Sous Chef - Shreveport, United States - The Glen Retirement System

Description

Job Description

Job DescriptionBenefits:

• 401(k)
• Dental insurance
• Free uniforms
• Health insurance
• Paid time off
• Vision insurance

Bring your passion for cooking to us
Come be a part of The Glen Retirement System Family

The Glen, a Life Plan Community is seeking an experienced Sous Chef for our new Independent Living community. For us, it is about working with individuals who agree that the dining experience should always be a positive one for the residents of The Glen.

Why Choose The Glen:

• Our Management Team and Board of Directors work to honor the rich history of The Glen and ensure that The Glen remains at the forefront of our industry and a vital part of the local community for over 125 years.
• We are an organization culture focusing on resident directed philosophy that caters to each resident's individuality by respecting their choices, preserving their dignity and giving them every opportunity to live a purposeful life.
• We focus on developing and fostering close ties. Team members build relationships among themselves and the residents they serve. The Glen places emphasis on the value of connection.

Contact Human Resources for additional information at , or you can apply online.

ASSIGNED SHIFT: Shift is normally an 8-hour shift (10:30 A.M. to 7:00 P.M.) but could be more or less and hours could be changed depending on the needs of The Glen. (Tuesday - Saturday)

ESSENTIAL FUNCTIONS: Assist Executive Chef in preparing, cooking and presenting high quality food offerings along with coordinating the activities of cooks and other food service staff. Assumes responsibility for kitchen staff in absence of Executive Chef with a hands-on approach and a primary focus on the Caf and Levee kitchen areas for Redbrook residents.

QUALIFICATIONS/REQUIREMENTS:

• Must be a people-oriented individual, have good communication skills, and the ability to work with a diverse group of people.
• Must be able to work overtime as required.
• High School education or GED preferred.
• Associate degree or equivalent from Culinary or technical school; 1-3 years of related experience and/or training; or an equivalent combination of education and experience.
• Supervisory experience preferred.
• ServSafe training and certificate as required
• Visual and taste acuity to prepare palatable foods
• Cooking experience in congregate dining
• Organizational and time management skills
• Able to read and write, computer skills appropriate to job requirements.

ADDITIONAL FUNCTIONS:

1. Cook and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of products taste.
2. Ensures all deadlines are met in food production based on production orders.
3. Properly stores food in designated areas following state and federal food safety and sanitation procedures.
4. Responsible for ensuring proper food handling, presentation, portion control and maintenance or proper serving temperatures.
5. Maintains sanitation of equipment, supplies and utensils.
6. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to assure compliance with all sanitation, safety, production, and merchandising requirement.
7. Interacts with residents to ensure customer satisfaction and resolve complaints in a friendly, service orientated manner. Relays relevant comments directly to supervisor.
8. Demonstrates complete understanding of daily menu items and accurately explains this to staff and residents.
9. Consistently exhibits the ability to keep up with peak production and service hours.
10. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor, when supplies or products are low.
11. Responds positively to residents requests for food substitutions.
12. Follows kitchen cleaning schedule.
13. Maintain sanitary environment.
14. Label and date all food items stored in freezer or refrigerator.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals; to compute rate, ratio, and percent and interpret bar graphs.

SUPERVISORY RESPONSIBILITIES: Assumes responsibility for kitchen and food service staff in absence of Executive Chef.

PHYSICAL DEMANDS:

• Must be able to perform in a high-traffic, high-energy environment with heat and humidity present.
• Must be able to lift up to 50 pounds; pull, push up to 90 pounds.
• Finger and hand dexterity to operate small equipment and perform job tasks
• Significant stooping, bending, standing, walking

Benefits Package:

• Competitive payrates
• Major medical, dental and vision plans
• Supplemental Insurance available during open enrollment once a year
• Paid Benefit Time
• Holidays on hire (7)
• 403 (b) Retirement Plan