Junior Sous Chef- Full Time

The Junior Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef in all food production for the Plymouth Harbor on Sarasota Bay community and managing all associated staff with production-related responsibilities. DUTIES/RESPONSIBILITIESPurchasingPlace orders for food and supplies based on menus and production Executive Chef appraised of purveyors to see that quantity and quality conform to receiving certain correct temperatures are maintained in storage rooms and certain that accurate temp logs are kept and filled out dailyMake certain all food and supplies are used on a rotating issue of food and supplies in amounts required on the Production adequate security of the in monthly physical inventory PreparationAssist in planning the accuracy of Production Records and preparation for quality methods and timing; including batch preparation timed to customer preparation to ease production of future food items and coordinate meal all food quality by tasting prior to service and in time to make strive to improve efficiency and correct temperatures in holding cabinets both heated and refrigerated. Maintain schedules that serve food hot or cold at the peak of its that a pre-meal meeting occurs before each meal with cooks and that all food is served at the appropriate temperatures in the correct portions and presented attractively on the dish. Sanitation and HousekeepingMaintain standards in accordance with local and state all sanitation logsMaintain schedules for dishwashing and general Executive Chef appraised of needed repairs and daily inspection of entire kitchen and related areas for sanitation housekeeping and preventive maintenance of the planned program monitoring for unsafe practices and correct them with all accidents as required by law and facility emergency medical aid when safety inspection as a part of the daily inspection for sanitation and all team members engaged directly in food preparation and general cleaning team members of the areas under his/her in training team members with emphasis on the following: Job Skills Work Techniques Personal Appearance Sanitation and Safety input for team members under his/her supervision. Quality AssuranceParticipate in Quality Assurance safely complying at all times with Plymouth Harbor safety standards. Immediately report any accidents and/or incidents to the 555 in the event of an and participate in workshops seminars and mandatory in-services as approved or required. Maintain work area equipment and supplies in a clean sanitary and organized manner. Ensure that work areas are neat and confidential materials are properly stored before leaving area on breaks end of workday etc. Perform of other duties as deemed necessary and appropriate or as may be directed. SUPERVISORY RESPONSIBILITYThe Junior Sous Chef has supervisory responsibility for Lead Cooks Cooks and Utility Workers within his/her assigned :Minimum three years resort/club style and catering kitchen experience have experience in volume food production. General:Must have comprehensive knowledge of food production and use of standardized have good organizational skills. Must be a detail-oriented person and able to perform duties with great accuracy on a daily have excellent personal skills demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individuals competence. Must have good communication skills; speaking writing and be fluent in English and able to communicate in workplace have good computer be proficient with Microsoft Office programs with emphasis on Excel Outlook and Word with the ability to learn and use proprietary software as required. CERTIFICATES/LICENSES/REGISTRATIONSMust be ServSafe certified or have the ability to obtain this REQUIREMENTSSupport Plymouth Harbors mission striving daily to ensure the best possible outcomes for the health and well-being of residents and staff. Maintain high personal standards for performance and encourage others to do the be able to get along with others and work as a team confidentiality in all Plymouth Harbor resident and team member matters. Use good judgement and make independent decisions when circumstances warrant such harmoniously with all persons residing in employed by or associated with the organization. Be able to relate to and work with ill disabled elderly emotionally upset and at times hostile people. Wear Plymouth Harbor team member i.d. badge at all times when on duty. Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits. PHYSICAL REQUIREMENTSMust possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the be able to sit stand walk and move throughout the workday (lifting carrying bending squatting reaching kneeling pushing pulling twisting) using good body mechanics. Must be able to lift/push up to 75 pounds. Must be able to stand for long periods of be able to cope with the physical and emotional demands of the position.