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Sous Chef


   Closing Date: Feb. 10, 2018

Division:Guest Services, Inc. Hospitality
Job Location: Redmond - King County
Employment Type:Full Time
Salary Range:DOE
Benefits:For full time employees: a choice of medical plans, dental and vision, 401k savings plan, life insurance and much more.

Description:

 We are looking for an talented and experienced Sous Chef to join our team!

JOB SUMMARY 

The Sous Chef is the direct management assistant to the Chef de Cuisine and is second in command in the kitchen.  The Sous Chef prepares foods for service according to assignment by the Chef and General Manager.  The Sous Chef must also assist in planning, direction and control to all employees within the unit; to achieve operating and financial goals, to ensure food quality, and to meet client objectives and/or customer needs. 

DUTIES AND RESPONSIBILITIES
Supervisory
•Directly supervise all kitchen staff.
•Monitor food service prep and production lines to assure that meals are prepared on time.
•Complete necessary forms, reports, etc.and subject to the Executive Chef as required.
•Assist in developing methods for determining quality and quantity of food served.
•Develop and maintain a good working relationship with department personnel, as well as with other departments, to assure that food service can be properl maintained to meet residents’ needs.
•Train and coach kitchen staff.
•Assure that employees’ Mapping sessions are completed in a timely manner.
•Keep Executive Chef informed on any staff grievances, absenteeism and tardiness.
•Assure that department personnel, residents, visitors, etc., follow established dietary policies and procedures at all time.
•Encourage and support a positive attitude as well as a calm environment throughout the department.
•Assure that safety regulations are followed. Report all accidents/injuries as established by facility procedures.
•Direct daily or scheduled cleaning duties in accordance with established policies and procedures.
•Assure that food storage areas are clean and properly arranged at all times.
•Ensure that proper food handling and sanitation procedures are followed in accordance with local and state health department regulations.
•Attend department and staff meetings.
•Assume additional duties in the absence of the Executive Chef.

Dietary Service
•Assure that all meals are prepared and served in a palatable and appetizing manner.
•Assure that food is prepared in accordance with standardized recipes and special diet orders.
•Inspect special diet trays to assure they are correct.
•Assist in purchasing food and supplies.
•Assure that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times.
•Assist in inventory process and storing incoming food, supplies, etc. as necessary.

Requirements
•High school graduate or equivalent.
•Communicate clearly and fluently in written and oral English.
•Able to communicate effectively with staff having minimal English skills.
•Minimum three years supervisory experience in professional food service operation.
•Current food handlers’ card.
•Supervisory skills.
•Organizational skills; training and coaching skills.
•Problem solving and reasoning skills.
•Able to prioritize workload.
•Common sense and ability to make sensible decisions under pressure.
•Working knowledge of kitchen equipment, operations, maintenance and kitchen layout and design.
•Understand therapeutic diets and how to provide them.
•Understand local, state and federal regulations regarding OSHA laws and health and sanitation regulations.
•Flexible scheduling of days and hours, depending on food service demands. Must be willing to work all shifts including as early as 5:30 a.m. and as late as necessary, weekends and holidays as scheduled.
•Regular, predictable, and dependable attendance.

Physical Demands
•Stand up to 8 hours a day.
•Stoop, bend, and stretch intermittently during work day.
•Lift up to 50 pounds.
•Carry up to 50 pounds.
•Lift overhead.
•Pull and push food carts.

Working Conditions
•Exposure to bloodborne pathogens: Level III
•Work is primarily in kitchen and dietary service areas.
•May be exposed to slippery floors, hot equipment and food, strong odors.
•May be exposed to heat and noise.
•Subject to frequent interruptions
•Subject to sudden temperature changes when entering refrigerator.

Guest Services offers competitive pay and excellent benefits, including Paid Time Off and a generous 401(k) Match.

Veterans, Minorities, People with Disabilities and Women especially encouraged to apply.

Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.

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