Sous Chef - The Loomis Communities

Do you want to work for a company whereyou can make a difference in the lives of older adults? The Loomis Communitiesoffers Great Benefits including 403b retirement, PTO, sick time and more!

Full Time 37.5 hrs/week position.

Some Weekend availability is a must!

Position Summary

Sous Chefmay work in any type of food location on premises. This individual providesoversight at the direction of the management team on site to coordinate routinework activities of workers within the Loomis communities. This individual willprovide support to management in the daily oversight of key functions andemployees during the normal course of business as well as assume rolls andfunctions of executive chef in the event of the chef’s absence. The generalresponsibilities of the position include those listed below, management mayidentify other responsibilities of the position. These responsibilities maydiffer among accounts, depending on business necessities and clientrequirements.

GeneralResponsibilities:

• Understands andfollows all policies and procedures.
• Assists in ensuring asafe working environment throughout the facility for all employees.
• Assists in monitoringemployee productivity and provides suggestions for increased service orproductivity.
• Responsible for theoversight of day-to-day activities of subordinates and assigns responsibilityfor specific work or functional activities as directed by on-site management.
• Performs day-to-dayassignments in addition to oversight duties.
• Works with

• Promote thedevelopment of the foodservice team.
• Attends all allergyand foodborne illness in-service training.
• Complies with all andloomis HACCP policies and procedures.
• Reports all accidentsand injuries in a timely manner.
• Complies with allcompany safety and risk management policies and procedures.
• Participates inregular safety meetings, safety training and hazard assessments.
• Attends trainingprograms (classroom and virtual) as designated.
• Maintains key controlof operations and responsible for activities to ensure opening, closing anddaily procedures are completed.
• Serves as a workinglead supervisor coordinating activities of workers or service employees engagedin food operations or services at home or other facilities
• May prepare food andserve customers at an a la carte station.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Provides the highest quality of service to customers at all times.
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• May clean and sanitize work stations and equipment and must follow all Sodexo and loomis, client and regulatory rules and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
• Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
• Advanced knife skills required.
• May use production software to enter pre- and post-production data software.
• May take inventory, and/or enter inventory into the production.
• May perform other duties and responsibilities as assigned.

Qualifications & Requirements

• Willingness to be open to learning and growing.
• Maturity of judgment and behavior.
• Maintains high standards for work areas and appearance.
• Maintains a positive attitude.
• Ability to work a flexible schedule helpful.
• Must comply with any dress code requirements.
• Must be able to work nights, weekends and some holidays.
• Attends work and shows up for scheduled shift on time with satisfactory regularity.

Experience/Knowledge:

• High School diploma, GED or equivalent.
• 4 or more years of related work experience.
• Knowledge of basic operation of equipment and cash-handling procedures preferred.

Skills/Aptitude:

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• Ability to maintain a positive attitude.
• Ability to communicate with co-workers and other departments with professionalism and respect.
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
• Ability to use a computer.
• Requires complete knowledge of kitchen equipment.
• Must be able to read and follow a recipe unsupervised
• Involved with the more complex requirements of the position.
• Applies advanced cooking skills.
• Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
• Substantial working knowledge of food preparation.

Physical Requirements:

• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
• Significant walking or other means of mobility.
• Ability to work in a standing position for long periods of time (up to 8 hours).
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

Working Conditions(may add additional conditions specific to defined work location):

• Generally in an indoor setting; however, may supervise outside activities and events
• Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.