Sous Chef
- Bethesda, MD
- $31.85 per hour
- Permanent
- Full-time
- Leads overall food production, food presentation, and supervision of dining services team members and labor/labour management, purchasing, managing food cost and financial management.
- Demonstrates, incorporates knowledge and provides leadership in specialty areas of nutrition and therapeutic diets.
- Supports and adheres to product order guide and primary vendor program as outlined in Sunrise Menu Programming and Purchasing.
- Ensures all meals and serving portions are prepared in accordance with Sunrise quality service standards and industry standards.
- Ensures and provides methods/procedures that count, measure and weigh food for all menus ensuring cost and portion control.
- Facilitates food production, food presentation and sanitation training to dining service team members.
- Champions community goals of food quality achievement by monitoring and evaluating for peak timing, cooking methods, plating, garnishing and service delivery.
- Ensures the industry standard HACCP (Hazard Analysis Critical Control Point) is in place.
- Supports and oversees all special events food production and food presentation actively with an emphasis on marketing events.
- Assists in the oversight of the Bistro, Banquets and catering events and other assigned dining venues.
- Reviews to ensure all records regarding food and equipment temperature recordings are complete and filed per Sunrise quality service standards and regulatory compliance.
- Reviews to ensure all side-work and assigned cleaning checklists are completed and filed according to policy and regulatory compliance.
- Reviews to ensure the rotation (FIFO: First In / First Out) and security of such foods and supplies are maintained per Sunrise quality standards and regulatory compliance.
- Maintains all past production sheets.
- Maintains all HACCP (Hazard Analysis Critical Control Point) records.
- Maintains Chef's Daily Assistant Log.
- Promotes customer engagement activities and interacts with residents during mealtimes to monitor resident satisfaction or concerns about food service and develops plans to address as appropriate.
- Maintains and protects the confidentiality of resident information at all times.
- Partners with community team to ensure community is following national/provincial regulations pertaining to occupational health and safety requirements and promotion of Risk Management programs and policies, adherence to safety rules and regulations.
- Ensures and practices safety procedures always including Personal Protective Equipment (PPE), fire extinguishers, MSDS (Material Safety Data Sheets) and Lockout Tagout procedures.
- Ensures all work areas are maintained in a healthful and safe condition, HACCP (Hazard Analysis Critical Control Point) applications.
- Ensures food is protected from contamination and safe food handling is always practiced preventing an outbreak of food borne illness.
- Assists in the presentation and value of Sunrise's products and services for our residents, families and team members and targeted referral sources.
- Understands the department budget to include labor/labour and other expenses and its impact on the community's bottom line.
- Coordinates with the community team to achieve maximum staff economies and cross training when applicable.
- Partners in the delivery and participation in Sunrise University Training and self-study programs during the required timeframe.
- Develops a working knowledge of state/provincial regulations and ensures compliance through supervising and coaching team members.
- Achieves the Team Member Engagement goals and actively leads in the Engagement Improvement Planning sessions.
- Maintains compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met.
- Performs other duties as assigned.
- Ability to handle multiple priorities
- Ability to delegate assignments to appropriate individuals based on their skills, roles and interests
- Possess written and verbal skills for effective communication and the ability to facilitate small group presentations
- Competent in organizational, time management skills
- Demonstrates good judgment, problem solving and decision making skills
- Certification and/or College Degree in Culinary Arts preferred
- Minimum three (3) years' experience as a Chef or Kitchen Manager
- Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling
- Maintains current Food Services Sanitation certificate; ServeSafe certified
- Demonstration of proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) and Sunrise applications with the ability to learn new applications
- As applicable, all Sunrise team members who drive a Sunrise vehicle must review and sign the Driver job description and understand the key essential duties for safety and regulatory compliance
- Ability to work weekends, evenings and flexible hours, available for our customers at peak service delivery days and times
- Medical, Dental, Vision, Life, and Disability Plans
- Retirement Savings Plans
- Employee Assistant Program / Discount Program
- Paid time off (PTO), sick time, and holiday pay
- myFlexPay offered to get paid within hours of a shift
- Tuition Reimbursement
- In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee’s position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program.
- Some benefits have eligibility requirements