Sous Chef - Sawgrass Main Kitchen

JOB SUMMARY

The primary purpose of your job position is to prepare food, serve food and supervise kitchen personnel in accordance with current federal, state and local standards, guidelines and regulations, Vicar's Landing established policies and procedures, and as may be directed by the Director and Executive Chef to assure that quality food service is always provided.

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Review menus prior to preparation of food and prepare hot and cold foods in accordance with standardized recipes and sanitary regulations.  Prepare meals in accordance with planned menus, this includes normal and special therapeutic diets as prescribed by the Physician.  Assure that all food production records, and temperature logs are maintained and filed in accordance with established policies and procedures. Responsible for closing of the kitchen and assuming total supervision of the staff during the absence of the Chef.  Delegate responsibility and accountability to other responsible department personnel. Make sure all meals, including To Go's are portioned correctly. Taste all food before serving to Members. This duty is performed about 40% of the time.

2. Assure that food and supplies for the next meals are readily available including all pre-prep and food is pulled from freezer. Make only authorized substitutions and assume the position of expediter. This duty is performed about 10% of the time.

3. Assure daily or scheduled cleaning duties are performed and clean as you go is enforced. Assure food is properly stored, labeled, covered, and dated in the reach-in refrigerators and walk-ins.  Assure that all food storage spaces are properly arranged and clean. Assure all equipment is clean and sanitary. Assist in the storing of incoming food as necessary. This duty is performed about 15% of the time.

4. Assist the Chef in maintaining a clean and safe department. Must obey and enforce all safety and sanitation guidelines set up by Dining Services Department, Vicar's Landing as well as federal, state and local laws.  Maintains assigned work standards in a safe and sanitary condition.  Report all hazardous equipment/conditions to the Director, or Executive Chef.  Report all accidents/incidents as prescribed by department policies and fill out required reports as directed. This duty is performed about 10% of the time.

5. Maintain acceptable standards of personal hygiene and comply with department dress code. This duty is performed about 5% of the time.

6. Attend in-service training as required, assist the Chef in providing on the job training for newly assigned department personnel to ensure food is palatable, appetizing in appearance, served in accordance with portion control and in a sanitary manner. This duty is performed about 5% of the time.

7. Reports to work as scheduled, excellent attendance is most important for us to deliver our best service to the members and not to over burden our fellow employees when we miss work. This duty is performed about 10% of the time.

8. Perform other duties that may be assigned by your supervisor. This duty is performed about 5% of the time.

9. Perform any other related duties as required or assigned.

Education & Experience:

High school or GED, plus specialized schooling and/or on the job education in a specific skill area; e.g. data processing, clerical/administrative, equipment operation, etc, plus 2 years related experience and/or training, and 7 to 11 months related management experience, or equivalent combination of education and experience.

Minimum two years as a cook/sous chef in a hotel, fine dining restaurant, club health care facility or similar institution.

JO