Sous Chef

Job Type: Permanent/ Full time

About the role:

Fully responsible for the kitchen and controls in the absence of the Head Chef. Promotes resident satisfaction through understanding their preferences. Trains and develops staff for growth and opportunity to meet the demand of qualified employees needed for continued company success.

Duties and Responsibilities:

Service Provision:

• Organize high volumes of work while ensuring quality.
• Purchase food based on resident numbers per meal period.
• Follow state and local regulations.
• Communicate effectively with staff and residents both verbally and in writing.
• Apply standard cooking techniques based on menus.
• Adhere to corporate purchasing programs.
• Plan special events and holiday functions.
• Assist with budget and payroll control as needed.
• Maintain proper food holding temperatures.
• Take monthly food inventory and calculate totals accurately.
• Observe staff performance and provide corrective solutions.
• Follow company operating standards and Elysian guidelines.
• Meet weekly with Head Chef to update on performance, goals, and priorities.

Risk Management:

• Know and enforce all emergency procedures.
• Train staff on food service equipment use and care.
• Enforce company policies and procedures.
• Ensure timely and proactive equipment repairs.
• Adhere to health department, sanitation, and safety standards.
• Ensure proper food and chemical storage.
• Secure all storage areas during and after hours.
• Promote safety, reporting and addressing hazards immediately.

Customer Service:

• Interact positively with residents and families.
• Serve high-quality, well-prepared food.
• Hold daily line-ups to discuss the day's menu.
• Post daily production schedules for staff.
• Maintain professionalism with other departments.
• Ensure department cleanliness.
• Monitor staff adherence to food safety and sanitation laws.
• Report and address safety hazards promptly.
• Understand fire, emergency, and bomb procedures, ensuring they are practiced.
• Maintain hygiene, dress code, and conduct standards among employees.
• Communicate courteously and professionally with residents, families, co-workers, and supervisors.
• Adhere to company standards regarding attendance, punctuality, and dress code.

Miscellaneous:

• Show involvement in environmental and/or social issues through departmental activities.
• Suggest menu changes to reflect seasonal trends.
• Monitor industry trends, recommending updates to menus and preparation techniques.
• Propose better preparation methods to the Head Chef.
• Regularly check restaurant reservations.
• Attend required meetings and training.
• Maintain a clean and organized work area, reporting defects.
• Continuously seek to improve job knowledge.

About You:

• Proven managerial experience in the culinary field, with hotel, hospitality, or leisure experience being a plus.
• Strong leadership and management skills, fostering a positive work environment.
• Relevant qualifications in food and beverage management.
• Creative and innovative, staying updated with industry trends and menu development.

Benefits:

• Contributory Pension Scheme.
• Health Care cash plan.
• Death-in-service benefit (two times salary).
• Access to discounted purchases via Bright Ex-change.

Please click on the APPLY button to send your CV and Cover Letter for this role.

Candidates with the experience or relevant job titles of; Head Chef, Kitchen Manager, Catering Manager, Experienced Chef, Qualified Chef, Head Cook, Senior Chef, Executive Chef, Senior Cook, Experienced Cook will also be considered for this role.