Sous Chef jobs in Michigan

Taking care of dependent persons is worthwhile to work.  Serving others is a lifestyle choice and should not be entered into lightly.  Contributing to the health and welfare of others can be draining at times, but at the same time can be truly rewarding.  Being a caregiver is a dedicated occupation and is not like any other job.  You have agreed to accept the responsibility for providing proper care and service to persons who depend on others for care.  This means you agree to follow the guidelines of this living center as you perform your duties and fulfill your responsibilities. 

Purpose of this position: 

Sous Chef must be familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed. A Sous Chef often acts as the intermediary between culinary staff and resident services staff: strong leadership and communication abilities are a must.   Sous chef works with the chef, other cooks, and culinary staff preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices.  Provides positive leadership for all culinary staff on shift. Sous chef is normally required to work nights, weekends, and many holidays. 

Qualifications: 

Experience and training in professional cooking, applicable certification.  Must obtain and maintain Food Protection Manager Certification in food service safety and sanitation (such as ServSafe) and HACCP certification; obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the sous chef needs good leadership and motivational skills.

Minimum age 18 years.  Must be able to pass the state-mandated criminal background screening and random drug testing.  

Essential Functions: 

• Second in Command in the kitchen; in charge when Chef is not present.
• Meal service:  Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations.  Assure meals are served on time, at the proper temperature. Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef)  Properly completes required documentation of temperatures, foods used, etc.;  
• Assures food is served properly, at the correct temperatures, and in an appetizing manner.  Monitors food / plates that are returned to the kitchen.  Informs Chef if a particular food is not eaten by multiple residents.  Informs Shift Supervisor if an individual resident is returning food uneaten.  
• Resident satisfaction:  assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences.  
• Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator) 
• Resident satisfaction:  assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences.  
• Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator)  
• Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition.
• Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible.  Proper plating of food including use of garnish.   a. Shift supervision of Utility Workers and Server/Prep assistants b. Immediately reports any malfunction in equipment or physical plant. c. Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft.
• Budget compliance support – including monitoring stock, assisting in food and supply ordering
• Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation.
• Other duties as required to meet the goals and objectives of the assisted living center. 

General Responsibilities: 

• Be a goodwill ambassador for this living center
• Comply with Life Safety policies and periodic “drills”
• Participate in training opportunities
• Report safety and health hazards to the Maintenance Supervisor
• Work cooperatively with others on the same shift and across shifts
• Report to work as scheduled
• Treat all residents with dignity and respect
• Observe residents for any change in condition (physical, emotional, cognitive or behavioral)
• Communicate any change in condition to the Shift Supervisor  
• Comply with infection control protocols  
• Compliance with all Resident Rights including confidentiality
• Compliance with the guidelines stated in the Employee Handbook
• Compliance with the code of conduct included in the Employee Handbook. 

Physical & Mental Requirements:

• Able to lift 50lb
• Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time.  
• Able to perform physically repetitive work.  
• Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures.  
• Able to work with strong smells and chemicals  
• Ability to handle pots and pans, stir a variety of textures for extended periods of time.  
• Ability to use telephone and computer (including email) for communication  
• Ability to communicate verbally and in writing with residents, co-workers, and supervisors.  
• Ability to comprehend written and verbal instructions in English  
• Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia-related issues, and death of residents.

Benefits & Compensation: 

• Hourly Wage of $18-$20 per hour based on experience and benefits as stated in the Employee Handbook.  
• Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review.  
• The annual increase in pay rate is merit-based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator.  
• An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities. 

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