Hebrew SeniorLife

  • Executive Sous Chef

    Job Locations US-MA-Roslindale
    Job ID
    2018-2331
    Category
    Culinary
  • Overview

    The Executive Sous Chef is responsible for supporting the Executive Chef in management, operations, cleanliness, service and adherence to all DPH and CMS standards of all hospital kitchens within Hebrew Rehabilitation Center. Supervise operations and participate in training of all kitchen personnel involved in preparing and cooking food.

    Responsibilities

     

     

     

    • Works directly with Executive Chef to review menus, analyzes and create recipes, determine food labor, and overhead costs.
    • Works closely with the Purchasing Manager on food purchasing.
    • Manage the process of planning menus and utilization of food surplus and leftovers in main and household kitchens with dietary staff, cooks and culinary associates.
    • Familiarizes newly hired Culinary Staff, Cooks, and Stewards with practices of all hospital kitchens and oversees training.
    • Supervises cooks and other kitchen staff and coordinates their assignments to ensure economical and timely food production.
    • Fills in for the Executive Chef as the lead in all hospital kitchens as needed.
    • Demonstrate leadership and knowledge by employing a hands-on approach and continuous training of all kitchen staff.
    • Responsible for sustainable and efficient food operation in all household kitchens.
    • Conduct weekly audits of food operations in main and household kitchens.
    • Interact with customers in a manner to ensure customer satisfaction
    • Address and resolve patient and customer concerns
    • Represents HRC in a manner that supports our Cultural Beliefs in all customer and employee interactions
    • Establish and reinforce nutrition, sanitation, safety standards per DPH and CMS guidelines in all hospital kitchens.
    • Ensures methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the desired manner via approved recipes.
    • Assure compliance with all sanitation, ServSafe and safety requirements per DPH and CMS guidelines.
    • Ensure organization and OSHA safety standards are followed.
    • Oversees the sanitation and orderliness of all equipment, supplies and utensils within work area
    • Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures per DPH standards.
    • Follow and ensure staff adherence to all company policies and procedures.
    • Participate and contribute to employee engagement events and employee recognition programs.
    • Maintain professional appearance at all times, clean and well groomed in accordance with HRC standards.
    • Participation in community-based committees and meetings relating to food production and quality.
    • Other duties and responsibilities as assigned.

     

    1. Core Competencies:

     

    • Commit to the organization’s Cultural Beliefs.
    • Have experience in leading a diverse workforce
    • Be a strong communicator that can build and inspire a team and provide leadership that results in superior services
    • Provide employees with clear and principled direction and able to hold them accountable

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Qualifications

    • Associate degree (A.S.) in Culinary Arts from college or university
    • Strong emphasis cooking techniques and procedures.
    • Three (3) to five (5) years of culinary experience in contract food service in similar position, fine dining setting, or restaurant with personnel supervisory experience.
    • Must be able to effectively present information, and respond to questions from groups of managers, clients, customers and the general public.
    • Good knowledge of food and catering trends with a focus on quality, production, sanitation, and presentation.
    • Must be ServSafe® certified
    • Proficiency in the use of general and discipline-specific computer software and systems including MS Office

     

     

    V Physical Requirements

    • Must be able to lift 50 pounds
    • Must be able to pull 50 pounds
    • Must be able to push 50 pounds.
    • Must be able to stand for long periods of time
    • Frequent bending is involved
    • Exposure to extreme cold/heat      

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