Sous Chef - Rossmoor Post Acute

• Review menus and daily food production worksheets for instructions.
• Prepare meals for residents.
• Follow safe food-handling procedures.
• In conjunction with the Executive Chef, ensure that food, supplies, and appropriate personnel are available for the meal and assist in coordinating prep for the following day's menu.
• Serve nutritious, attractively garnished food in an efficient manner ensuring high culinary standards are met.
• Follow procedures for covering, labeling, dating and storing food in a compliant and timely manner.
• Ensure Temperature logs are completed at required time (Cooler, Freezer, Production Sheets, and Dishwasher).
• Follow State and Local Health sanitation guidelines by effectively cleaning while working, including the preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts.
• Focus on resident satisfaction and effectively resolve any food-complaint issues as needed.
• Oversee the Community Food Services staff and overall smooth kitchen operation in the absence of the Executive Chef.
• Assist in training new food service employees as directed by the Executive Chef.
• Ensure that all Cooks and Food Services staff are wearing appropriate, clean and neat uniforms.
• Assign tasks as needed and assist in the set-up of special functions.
• Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-month report, staffing and payroll if required.
• Performs other duties as assigned by supervisor.

Pay rate: $25 - $28