Sous Chef **$1000.00 Sign On Bonus**

$1000 Sign On Bonus **SUMMARY** Responsible for preparing all food items per recipes. Preparing a variety of meats, seafood, poultry and other food items. **Reports to:** Director of Food Service/Executive Chef ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBLITIES - Responsible for preparing all food items per recipes. Preparing a variety of meats, seafood, poultry and other food items. - Assume a 100% responsibility for quality of products served. - Stock and maintain line stations to assure a smooth service. - Plan and coordinate food and supplies required for daily menus. - When working breakfast, Chef will wash dishes, as time permits. Servers will also help with dishes. - Follow all safety procedures when handling kitchen equipment and complies with sanitation standards. - Follow proper plate presentation and assure quality control and consistency of food. - Attend monthly dietary meetings as scheduled. Attend and participate in 8 hours per year of in-service training. - Uniform and nametag should be clean and worn properly when working. Adhere to guidelines in Employee Handbook including dress code, conduct, scheduling, etc. Will follow the attendance policy. Give requests for time off in a timely matter. You will time in and out in a timely matter. Do not perform duties when on a break or your lunch time. - Other duties, functions and responsibilities may be assigned to the position as Valage believes appropriate or necessary. - We greet residents, employees and guests warmly, by name, with a smile. - We treat everyone with courtesy and respect. - We maintain high levels of professionalism, both in conduct and appearance, at all times. | Education: | High school education or equivalent. College courses or other education in food service and/or management preferred. Completion of an ADA approved course in quantity food purchasing, production, service and nutrition, preferred. | | --- | --- | | Experience: | Experience as a supervisor head cook preferred. | | Mathematical Skills: | Ability to make moderately complex mathematical calculations. Ability to make close estimates of quantities of food needed. | | Reasoning Skills: | Ability to follow approved, standardized recipes and menus for regular and therapeutic diets. Ability to make independent decisions with work without supervision. | | Oral/Written Communication Skills | Ability to interact tactfully with residents and family members, staff and general public. Ability to make decisions in stressful situations. Ability to communicate directions to all levels of employees, both in writing and verbally. | | Equipment Used: | Standard food production equipment for quantity food preparation. Personal computer | | Physical Effort: | Be mobile and able to perform physical requirements of the job. Good physical health verified by a health screening, including a chest x-ray or an intradermal test result not more than 6 months prior or seven (7) days after employment. | | Personal Characteristics: | Possesses good character and displays high degree of personal integrity. Displays sincere compassion towards cognitively impaired older adults. | | | Demonstrates genuine concern for the physical and emotional needs of older people and their families. | | --- | --- | | Working Conditions: | Well-lighted, air-conditioned health care environment. Ability to withstand extremes of heat and cold; ability to withstand odors from food preparation. | | Other: (As required by Title 22) | Employee must pass a criminal record clearance prior to beginning work in the community. |