Sous Chef - Full Time
Cypress Cove at HealthPark Florida - Fort Myers, FL

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Take advantage of this great opportunity to be part of a caring and talented team of professionals dedicated to the highest standards of excellence! We currently have great opportunities for those who would like to join our team in the role of Full Time Sous Chef. Cypress Cove operates two restaurants on site catering to the needs of our independent residents.


The Sous Chef is to manage the day to day operations of the main kitchen and all food related events, schedule staff, maintain neat, sanitary and orderly facilities, and ensure staff is sufficiently trained in their position. Directs other workers in the department in the absence of the Executive Chef.

Supervisory Responsibilities

Manages the employees in the Dining Services department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Cypress Cove is a Life Care retirement community on the beautifully landscaped campus of HealthPark Florida in Fort Myers. Cypress Cove enjoys a resident-staff rapport that is engaging and friendly. Our philosophy is to sustain a Life Care retirement community at HealthPark Florida, thereby providing an environment that is vital, yet comfortable and secure. Our team of caring professionals assists residents to continue their active lifestyles while aging with dignity and confidence. We are sponsored by Lee Healthcare Resources, the non-profit support organization to Lee Memorial Health System, Lee Countys premier healthcare provider since 1911.

Cypress Cove offers a very competitive salary and generous benefits package to all FULL TIME employees: Medical, Dental, Prescription, Life, Short & Long term disability, paid time off, paid holidays, tuition reimbursement, and much more.

Visit us on line and see what sets us apart from the rest of the crowd

EOE / Drug & Tobacco Free Work Place

Successful candidates will have a genuine desire to provide services for the elderly.

Prior experience preferred.

Must be able to read, write and speak English and perform job functions with attention to detail and accuracy.

Must be able to perform basic math calculations to properly prepare meals to recipe specifications.

Must be able to follow diet instructions and menus, know basic methods of preparing food, and are familiar with seasoning requirements.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Ensures that meals and events are prepared on scheduled time.

Ensures that all customers are greeted professionally and courteously always.

Ensures proper standards of dress attire for staff is upheld.

Fills in at whatever capacity is needed to ensure proper food operations.

Keeps accurate books and follows accounting procedures.

Evaluates all cooks and the Utility Supervisor.

Implements in-service training for all back house staff.

Attends and participates in all scheduled meetings.

Ensures proper opening and closing procedures are followed.

Works with the supervision of Dining Services/Executive Chef to assure proper food ordering is complete and adheres to the budget.

Responsible for the preparation of all hot food items on the menus for the residents, guests and personnel according to the Food Production sheets; following modified diets in accordance with diet spread as approved by the Consulting Dietitian.

Assists in the scheduling of staff as needed to ensure that sufficient staffing levels are maintained in order to maintain efficient quality operations.

Signs work production sheets as a record of food served, supervising and instructing all kitchen workers concerned with food preparation and service in conjunction with or in the absence of the Executive Chef.

Assures high standards of sanitation and housekeeping by all kitchen staff as outlined on the sanitation checklist. Provides hands-on training and mentoring as required.

Maintains high staff morale and most importantly handling customer complaints and criticisms in a positive, solution oriented manner.

Maintains high standards of quality in food preparation by the use of standardized recipes, proper cooking methods and portion control, and appropriate temperatures for all foods. Providing hands-on training and mentoring as required.

Reports food needs to the Executive Chef in writing. Working closely with management on special problems or needs to ensuring departmental efficiently.

Attends in-service training sessions and keeping abreast of current information in the field of nutrition and dietary needs.

Coordinates work activities with co-workers to ensure a smoothly run department. Performs other duties as required to assure efficient departmental operations are maintained.

Must be able to work as part of a team, have a positive attitude, and have an understanding of our residents needs.