Sous Chef Production Manager

Sprenger Wellspring Silver Maple

About The Position

As a Sous Chef in a Grace Management Services facility you must be able to perform the following essential functions as demonstrated by the ability to: Essential Job Functions: Be responsible for safely handling and preparing appetizing and palatable food. Be able to follow oral and written directions. Follow written menus and recipes as well as understand and follow menu extensions. Understand therapeutic diets and serves them as per physician’s orders. Follow menus and recipes avoiding food waste. Serve food according to meal schedules. Be responsible for care and cleaning of food service equipment. Work cooperatively with food service staff and other departments. Be accountable for the information in the employee handbook. Adhere to all facility policies and procedures including resident’s rights, infection control, and safety. Consistently demonstrate dependability and punctuality. Assume responsibility for the dining services staff in the absence of the Director / Assistant Director of Dining Services. Be able to work independently. Place food orders as directed by the Director / Assistant Director of Dining Services. Attend in-services, seminars and food shows as directed by supervisor. Represent the dining services department in a professional manner and accept duties from supervisor in a cooperative manner. Complete other duties as assigned by supervisor. Be responsible for putting away stock including rotating, labeling and dating all food and supplies. Be responsible for recording hot and cold food temperatures. Be responsible for over all sanitation of main kitchen. Understand that exposure to hazardous chemicals or blood borne pathogens are a possibility in long term care. Perform other duties as assigned by the Director/Assistant Director of Dining Services. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Individuals may be required to: Sit or stand for extended periods of time Reach above shoulder heights, below waist or lift as required to complete the job responsibilities Proper lifting techniques, ability to read computer screens and the ability to follow written and verbal instructions are required Must be able to lift 35 – 50 pounds. Raising objects from lower to a higher position or moving objects horizontally from position to position. This requirement occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles. Must be able to balance, climb, crouch, grasp, kneel, pull, push, reach, stand and stoop adequately to perform the essential functions of the job. Must be able to hear, smell, feel and speak adequately to perform the essential functions of the job. Must be able to read and write the English language. Must be able to work inside and outside with exposure to outdoor weather conditions.

Requirements

High School Diploma or G.E.D. preferred.
Must be able to lift 35 – 50 pounds.
Must be able to balance, climb, crouch, grasp, kneel, pull, push, reach, stand and stoop adequately to perform the essential functions of the job.
Must be able to hear, smell, feel and speak adequately to perform the essential functions of the job.
Must be able to read and write the English language.
Must be able to work inside and outside with exposure to outdoor weather conditions.

Nice To Haves

Certification with the Dietary Manager’s Association is preferred.

Responsibilities

Safely handling and preparing appetizing and palatable food.
Following oral and written directions.
Following written menus and recipes as well as understand and follow menu extensions.
Understanding therapeutic diets and serves them as per physician’s orders.
Following menus and recipes avoiding food waste.
Serving food according to meal schedules.
Care and cleaning of food service equipment.
Working cooperatively with food service staff and other departments.
Being accountable for the information in the employee handbook.
Adhering to all facility policies and procedures including resident’s rights, infection control, and safety.
Consistently demonstrating dependability and punctuality.
Assuming responsibility for the dining services staff in the absence of the Director / Assistant Director of Dining Services.
Working independently.
Placing food orders as directed by the Director / Assistant Director of Dining Services.
Attending in-services, seminars and food shows as directed by supervisor.
Representing the dining services department in a professional manner and accept duties from supervisor in a cooperative manner.
Completing other duties as assigned by supervisor.
Putting away stock including rotating, labeling and dating all food and supplies.
Recording hot and cold food temperatures.
Being responsible for over all sanitation of main kitchen.