JOB DESCRIPTION

GENERAL DESCRIPTION:

The mission of Metrocare Services is to serve our neighbors with developmental or mental health challenges by helping them find lives that are meaningful and satisfying.  We are an agency committed to quality gender-responsive, trauma-informed care to individuals experiencing serious mental illness, development disabilities, and co-occurring disorders. Metrocare programs focus on the issues that matter most in the lives of the children, families, and adults we serve.  

The Metrocare Café serves grab and go breakfast and lunch items for the staff and clients while providing training opportunities for individuals with developmental disabilities and mental health needs. As the Sous Chef, you are responsible for assisting the Executive Chef with all culinary and operational aspects of the Café. The Sous Chef must be hands-on; assist with developing flavorful menus, cooking and preparing meals to the Executive Chef’s standards, support with training interns, ensuring excellent customer experience and kitchen safety and everything else needed to run the café successfully.

HOURS OF RESPONSIBILITY:      

Monday – Friday 7 am – 4 pm, (Must have the ability to work flexible hours when needed to support events outside of general hours.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The essential functions listed here are representative of those that must be met to successfully perform the job.

• Support food preparation and cooking using various methods to meet prep lists, par levels, and recipe standards.

• Assist in setting up and maintaining standardized recipes in electronic format.

• Maintain a clean, sanitary, and safe kitchen environment, including all prep, cooking, and storage areas.

• Train staff on safe equipment use and cleaning procedures, report maintenance issues promptly.

• Supervise and support kitchen staff and interns during the Executive Chef’s absence.

• Provide hands-on training in culinary techniques, food safety, and kitchen operations.

• Manage inventory and ordering food and supplies to ensure efficient kitchen operations.

• Assist with catering and special event preparation as needed.

• Support Executive Chef with business unit's financial performance, including revenue generation, cost management, and profitability

• Support Executive Chef with all aspects of back-of-house operations, including food preparation, cooking, packaging and catering.

• Ensure compliance with Metrocare policies, maintain accurate records, attend required meetings

• Stay up to date on current culinary trends and techniques.

• Performs other duties as assigned.

COMPETENCIES:

The competencies listed here are representative of those that must be met to successfully perform the essential functions of this job.

• Conducts job responsibilities in accordance with the ethical standards of conduct, state contract, appropriate professional standards and applicable state/federal laws.
• Analytical skills, professional acumen, business ethics, thorough understanding of continuous improvement processes, problem solving, respect for confidentiality, and excellent communication skills.
• Adheres to agency policies and procedures.
• Meets deadlines and performance expectations; promptly informs his/her supervisor of issues that may interfere with doing so.
• Follows written and verbal instructions, seeking timely clarification when needed.
• Demonstrated experience in utilizing organizational, documentation and time management skills.
• Acceptance of individual differences. Supports multiculturalism by treating all people with dignity and respect and not engaging in discriminatory behavior.
• Demonstrate competency in financial and budgetary issues
• Able to work autonomously with minimal or no supervision.
• Displays a positive attitude that promotes harmony and teamwork and demonstrates a high level of customer service and professionalism.
• Knowledge of food safety and sanitation regulations.
• Strong coaching and employee development skills.
• A passion for culinary arts and a commitment to excellence maintain a high level of professionalism and confidentiality.

EDUCATION AND EXPERIENCE:

• Required: Associate’s degree in culinary arts

• Required: Four (4) years’ experience as a sous chef or line experience

• Required: Current ServSafe manager certification

• Preferred: Experience (paid or volunteer) working with individuals with developmental disabilities

DRIVING REQUIRED:  No    

MATHEMATICAL SKILLS:

• Basic math skills required.

• Ability to work with reports and numbers.

REASONING ABILITY:

• Ability to apply common sense understanding to carry out simple one or two-step instructions.

• Ability to deal with standardized situations with only occasional or no variables.

COMPUTER SKILLS:

• Use computer, printer, and software programs necessary to the position (i.e., Word, Excel, Outlook, and PowerPoint).

• Ability to utilize Internet for resources.