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Erickson Living Careers

Job Description

Sous Chef

Job ID 6307533 Date posted 11/21/2017

Description

SUMMARY: Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.



ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.
1. Maintains the Erickson Living philosophy and Vision statement.
2. Manages daily kitchen production and food Preparation for on-time service of resident meals.
3. Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, temperature control, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control, utilizing production forecast.
4. Supervises proper presentation of all food items and to provide maximum appeal and freshness.
5. Provides supervision for, scheduling, training, and discipline of all culinary, and utility staffs.
6. Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers.
7. Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.
8. Supervises opening and closing of food service operation in the absence of the Chef.
9. Ensures they and all staff work safely, consistently using designated safety equipment (personal protective equipment- PPE).

Qualifications

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to initiate and implement necessary plans to assure proper food service for breakfast, lunch, dinner, catering and special events.
• Ability to supervise.
• Employee will be required to work some weekends and holidays


EDUCATION and/or EXPERIENCE:
• High School Diploma or GED required.
• Graduate of a certified culinary program or college preferred.
• Minimum of two years full service cooking experience is required.
• Minimum of 6 months supervisory and coaching experience is required.



SUPERVISORY RESPONSIBILITIES:
Prep Cooks, Line, and Lead cooks and Utility staff.

LANGUAGE SKILLS:
Must be able to read, write, understand and communicate in the English language.


LICENSES, CERTIFICATES, REGISTRATIONS:
Certificate in food service sanitation (ServSafe) is required within 1 year of employment.
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