Direction and guidance for overall production of food to include: implementation of systematic production methods, standardized recipes, portion control, menu development and purchasing requirements. In carrying out assigned responsibilities, the Sous Chef must comply with all client policies and regulatory agencies.
PRIMARY DUTIES AND RESPONSIBILITY:
QUALITY ASSURANCE/QUALITY CONTROL
Maintain a clean and organized kitchen. A practice “clean as you go” is evident.
Ensures all food is being handled properly to prevent food borne illness.
Ensures temperatures and taste tests are being performed routinely and corrective action is taken as necessary.
Accept only products that meet predetermined quality standards.
Ensures production and service personnel maintain personal hygiene standards to include proper hand washing and hair coverings.
Takes the necessary action to ensure Thomas Management Corporation standards are met.
Manage areas of responsibility in such a way as to achieve acceptable levels of quality outcomes as measured by surveys.
PERSONAL/TECHNICAL SKILLS/STANDARD MANAGEMENT
Demonstrates and promotes Thomas Management Corporation culture, values and philosophy.
Food will be prepared and served in such a way as to reach our customers at its optimal level of freshness.
Develops menus for the cafeteria, patients, customers and caterings that are creative and of sufficient variety.
Develop and utilize a systematic approach to purchasing.
Utilizes leftovers in a creative and acceptable way.
Works in conjunction with Chef Manager and FSD and catering staff to plan, organize, set-up, present and clean up catering functions.
HUMAN RESOURCE MANAGEMENT
Work closely with the Executive Chef & Food Service Director for compliance with human resource policies and procedures.
Responsible for selection and orientation of cook/utility staff members.
Positively impacts unit staff morale
Assist the Chef in conducting timely and candid performance evaluations.
Timely and respectful communication with all people at all times.
Develops positive perceptions of food in relation to:
Good tasting food - cold food cold, hot food hot
Variety and creativity in menu, special events and monotony breakers in all segments of our business - patients, cafeteria, caterings and administration
Sets the example and teaches quick and friendly customer service.
Maintains control of food and supplies costs.
Effectively manages inventory to its lowest functional level.
Maintain staffing within budgeted hours.
Thomas Cuisine Management is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer.
EOE & AA Employer F/F/D/V
If you are qualified for this position please Email your resume to tgarapola@thomascuisine. com or call 208-955-0581 I look forward to working with you.