Job: Executive\Sous Chef @ Litchfield Park location

Statement of Purpose:
To direct and supervise kitchen and purchasing staff. To the train the kitchen staff in the correct food presentation and proper recipes in alliance with the daily production sheets. This position reports directly to the Director of Dining Services and is exempt from overtime pay.

Major Tasks, Duties and Responsibilities:
• Provide direction to sous chefs and kitchen staff.
• Maintain a positive and proactive culture in the dining services department.
• Budget and control costs of food, labor, and supplies
• Provide tools needed for employees to complete duties.
• Schedule kitchen staff in order to remain within budgeting restraints.
• Conduct monthly inventory.
• Institute a safe working environment.
• Maintain, clean and organize the kitchen to be compliant with state, county and municipal regulations.
• Create new menus to suit resident's taste.
• Purchase and order quality product at all times.
• Help train staff in correct food presentation and way of proper recipes.
• Promote public relations.
• Promote and maintain communication and a good working relationship between the dining room staff and the kitchen staff.
• Monitor daily raw food usage and waste.
• Monitor and evaluate job performance goals.
• Work with the Director of Dining Services to keep them informed of all issues related to the dining services department
• Hire, train, evaluate and discipline kitchen personnel.
• To direct and execute in a timely manner the catering functions for the residents, local community and departments.
• All other duties as assigned by the Director of Dining Services.

Machine/Equipment/Tools Used:
Knives
Slicers
Choppers
Ovens
Mixers

High school degree or equivalent.
Educated in the Culinary Arts.
Previous kitchen management experience.
Safe knife handling expertise.
Menu preparation and organization.
Purchasing skills related to ordering of raw food stuffs.
5 years as an Executive or Sous chef in a large operation.