Be part of a team…where creating joy is the ultimate goal

Regardless of position, Garlands employees have the unique opportunity to connect with members, create joy and happiness, mentor positive energy, inspire others and, most of all, be inspired.

Find work-life balance in the Food and Beverage industry at the Garlands!

The Sous Chef in Healthcare is responsible for working with the Executive Chef in order to lead the Culinary staff for an award-winning community. This position will lead the culinary area for the Assisted Living, Skilled Nursing and Memory Care property.

Member and Guest Services

• Warmly greet and enthusiastically interact with all members, acknowledging them by name
• Communicate guest feedback or concerns to Executive Chef, Manager of Food & Beverage and the Director of Hospitality in a timely manner.
• Walk through the dining room(s) during serving hours at least once each week, interacting with members and soliciting their feedback on the food
• Respond to all member inquiries within 1 business day
• Escort members and guests to their point of destination when asked for directions
• Maintain confidentiality of all members’ and other customers’ personal information

Kitchen Services

• Ensure there are standardized recipes for all menu items and that they are followed
• Work with Executive Chef, Manager of Food & Beverage and Dining Room Manager on planning at least (1) one special themed event a quarter
• Recipe and Menu Development with Registered Dietitian and Executive Chef
   

Food Preparation

• Ensure kitchen lines are completely set up in accordance with standards
• Ensure proper portion controls systems in place and being followed
• Ensure all orders are completed and ready to be picked up by Dining Room staff within standard lead times
• Ensure all food preparation standards meet federal, state and local regulations at all times
• Check daily par levels and place orders if the items are below the par level.
• Be present and working on the line during peak lunch and dinner hours to expedite and assist kitchen staff

Food Storage

• Conduct an inspection of all coolers each day, checking for proper storage, quality of product and par levels
• Ensure all hot food is kept at or above F140
• Ensure all cold food is kept at or below F40
• Ensure all food items are wrapped, labeled and dated and properly stored according to IDPH standards when not being used
• Ensure food products are being rotated when new products come in (FIFO)
• Ensure a food inventory checklist is completed at the end of every shift and that all “staple” food items are always in stock

Cleanliness

• Conduct a daily walk-thru of the kitchen, checking for cleanliness standards and temperature log compliance
• Ensure all kitchen cleanliness and sanitation meet federal, state and local regulations at all times, including PV kitchens
• Conduct a thorough kitchen walk-thru at least once each week to ensure maintenance and cleanliness of facilities meet expectations and adhere to federal, state and local regulations

Communication

• Ensure pre-shift meetings with kitchen and dining room staff are conducted before lunch and dinner, to review new menu items, special events, training issues
• Ensure a daily production and duty list is prepared and followed through each day by the kitchen staff
• Attend Dining Room department staff meeting 
• Attend Food and Beverage meeting 
• Meet with Executive Chef  to discuss current events and outstanding projects and issues
• Complete Incident Reports, Concern Reports, and Team Member Accident Reports 
• Communicate questions, concerns, suggestions, observations, or other comments that could have an effect on member satisfaction to Executive Chef and Manager of Food and Beverage in a timely manner

Training, Development & Support

• Ensure all Kitchen standards and expectations are consistently maintained
• Ensure all Kitchen team members are provided with adequate and appropriate tools and equipment 
• Ensure there are labels on all cleaning chemical bottles, specifying the chemicals inside
• Ensure all Kitchen team members are familiar with MSDS sheets, including knowing where they are located, how to read them and how to use them
• Assist with the development of Kitchen department goals and staff training
• Assist all Kitchen team members towards meeting job standards, expectations, department goals and training objectives
• Ensure all Kitchen team members are in full uniform at all times
• Follow up on all Kitchen team members’ questions, concerns, needs, etc in a timely manner

Performance Acknowledgment

• Solicit “accomplishments” from Kitchen team members and report to Executive Chef every month
• Hold Kitchen team members accountable to maintaining standards and expectations, completing corrective counseling with team members in a timely manner

Special Events

• Review all Function Sheets to ensure all food items ordered and on hand for all special events
• Ensure all food is properly prepared and delivered within designated time frames

Physical Requirements:

• Must be able to lift up to 30 lbs.
• Must be able to stand, stoop and walk continuously, with approximately one-half hour of sitting during workday.
• Must be able to move arms and hands in all directions to clean tables and workstations
• Must be able to lift and move tables and chairs
• Must be able to lift and empty boxes and other containers