Lead Cook

Greenspring Retirement Community, Springfield, VA

Come and join the premier continuing care retirement community in Northern VA. We are currently seeking the best candidate to work for the best company.

Sous Chef Opportunity

Bring work life balance back to your week, your month, your year. Our restaurant closes at 7:30 pm daily. No more late nights, spend time with family and friends while doing the job you love to do!!

Responsible for ensuring the efficiency and quality of food purchasing, receiving, storage as directed. Responsible for the efficiency of food preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of production on a shift to shift basis.

ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.

1. Maintains the Erickson Retirement Communities philosophy and ²Vision² statement.
2. Schedules daily kitchen production and food prep for on-time service for resident meals.
3. Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control using the production sheets.
4. Has knowledge of and ensures food sanitation procedures and practices are followed.
5. Ensures proper presentation of all food items and to provide maximum appeal and freshness.
6. Assists with the supervision, scheduling, training, and discipline with all culinary staff, and utility staff.
7. Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers.
8. Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.
9. Supervises opening and closing of food service operation in the absence of the Chef de Cuisine or Chef.
10. Performs any duties as required.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to initiate and implement necessary plans to assure proper food service for breakfast, lunch, dinner, catering and special events. Ability to supervise.

EDUCATION and/or EXPERIENCE:

Minimum of five years high volume cooking experience. Supervisory experience desirable. College preferred. High School Diploma or GED required.

SUPERVISORY RESPONSIBILITIES:

Cooks and Utility Staff