Sous Chef - Per Diem
Sous Chef - Per Diem
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Job Description
Sous Chef Per Diem
Salary: $30.00$50.00/hr
Schedule: Per Diem open schedule availability as needed.
Location: Plano TX 75024
What you will do
As a Sous Chef in a luxury senior living setting you will play a crucial role in elevating and expanding your culinary expertise. Collaborating with the Executive Chef you will contribute to the overall direction and guidance for sanitation standards food production implementing systematic methods standardized recipes portion control menu development and purchasing requirements. Making sure your team is always prepared to bring their best and meet the expectations of the client the residents and Thomas Cuisine leadership team is your daily responsibility.
Essential Accountabilities:
- Verifies that kitchen staff follow all recipes and portion servings correctly. Observes all food stations to eliminate waste and to have the best and freshest products possible. Supervises/trains staff engaged in preparing cooking serving meats carving sauces vegetables soups mise en place technical skills and other food products.
- Produces daily production sheets and records leftovers. Produces menu items by timeline requirements. Ensures that all stations remain stocked before and during the meal periods. Able to identify and fabricate all meats raw or cooked for service or functions as well as other products but not limited to vegetables fruits starches etc.
- Counts the accurate inventory of all items in all food storage areas. Accurately plan and create requisitions for ordering. Receives and examines food products and supplies to ensure quality and quantity to meet established standards specifications and ensures proper storage and organization from all suppliers.
- Maintains all Hazard Analysis & Critical Control Points (HACCP) standard operating procedures. Keeps kitchen dish and storage areas clean and organized. Ensures the staff has a clean and sanitary workstation/area by practicing the clean as you go method.
- Performs all knife skills and cooking methods on proteins vegetables starches and other ingredients according to recipe within prescribed time frame to complete all service times for caf or functions contracts in an accurate and timely manner.
- Maintain all prepared items are labeled with the following information: item inside container date item is prepped use by date and initials of person who prepped the item.
- Work closely with the Executive Chef to standardize recipes menu development and presentation.
- Responsible along with the Executive Chef for maintaining overall food and labor costs within budgetary guidelines.
- Set standards and maintain food presentation quality in the outlet at all times.
- Execute all production and plating in a timely efficient manner and meet and exceed guest expectations.
- Remain on top of culinary trends and seek to improve culinary trends.
- Assigns directs and reviews the work of subordinates work methods procedures workflow and standards for quality and quantity of work.
- Completes other tasks and related duties as assigned.
What you will need
- ServSafe or a state Food Handlers Card.
- Knowledge of food safety standards and food service operations including patient food services. Ability to work all classifications stations and kitchen departments.
- Human Resources policy and procedure administration.
- Ability to read analyze & interpret general business periodicals professional journals technical procedures or governmental regulations.
- Ability to write reports and business correspondence as well as effectively present information and respond to questions.
- Ability to add subtract multiply and divide in all units of measure using whole numbers common fractions & decimals. Ability to apply concepts such as; fractions percentages ratios & proportions to practical situations.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Preferred:
- Culinary degree from an accredited culinary program
- Experience in food service in the Healthcare Industry or Senior Living community and knowledge in therapeutic diets or IDDS is a plus but not mandatory.
- Certified Dietary Manager license is a plus but not mandatory.
Who We Are
Founded in 1986 Thomas Cuisine is an awardwinning privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratchmade cuisine fresh each day. Every Thomas Cuisine team member is an ambassador carrying out our mission reflecting our values and building relationships while doing the right thing.
Who you are
People who do well on our team are serviceminded and have a helpful humble and hungry nature. Embark on a rewarding culinary journey with us where your skills will not only flourish but also contribute significantly to the satisfaction and wellbeing of our healthcare senior living community.
Our commitment to you
At Thomas Cuisine we are dedicated to fostering a workplace that is diverse equitable inclusive and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture.
REAL Food Genuine Service Enduring Relationships
Employment Type
Grant
