Sous Chef / Assistant Food Service Director

Sayville, NY, USA|

Job Overview

Compensation

Hourly

Exact $25.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

flexible schedule

Training and development opportunities

Job Description

This opportunity is with a well-established community dining service that prioritizes quality meal preparation, food safety, and exceptional customer service within a residential or community setting. The organization is committed to maintaining the highest standards in all aspects of food service, including meal presentation, sanitation, and compliance with federal, state, and local regulations. The company values a positive, cooperative work environment and is dedicated to supporting both its staff and residents with attentive dining experiences and personalized service. Employment with this company is subject to equal opportunity employment laws and incorporates employee rights awareness as mandated by federal guidelines.

The role being offered is a pivotal kitchen management position responsible for overseeing meal preparation and presentation, assisting with food receipt and storage, and ensuring rigorous adherence to sanitary and safety protocols. This job involves not only preparing and serving meals using a variety of cooking methods but also managing kitchen personnel through hiring, discipline, and staff development. The position requires someone who can step into the Director of Food Service's shoes during their absence, including ordering supplies and managing daily operations. The role also demands flexibility to adapt to changing situations, prioritize tasks effectively, and handle various kitchen and dining functions, including special events and resident engagement activities. Attention to detail is essential in maintaining proper food handling and cooking techniques, monitoring temperatures accurately, and ensuring compliance with food safety standards and company policies. The ideal candidate will also assist in employee orientation and training, demonstrate leadership with the kitchen team, and contribute positively to the community life by responding to resident needs with professionalism and courtesy. This role is critical in enhancing the dining experience and supporting the community's marketing initiatives by effectively communicating food programs to residents and their families. Overall, it is an opportunity for a committed food service professional to play a leadership role in a vibrant and caring community environment.

Job Requirements

High school diploma or equivalent
Minimum of two years of experience in food service or kitchen management
Knowledge of sanitation and safety practices
Ability to manage kitchen staff effectively
Strong communication and organizational skills
Ability to work flexible hours including weekends and holidays
Physical capability to stand for long periods and perform kitchen duties
Commitment to comply with safety and hygiene standards

Job Qualifications

High school diploma or equivalent
Experience in food preparation and kitchen management
Knowledge of sanitation and safety practices in food service
Ability to manage and lead kitchen staff
Familiarity with federal, state, and local food regulations
Strong interpersonal and communication skills
Ability to handle multiple tasks and prioritize effectively
Experience in portion control and food presentation
Basic computer skills for reporting and record keeping

Job Duties

Responsible for the overall preparation and presentation of the meals
Assist the Director of Food Service with the receipt and storage of food and with sanitation and safety practices for the community according to Company policies and procedures and federal, state and local regulations
In the absence of the DFS, purchase/order food and supplies from established vendors
Assume responsibility for overall operation of department during absence of Director of Food Service
Manage the kitchen staff with regard to discipline, evaluation and termination
participate in the hiring process
Maintain the highest standard of personal hygiene, dress and appearance according to Company Policies and Procedures
Prepare food using dry and moist cooking methods, including but not limited to
boiling, steaming, poaching, braising, sautéing, pan frying, griddle, char-grilling, deep and shallow frying, broiling, baking, and cold production
Plate food using proper portion control utilizing measurement tools ounce scales, scoops, and spoons for resident and employee meals
Demonstrate and utilize proper food handling practices while prepping, preparing and portioning all food items
Demonstrate and discuss safe hot and cold holding temperatures, rapid cooling techniques and thermometer use
Demonstrate and discuss receiving and storage practices
Utilize the proper methods to use, breakdown, clean, sanitize and reassemble kitchen equipment, in accordance with directions from DFS and/or equipment manufacturer
Meet all reporting requirements in a concise, accurate and timely fashion, including
temperature logs, in-services, incident/accident reports, Resident complaints and time clock punches
Participate in resident dining enhancements and special functions, including
Executive Lunches, formal and private parties and chef action stations
Respond to questions and requests of Residents in a timely, accurate, and courteous manner
Understand and effectively explain all food service programs to potential Residents and/or family members as part of the community marketing initiative
Assist in the orientation and training of new employees
Maintain a positive and cooperative manner toward staff and residents
Assist other kitchen staff in the performance of their assignments when necessary
Demonstrate flexibility to perform duties wherever volume deems it necessary within the Community
Respond to changing situations in a flexible and positive manner in order to meet active needs at the moment, such as reprioritizing work when necessary
Accomplish training requirements as outlined on individual Orientation Checklist
Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others
Follow all workplace injury procedures, including completion of reports for timely reporting and assist with issuing corrective action when necessary
Wear proper and clean company uniform
Accomplish all other duties assigned by Director of Food Service, Executive Director or Manager on duty