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About the Role

The Sous Chef provides oversight and direction of day-to-day activities of subordinates and assigns responsibility for specific work functions or activities as directed by management. Activities include accurately and efficiently preparing, portioning, grilling, and presenting a variety of hot and/or cold food items for various meal periods.

Responsibilities

• Assists executive chef in daily tasks and department needs, including menu planning and design
• Orders and receives products from multiple vendors
• Leads and directs both FOH and BOH staff to comply with local and federal guidelines and standards
• Leads and directs others on shift to shift basics to ensure food quality, sanitation and quality operation
• Executes meal periods and services based on company needs
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, serving soups, meats, vegetables, dessert and other foodstuff for consumption
• Prepares, seasons and cooks meats and vegetables using skills in frying, grilling, and sautéing
• Assists in the preparation/cooking of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage
• Reads recipes and/or product directions with accuracy
• Prepares and seasons and cooks starches, vegetables and other food items
• Measures and mixes ingredients according to recipe
• Monitors and trains others to maintain highest quality of service to residents at all times
• Deep fries, grills and sautés meats, fish, vegetables and other foods
• Conducts appropriate taste test for products as needed
• Observes and tests foods being cooked by tasting, smelling and piercing or using thermometer to ensure safety and food quality
• Portions food attractively on plates, adding gravies, sauces and garnish to servings as appropriate
• Inspects work stations for compliance with service standards
• Maintains kitchen cleanliness and sanitation, monitors staff with this task
• Cleans and sanitizes workstations and equipment following all standards, including regulatory rules and procedures
• Complies with all HACCP policies and procedures
• Reports all accidents and injuries in a timely manner and maintains a safe working environment fixing immediate needs with appropriate safety measures
• Participates in safety meetings, trainings and hazard assessments
• Completes all required trainings and in-services
• All other duties as assigned

Requirements

• High school graduate or HSE preferred
• 3-4 years related work experience
• Knowledge of basic kitchen equipment operation
• Basic computer skills required
• Able to write legibly, takes oral and written instruction well
• Has demonstrated knowledge of appropriate skills for communicating with individuals of all ages, especially the elderly or geriatric population

Skills

• Basic food handling skills
• Food safety
• Working under pressure
• Working in a fast-paced environment
• Providing clear directions
• Responding accordingly to employees
• Organization
• Problem solving
• Willingness to learn and grow
• Maturity in judgment and behaviors
• Flexible schedule
• Predictable and reliable attendance

Location

• New Paltz, NY

Work Type

• Full Time

Experience Level

• 3-4 years related work experience

Education Level

• High school graduate or HSE preferred

Salary/Compensations

• $28.48 - $30.48 Hourly

About the Company

• Woodland Pond Inc