Sous Chef - Reflections Restaurant - Presbyterian Village North

Join Our Team!

Presbyterian Village North is currently looking for a Sous Chef in our beautiful campus with Assisted Living and Independant Living Dining Rooms. 

Schedule:  Varies, to include evenings, weekends, and special events.

Comparable pay rates, PTO + Benefits.  Great atmosphere and team mate culture.

With a shared legacy in business and healthcare innovation, Forefront Living's family of care-oriented organizations blends values built on compassion and faith with high-quality senior care - long-term care, Alzheimer's and memory care, skilled nursing and rehabilitation therapies, hospice and palliative care.

These senior care services, along with the celebration of independent living at our senior lifestyle communities, combine to bring deeper meaning to every phase of life for people of all faiths, regardless of race, gender, color, religion, national origin or disability. Forefront Living is the not-for-profit, faith-based parent of Presbyterian Village North, Faith Presbyterian Hospice, and the T. Boone Pickens Hospice and Palliative Care Center.

ESSENTIAL DUTIES:

• Models a service attitude towards others, takes ownership in solving problems and takes the initiative to make things better, is friendly and courteous to residents, patients, and co-workers
• Maintain tact, cheerful disposition, and enthusiasm, as well as ability to handle residents based on a high maturity level
• Communicate with Administrator, medical staff, Nursing personnel and other department supervisors, as needed in planning food service programs and activities
• Plans, develops, organizes, implements, evaluates, and directs the Dining Services Department, its programs, and activities in accordance with departmental policies procedures standards and state and federal law
• Assists in the overall coordination of food preparation, cooking and baking activities, and ensuring the quality and nutritional value of foods prepared
• Review departmental policies, procedures, manuals, position descriptions in conjunction with the Director of Dining Services, etc., at least annually and participate in making recommended changes
• Assist in the development of the departmental budget and maintain costs with budgeted parameters
• Recruit, interview, train, review, assist in accountability practices, and evaluate the department personnel and ensure a competent workforce
• Evaluate departmental employee performance and make recommendations to management regarding wage adjustments, hiring, terminating, transfers, promotions, etc.
• Schedule department personnel working hours, assignments, etc., to maintain quality food production and service
• Develop and participate in programs designed for on-the-job training and orientation classes for newly assigned departmental personnel
• Schedule and conduct monthly in-services for departmental personnel; provide education to other facility personnel, regarding Dietary Service, as needed or as directed by the management
• Participate in the facility’s quality improvement program
• Routinely inspect all the dining services area and practices for compliance with current applicable regulations and standards
• Reports all hazardous conditions/equipment to the immediate immediately
• Report all accidents/incidents as established by departmental policies and in accordance with facility requirements
• Make oral and written reports/recommendations to the management concerning the operation of food service
• Maintain current records regarding department expenditures, including food costs
• Make recommendations to the management regarding equipment needs of the department
• Work as front-line staff as needed
• Purchase food, supplies and equipment, etc., as required to meet the needs of the department
• Checks that stock levels of staple/non-staple food, supplies, equipment, etc. are always maintained at adequate levels to perform departmental functions and in accordance with state and federal regulations
• Assist in developing methods for determining quality and quantity of food served
• Assist in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently
• Check food production and food service to ensure proper safety and sanitation procedures are always maintained
• Monitor food temperatures at point of service in the dining room, units, and resident rooms via test tray per standards, and document results
• Create and maintain an atmosphere of warmth, personal interest, and positive emphasis, as well as calm environment throughout the department

WORK ENVIRONMENT:

• CCRC, primarily in commercial A la Carte kitchen and food production area, exposed to heat/cold temperatures in kitchen/storage areas

WORK PACE:

• Demanding, subject to numerous interruptions, self-paced

MINIMUM QUALIFICATIONS:

• Culinary degree/certificate or experience equivalent
• A minimum of two years’ experience as a sous chef in a hotel, restaurant, club or healthcare facility
• Minimum 5 years of food production and progressive high volume establishment management
• Minimum 2 years in a supervisory capacity  
• Ability to read, write and effectively communicate in English
• Ability to make independent decisions and work with little supervision
• Ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public
• Knowledge of food production procedures, as well as related laws, regulations and guidelines pertaining to long term care; training in food cost control, food management, diet therapy and budgeting
• Leadership ability and willingness to foster harmonious operations while supervising personnel
• Ability to perform Essential Duties as outlined below
• Genuine caring for and interest in elderly and handicapped people
• Ability to perform work tasks within the Physical Demand Requirements as outlined below
• Ability to comply with the Resident Bill of Rights and the Employee Responsibilities
• Ability to comply with organizational and departmental safety policies and procedures