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In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen.
Job Responsibility:
Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards
Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner
Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food
Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets
Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts
In absence of the Executive Chef, oversee the food service staff and overall kitchen operations
Focus on resident satisfaction and resolve any food-compliant issues as needed
Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed
Other duties as assigned
Requirements:
High school diploma or equivalent
Minimum 2 years’ experience in industry or full-service restaurant cooking
Effective communication in English and excellent customer service skills
Experience mentoring and directing others
Ability to prepare and follow recipes
General knowledge of and ability to conform to sanitation and safe food handling practices