Sous Chef

Report directly to the Executive Chef. Quickly amass an in depth familiarity in all kitchen/dining room operations. Assist the EC as needed managing, directing and developing staff in all daily aspects of kitchen and facility operations. Possess the knowledge of executing and maintaining all HACCP requirements along with Health and Safety requirements set by the County, State and Federal Health Codes for commercial kitchens.ResponsibilitiesReports directly to the Executive ChefDirectly responsible for kitchen and dining room operations during scheduled open and closing shiftsManaging the adherence of all site policies and proceduresOversee, manage and execute the day to day production of all food items including food production sheets, temperature log books, rotation of goods (FIFO), monitoring of production and serving times, staff scheduling and planning,Follow all food safety rulesFollow all Physical Safety rulesEnsure that all meals are correctly prepared and ready to be served at designated meal timesOversee and help with dishwashing and daily garbage removalOversee and adhere to all kitchen, dining room and site HACCP proceduresManage all shift employees ensuring that all cleaning and sanitizing procedures are adhered toEnsure that receipt of all foods are stored properly and rotatedAll clients are served in a friendly, quick and courteous manner, using proper service techniques and portioning guidelines. The Sous Chef shall be completely knowledgeable with the day’s menu prior to beginning of meal service. Each customer is greeted, served and thanked appropriatelyClient/customer complaints and/or concerns are handled positively and efficiently. All concerns are immediately brought to the Executive Chef’s attention. In the event the Executive Chef is not on site, contact the Operations Director or the Operations/Clinical Supervisor on staffIn conjunction with the Executive Chef, train kitchen employees in all facets of kitchen operations including, dish room, deep sink, serving meals, dining room service line, set up, breakdown, daily prepConduct frequent inspections of kitchen, dining room, dish room, storeroom, and coolers. Promptly act to correct deficiencies during inspectionsMaintain effective and constant communication with the Executive Chef and with kitchen staff. Be responsive to staff’s comments and concernsMaintain effective working and communication relationship with all staff and departments working at the Ambrosia Treatment CenterEnsure that all kitchen staff adhere to the highest standards of personal hygiene, grooming and personal appearance For a virtual tour of the facility, please visit our website at pinelandsrecovery.com.