Sous Chef (East Madison)

POSITION OVERVIEW

The Sous Chef position reports to the Executive Chef and is responsible for developing and executive culinary results to exceed customer expectations. Oversight and supervision of dining staff, all service, production and presentation standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

MISSION

We are Called to serve a thriving community where senior live with dignity, connection and purpose.

ESSENTIAL RESPONSIBILITIES (including but not limited to)

Culinary

• Assists with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.
• Supports dining team with all aspects of food production, execution and presentation.
• Assists with oversight of all aspects of catering operations.

Operations

• Assist in maintaining vendor relationships.
• Inspects supplies, equipment, or work areas to ensure conformance to established standards.
• Communicates with culinary leadership regarding equipment purchase or repairs.
• Assists culinary leadership with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• Assists in determining production schedules and staff requirements necessary to ensure timely delivery of services.
• Ensures company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Compiles and records production or operational data on specified forms.
• Manages department controllable expenses (P&L) including food costs, labor, and overhead costs.
• Assists with taking inventory.

People

• Provides exceptional customer service when managing resident relationships to maintain resident satisfaction.
• Assists with review process for production staff.
• Instructs, trains, and supervises cooks or other workers in the preparation, cooking, garnishing or presentation of food to maintain excellent standards.
• Provides excellent customer service to include being attentive, approachable, greeting and thanking customers.
• May perform other duties and responsibilities as assigned.