Sous Chef

PRINCIPAL RESPONSIBILITIES:

Under the direct supervision of the Head FAC Chef, the Sous Chef assists with the preparation, planning, and serving of 3 meals a day for a residential facility of 80 men plus staff.  The Sous Chef works as a member of a kitchen team to ensure high quality, tasty food is served in a respectful environment. The Sous Chef is also responsible for the indirect supervision of up to 4 kitchen assistants/dishwashers.  The Sous Chef prepares the daily meals and is responsible for the cleanliness and safety of the kitchen and the serving line. The Sous Chef must demonstrate in their performance adherence to established policies and procedures exhibiting the defined characteristics associated with attendance and punctuality

MAJOR DUTIES:

• Under the direction of the FAC Chef, the Sous Chef is responsible for all aspects of preparing nutritious, good-tasting, well-presented, creative meals, in a climate of dignity and respect, for residents of the Father Alfred Center recovery program and staff.


• Assists with the training and supervision of 4 kitchen assistants/dishwashers working in the kitchen area.


• Responsible for cleanliness of the kitchen work area including the ovens, range, serving line, prep area, walk-in, food preparation equipment, and storage areas.


• Responsible for ensuring compliance with sanitary food handling procedures and stock rotation systems.


• Assists with menu development, planning, and ordering. 


• Monitors use of supplies in the kitchen. Utilizes donated foods and completes and maintains appropriate records and forms neatly and accurately.


• Facilitates and ensures a safe environment (with respect to health and safety hazards) in the kitchen.  Observes safety procedures and precautions.  Maintains awareness of and assists in the identification of workplace and job hazards.


• Attends and participates in relevant meetings including, but not limited to, Dining Room Staff meetings, Chefs’ Meetings, Food Operations meetings, and Foundation-wide meetings. Adheres to the guidelines of the SAF Safety Program.


• Performs other duties as assigned by the Head Chef. Working as part of the DR team knowing your presence is essential for the team to be successful.

NUMBER OF EMPLOYEES SUPERVISED:

Directly: 0     Indirectly: 4 Total: 4

MINIMUM QUALIFICATIONS:

• Culinary Degree or equivalent experience. Food knowledge and creativity in order to produce quality menu items from varied food sources (purchases, donations, food bank, etc.).


• Minimum three years’ experience as a chef. 


• Ability to supervise and train dish room staff for kitchen assistant duties.


• Experience working with and/or knowledge of issues affecting chemically-dependent adults preferred.


• Must be able to react calmly and perform well in high pressure situations.


• Excellent supervisory and/or training skills along with ability to be an active and positive member of a team.


• Knowledge of safe, sanitary food handling procedures. 


• Ability to move cases and bulk bags of food, and to perform the physical labor demanded by volume cooking (e.g., stirring steam kettles, lifting pans into and out of the ovens).  Must be able to lift and carry 50 pounds.


• Excellent work habits. Must be punctual, reliable, cooperative, and team-oriented.


• Excellent organizational and communication skills. 


• Ability to work with minimal supervision.


• Ability to work on holidays, weekends and special events.


• Commitment to St. Anthony Foundation Statement of Values and a desire to work for a social service agency serving the poor.