JOB SUMMARY

The Sous Chef, under the supervision of the Executive Sous Chef and/or the Executive Chef, is responsible for employee job and safety training; meal planning, production, and delivery; and ensuring food quality in taste, variety, and nutrition. The Sous Chef oversees food preparation for meals, special functions, and catered events, coordinating with the Executive Chef to ensure foodstuffs are available when needed. The Sous Chef serves as the direct supervisor to kitchen staff and is responsible for the entire Dining function in the absence of the Executive Sous Chef.

ESSENTIAL JOB FUNCTIONS

• Trains, supervises and directs kitchen staff, including Bakers, Cooks, and Utility Workers, in the preparation and service of meals for residents and staff
• Establishes work flows and sets daily work assignments for staff; trains and directs employees in the safe use, maintenance, and care of food production equipment
• Maintains a harmonious and effective work environment; monitors staff for professionalism and positive interaction with residents, guests, and employees; counsel staff as needed to maintain food preparation and presentation standards
• Supervises the use of standardized recipes to ensure nutritional and attractive meals are served at the proper time; ensures that leftovers are utilized effectively
• Supervises the production and delivery of food for special functions and employee meal offerings
• Maintains efficient operation of kitchen and kitchen equipment; ensures that standard and special cleaning assignments are completed
• Coordinates menu changes with Executive Sous Chef and/or the Executive Chef
• Maintains positive interactions with residents, guests, and other employees
• Maintains infection control standards including proper hand washing and use of hair nets and gloves
• Complies with all Williamsburg Landing policies and procedures including those of dress, conduct, safety, sanitation, and attendance
• Evaluates work processes and methods and submits recommendations for continuous quality improvement
• Performs other duties as assigned

QUALIFICATIONS
Graduate of Culinary School or recognized culinary apprentice program and valid Food Handler's Card required; two years of experience in a production kitchen meeting varied dietary requirements preferred; SERVSAFE certification required within 30 days of employment

KNOWLEDGE, SKILLS AND ABILITIES

Experience in quantity food production and preparation of restaurant and fine dining food products; familiarity with basic principles of nutrition related to menu planning; ability to establish a program of food production to include modified diets; familiarity with maintenance of high sanitary standards; ability to supervise and secure cooperation of other employees; knowledge of inventory control, purchasing, receiving, and storage procedures; ability to regularly and safely lift and carry 50 pounds

Hours of Employment

The Dining Department is a 7-day a week, 14-hour a day, operation. Employees are required to work on any day of the week according to the schedule and shift developed to meet the needs of the department.

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