP policies and procedures
• Reports 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 assessments
• Completes all required trainings and in-servicesAll other duties as assigned

GENERAL SKILLS AND ABILITIES

Maintains 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 assigned