Sous-Chef Job Vacancy at Highgate at Bozeman (Bozeman, MT 59718)

Vacancy : Sous-Chef
Company Name : Highgate at Bozeman
Company Location : Bozeman, MT 59718

Job Description

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POSITION SUMMARY:
The Sous chef is responsible for overseeing the nutritional needs and preferences of the residents while communicating any changes with all Team Members. The Sous chef will provide a high-caliber of food in taste, quality and variety in accordance with Highgate Senior Living policies/procedures. This position manages the dining team activities, such as training, adherence to safety regulations, scheduling and monitors performance to ensure the highest quality of service is provided to residents and their friends and family. This position requires the ability to lead and influence those around them in a positive manner.

PRIORITIES:1 ORGANIZE AND COORDINATE DINING PROGRAM:
The Sous chef will maintain the highest standards of food quality, safety and production i.e. cooking meals which includes serving one (1) meal in the Cottage (rotating weekly between lunch and dinner). The Sous chef will also assist the chef in training, and supervising the Dining Room Team Members. The Sous chef will attend Resident Council or food committee meeting to review each resident’s menu preferences.

2 RESIDENT SATISFACTION.:
The Sous chef will ensure all residents have accurate and up to date diet cards and produce meals based on that information. The Sous chef will coordinate with the HD and/or RCC as needed to provide input on the resident Service Plan while the chef is absent. The Sous chef will walk the dining room daily (including Cottage/Chalet dining rooms if applicable) and visit with residents to assess each resident’s response to meals in the following areas:

Taste
Proper temperature
Portion size/waste
Menu selection/alternatives
Gather other suggestions/comments.

The Sous chef will strive to provide excellent customer service by fostering good relationships with the residents through active listening, being attentive to resident needs, concerns, and comments and make every effort to exceed resident expectations.

MAINTAINING A CLEAN KITCHEN:
A clean kitchen is a reflection of professionalism and maintaining high food safety production standards. The Sous chef will follow the schedule on the “Cleaning and Sanitation Log” to ensure that all food service areas are maintained in a clean, safe and organized manner. This schedule is to be posted to identify daily and weekly cleaning assignments and who is responsible.

ESSENTIAL JOB RESPONSIBILITIES:

Manages all aspects of food service to meet the needs of the residents.
Prepares meals according to established menu, recipes, production quantity, texture modifications and any therapeutic diet needs.
Train and provides orientation and instruction to new team members.
Plans, organizes, directs and supervises the activities of the Dining Program to provide high quality, customer-focused food service.
Cook and season food according to residents’ preferences gathered during monthly dining committee.
Produces food by following portion control guidelines to ensure recipe yield meets assigned quantity quotas.
Receives and checks orders and stores supplies. Maintains established food rotations in storage in order to minimize spoilage and waste.
Coordinates workflow in assigned area and provides work direction to team members. Assist the Chef with Reviews and approves the culinarian schedule.
Ensures that the Dining Program follows safety and sanitation practices and procedures set by State, County, Federal and Highgate.
Ensures maintenance of kitchen equipment and informs the appropriate person if equipment requires repair.
Attend dining committee meetings and implement whenever possible.
Coordinate with the CRC, RCC and LEC for food related needs for marketing and activities while the chef is absent.
Be familiar and comply with Highgate’s Team Member handbook, policies, procedures as well as state and local licensing guidelines.
Assist the chef by providing training materials to team members during monthly team meeting and as needed.
Ability to problem-solve.
Additional duties as assigned by chef.

STATE LICENSING RESPONSIBILITIES:

Knowledge, understanding and implementation of the state licensing guidelines pertaining to food preparation, serving temperatures, sanitation, storage, therapeutic diets and quality assurance etc.
Knowledge and understanding in promoting Resident/Personal Rights and the concept of personal choice.
Knowledge of identifying and reporting resident abuse.

BUDGETARY RESPONSIBILITIES:

Keep a current budget flow sheet to monitor concurrent spending and stay within the budget.
Make certain labor hours, food, supplies and purchased services stay within budget guidelines.
Keep overtime to a minimum. Chef is to approve all scheduled overtime.

MARKETING RESPONSIBILITIES:

Neat and professional in appearance.
Good communication, writing and interpersonal skills.
Build positive relationships with residents, resident families, staff and volunteers.
Prepare food items for activities and marketing events.

DAILY ROUTINE:

Arrive and remain at work during the times designated by the chef.
Attend the morning stand-up meeting during chef’s absence.
Follow-through with meal preparation as needed throughout the day.
Confer and verbally review potential areas of concern with Manor/Cottage/Chalet staff and the chef and Executive Director prior to leaving for the day.

QUALIFICATIONS:

At least 21 years of age
Possession of/or ability to obtain, ServeSafe ,CPR and First Aid certification within thirty (30) days of hire
Current TB test
Possession of/or ability to obtain Food Handler’s Permit within thirty (30) days of hire
Proof of the ability to work in the US (I-9 form) within three (3) days of hire (required); adhering to renewal documentation regulations—if required
Health Screening and Finger printing (California and Arizona only)
Negative Criminal record/background statement
Ability to lift 50 pounds with assistance (see below Physical Demands).
Walking and lifting throughout the day (see below Physical Demands).
Ability to comply with Personnel Policies and Procedures Handbook as outlined above.
Ability to complete training/certifications within prescribed time frames by your supervisor.

STANDARDS:

Residents will be treated with respect and dignity while providing care and protecting resident rights.
Team Members will not work under the influence of illegal drugs of alcohol.
Team Members will have passion for the work and promote the name of Highgate in a positive way.
Maintain a positive work atmosphere with residents, family, vendors and fellow Team Members, embracing the leadership role.

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