SOUS CHEF

Established in 2000, Atlanta-based Parc Communities is a premier operator of upscale, full-service senior living communities.
A leader in hospitality-enriched senior living, Parc Communities specializes in developing and operating high-end independent living, assisted living and memory care properties.
Featuring prime settings, innovative designs and state-of-the-art lifestyle options, Parc Communities serves residents and their families with an abiding tradition of “ladies and gentlemen serving ladies and gentlemen.
” This culture of service extends to our associates, making Parc Communities an employer of choice.
The Sous Chef is responsible for the provision of a high-quality dining service throughout the community and should always take into account resident preferences and dietary considerations in compliance with applicable health and sanitation regulations.
The Sous Chef runs an organized, well-managed shift, ensuring consistent and high-quality food.
REPORTS TO: Department: Dining Services Primary: Executive Chef FLSA STATUS: Non-Exempt SALARY: $18.
00/hour QUALIFICATIONS AND REQUIREMENTS: · Minimum of five years’ experience as a chef, preferably within the hospitality industry · Must have knowledge about developing recipes that respond to special dietary requirements, such as low sugar, low sodium, and low fat · Current Serv Safe Certification (Food Handler’s Permit-TX only) · Must have knowledge of state food handling and kitchen regulations · Demonstrated knowledge of OSHA-MSDS sheets and procedures · Must have knowledge of the safe operation of all kitchen equipment · Must have knowledge of fire and safety procedures · Must be willing to work as a cook, server, or utility, if needed · Must convey a positive and professional image to residents, family members, visitors, and co-workers ESSENTIAL FUNCTIONS: · Production of menus and recipes that utilize the highest quality ingredients allowed within the overall food cost budget as set by Parc Communities · Compliance with food policies and procedures observed by kitchen staffs, including safe food handling procedures for cooking staff with special emphasis on critical control temperatures · Coordinate the serving of food in the absence of the Chef · Assist in ordering food, supplies needed for the following weeks’ menus · Assist with control of food inventories with particular attention being paid to potential overproduction, waste and theft of food products · Ensure attractive preparation of food on the plate before serving · Train new kitchen staff in the areas of food preparation and quality service · Prepare meats for storage and portion control upon delivery · Ensure proper storage of all delivered foods and ingredients · All other duties as assigned by the Executive Chef or General Manager REQUIRED COMPETENCIES: · Ability to manage in a diverse environment with focus on quality of delivery and customer service to residents and their family members, team members and other visitors to Parc Communities · Ability to foster trust and build strong relationships with residents, team members, peers, and Senior Leadership · Strong attention to detail · Demonstrated team oriented and collaborative work style and willingness to assist team mates as needed to get the job done · Demonstrated aptitude for learning emerging culinary trends and dietary considerations, safety standards and apply as needed · Adaptability- able to change tasks quickly as business needs dictate · Maintain confidentiality of verbal and written information pertaining to residents, employees and community operations · Ability to execute under pressure · Ability to prioritize responsibilities, manage time effectively and meet deadlines accordingly · Promote Parc Communities in a positive way · Employees will always work to the standards defined in the Parc 20 Basics, The Four Steps of Service, and the Parc Communities Credo · Neat appearance, adherence to dress code and good personal hygiene is expected WORK ENVIRONMENT AND PHYSICAL DEMANDS/TRAVEL REQUIREMENTS: · In the kitchen working conditions can be hot, humid, and sometimes cold.
Kitchen areas can become congested and noisy during meal preparation and service times.
-80% of time · In the kitchen working conditions can be hazardous as work requires contact with stoves, griddles, refrigerators, food mixers, food processors, meat slicers, dishwashing equipment, sinks, knives, and various utensils, pots, and pans.
Other hazards in the kitchen also include steam, wet floors, hot oil, and cleaning equipment.
· Lifting, pushing, or pulling up to 50 pounds, using proper body mechanics · Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas · Possible exposure to unpleasant odors · Possible exposure to chemicals as identified in the MSDS Manual · Possible exposure to verbal aggression from vendors, guests, residents and/or family members · Continuous exposure to clients and/or family members who may be under stress · Working hours are as agreed with the Executive Chef.
Weekend duty can be expected It is the policy of Parc Communities to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.
This policy relates to all phases of employment, including, but not limited to, recruiting, employment, placement, promotion, transfer, demotion, reduction of workforce and termination, rates of pay or other forms of compensation, selection for training, the use of all facilities, and participation in all company-sponsored employee activities.