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Executive Sous Chef - NJ, Tinton Falls - Job

Posted on Nov 12, 2018 by Unidine

Red Bank, NJ 07701
Health Care
Immediate Start
Annual Salary
Full-Time

Title
Executive Sous Chef
Category
Back of House (Culinary)
Description

Unidine was founded in 2001 with a focus on providing high quality service and an unwavering commitment to scratch food preparation. We focus wholly on providing custom culinary experiences, featuring fresh, from scratch food production with an emphasis on health & wellness. Today, our company has a national presence, yet still dedicated to delivering a unique dining experience to every one of our clients. Along the way, we have remained true to our original mission and we continue to innovate and disrupt the industry with strategic solutions.

Every member of the Unidine team is driven to deliver the highest level of service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction, and social responsibility. From this common foundation, we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations every day, which is why we are looking for the best talent in the industry.

As the Executive Sous Chef you be responsible for the food production in your kitchen(s). This Executive Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service, in addition to managing a team. This successful culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction.

Essential Functions and Key Tasks:

  • The executive sous chef is in charge of the kitchen and is responsible for overseeing all the culinary activities
  • Provide assistance to executive chef in all ramifications
  • Oversee kitchen operations, which must be done in accordance with the organization's standards
  • Update the work schedule to be assigned to each cook.
  • Ensure junior chefs adhere strictly to recipe review program of the organization
  • Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
  • Attach recipe review and culinary check list to culinary package for management reviews
  • Properly monitor cooks' working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
  • Ensure proper storage of fresh products and other food items
  • Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
  • Provide the all-important training to newly recruited cooks and take note of how they progress
  • Maintain consistency and quality in food taste in line with photos and recipes made available by the organization's management
  • Closely monitor process of food preparation
  • Run the kitchen operations and oversee food preparation and ensure their appropriate presentation to clients.
  • Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards
  • Maintains basic food recipes, preparation, service, and storage sanitation principles.
  • Maintains a neat, clean, well-groomed appearance
  • Manages dining personnel and work in a cooperative manner with team members, guests, and client personnel
  • Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions
  • Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals

Position Requirements

Education and Experience :

  • 1-3+ years related experience and/or training in food production.
  • High school diploma or equivalent

Work Environment:

  • Back-of-house.
  • Requires work in grill area with extreme heat conditions and frequent interaction with heated equipment, grease, and other at-risk conditions.
  • Involves repetitive motion; walking and/or standing for extended periods of time.
  • Frequent lifting, pushing, and carrying.

Unidine is an Equal Opportunity Employer . All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.


Full-Time/Part-Time
Full-Time
Additional Information

Position
Executive Sous Chef
Division
Corporate Culinary
Number of Openings
1
Exempt/Non-Exempt
Exempt
Location
CommVault Systems
About the Organization
Many Faces. One Focus.
Unidine offers just one service: the best food and dining management in the industry. We listen closely to understand the needs, the goals and the culture of each community we serve and then apply our knowledge, expertise and creativity to develop a custom dining program to meet each client's objectives.
Unidine offers food and dining management services across three business segments: senior living culinary group, healthcare culinary group, and corporate culinary group . Select the segment that applies to you and learn more about our people, our passion, and the custom dining programs that are transforming the industry.

The Unidine Approach
The Unidine approach is unique in the food service industry. We combine a passion for fresh food and culinary excellence with caring, attentive service, cutting edge systems and seasoned management to deliver dining programs that exceed our clients' expectations, delight our customers and deliver on our financial commitments.

Fresh Thinking, Culinary Excellence!

EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.


Apply Now


Reference: 569309840