Executive Sous Chef

Full-time

Pay Rate: $36.05 per hour

Non-Exempt

Make a difference by providing great care and love for our treasured residents!

At MorningStar Senior Living, we talk a lot about culture. In fact, we are rather obsessed about it. For without a transformative culture, we cannot begin to elevate and celebrate the lives of our resident heroes and be ourselves changed for the good in the process. So, we seek great hearts, other people like us, who care and want to do work that matters. We select people like us who believe that the most satisfying life is one that is outward-bound and rooted in servant-leadership.

With this vision, we will work to create a life of special moments for our residents

BENEFITS

• Health Insurance offerings such as medical, dental, and vision insurance
• Other Insurance offerings such as life, disability, accident, and critical illness insurance
• 401k plan with matching
• HSA options
• Employee assistance programs
• Paid sick, vacation and birthday!
• Career development programs and opportunity for advancement
• Charitable and philanthropic opportunities
• Tuition Reimbursement
• Free shift meal!

https: //www.morningstarseniorliving.com/careers/

SUMMARY OF ROLE

The Executive Sous Chef must have the ability to prepare and cook a variety of foods in large quantities; aware of special diets, seasoning requirements, cooking times, temperature controls; ability to estimate quantities of food required, limit waste, and utilize leftovers while serving attractive, appetizing meals.

DUTIES AND RESPONSIBILITIES:

Prepare, cook, season, and serve adequate, attractive, nutritious, wholesome, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus.

The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

The position also requires the ability to perform all the duties of the Executive Chef in his/her absence. To include and not limited to menu planning and writing, scheduling, product ordering, supervising multiple kitchens, and supervising as many as 45 cooks, dishwashers, apprentices, and front of house serving staff.

QUALIFICATIONS:

Continuing Education: Attend in-service educations within the community.

Education: High school diploma preferred, but at a minimum the ability to read and write English.

Experience: Previous experience in the dietary department of a health care facility preferred.

Job Knowledge: Ability to prepare and cook a variety of foods in large quantities; aware of special diets, seasoning requirements, cooking times, temperature controls; ability to estimate quantities of food required, limit waste, and utilize leftovers while serving attractive, appetizing meals.

Safety and Sanitation: Safety and sanitation are very important in our community. The Executive Sous Chef must be able to monitor all food preparation and storage, to ensure proper County and State guidelines are being kept.

FUNCTIONS OF THE POSITION:

• Handle and prepare food that is palatable, appetizing and attractive
• Comply with meal schedules
• Maintain and use equipment and supplies
• Work cooperatively with other staff and departments
• Establish practice of serving hot food hot and cold food cold.
• Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.
• Follow standard recipes but make independent decisions in line with current experience.
• Cook a variety of foods in large quantities
• Understand the importance of proper food-handling techniques and hazards of improper food handling
• Be familiar with seasoning and cooking time required
• Be aware of cooking characteristics of various cuts of meats, fish and fowl
• Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents
• Prepare food for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl
• Taste, smell, and observe food to ensure conformity with recipes and appearance
• Serve food according to dietary guidelines, checking each tray for completeness and accuracy
• Wash pots, pans, and other equipment as used
• Responsible for supervision of other food service employees in absence of Executive Chef
• Cook food: Bake, roast, stew and steam-cooked meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups
• Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages.

*Team members who are scheduled to work 24 or more hours per week are eligible for benefits, families of said team members will also be eligible.

EEO