Sous Chef

St. John's Senior Servi•Rochester, NY

12d

About The Position

Responsible for assisting the Executive Chef with the overall effectiveness of the kitchen of the Dining Services department; focusing on food production of the Briarwood and Hawthorne A la Carte Dining Rooms as well as the Market Café. Works with Executive Chef on selecting, training, and supervising all kitchen personnel; food purchasing, receiving, preparation, sanitation and safety through effective direction and delegation. This person shall possess and execute front of house management knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems. Work collaboratively with the Executive Chef on menu planning, production and execution of Meadows Market Café Menu’s, as well as all catering functions of the Dining Services Department.

Requirements

High School Graduate or equivalent is required
HACCP/Food Safety Certified is required – St. John’s will provide
Fluent in the English Language
At Least 5 Years’ experience (3 of which in a management chef’s position) in a high-volume restaurant, hotel, country club or senior living community.
Meet and maintain St. John’s vehicle driving standards.
Arrive on time, prepared to work.
Perform daily dining room, kitchen and service area inspections.
Provide outstanding customer service to all residents, guests, volunteers, employees.
Must have excellent customer service skills.

Nice To Haves

Bachelor’s / Associate’s Degree in Culinary Arts or Hospitality Management is preferred.

Responsibilities

Responsible for adhering to dietary standards for Hawthorne residents in accordance with all State and Federal regulations.
Responsible for adhering to New York State Department of Health food safety codes.
Work with the Executive Chef on oversight of the training and Development process of all positions in the back of house.
Responsible to attend in a timely manner and actively participate in all required staff and management meetings.
Assist Executive Chef with accurately determining and scheduling of labor cost according to budget, and in case of overtime, to analyze and implement corrective actions and measures.
Communicate all facility policy and procedure and their changes to department staff
Actively participate, oversee and insure proper flow of service during breakfast lunch and dinner and special functions in any and all dining areas.
Responsible for oversight, planning, preparation and executions of all Briarwood Dining Room and Hawthorne Dining Room Special events and menus with the Executive Chef.
Work in conjunction with the Executive Chef and Café Manager on all Meadows Market Café and Catering special events menus and functions.
Assist Executive Chef with conducting a weekly and formal monthly inventory to be handed into the accounting office.
Oversee the proper use of all temperature logs in kitchen, dining rooms and café areas.
Ensure cleanliness and organization of all kitchens, cafe, dining room and dining areas.
Ensure all appropriate supplies relative to front of house and back of house, including all beverages, food products, etc. in all areas.
Determine resident dining service needs and issues to be addressed and/or resolved immediately and at point of service in all areas.
Ensure correct planning of any and all special food service catering events with appropriate entities and proactively with Dining Service Director, Dining Room Manager & Dining Service Supervisors
Attend or hold regular weekly staff meetings in addition to daily pre-meal and/or post-meal meetings with or for Executive Chef.
Assist in pot, pan, dish, and utensil washing, and ensures that dining room staff do same.
Perform all other tasks as required by management