The Sous Chef position at the Council on Aging of Central Oregon is a rare opportunity in the restaurant industry to give back to underserved communities in Central Oregon and also have a set four-day work week with full benefits including paid time off, health and dental insurance, and a retirement package. The Sous Chef works closely with staff and volunteers to prepare and package meals for the Meals on Wheels and Community Dining programs across Deschutes County. The Sous Chef reports directly to the Executive Chef.
Hours
The schedule is Tuesday-Friday 6:00am-2:30pm.
Compensation
The salary for this position is between $21-23 per hour depending on experience. There is a 5% pay differential for bilingual candidates. Council on Aging offers a complete benefits package, including health, dental and vision care; a 403(B) retirement plan, generous paid time off, an Employee Assistance Program, and more.
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
Prepare and measure ingredients to be used in meal preparation (chopping and peeling vegetables, cutting meat etc.)
Undertake basic cooking duties such as reducing sauces, parboiling food, etc.
Prepare simple dishes such as salads, entrees, etc.
Ensure great presentation of plated and packaged meals.
Ensure compliance with food handling and storage regulations
Assist with maintaining successful health department survey inspections.
Manage, rotate, and date inventory as required to ensure freshness and safety of food.
Maintain a high level of professionalism and confidentiality with clients and client records.
Train and supervise kitchen volunteers to ensure safe food preparation, efficient workflow, and adherence to health and safety regulations.
Maintain a positive and productive working relationship with colleagues and volunteers at all times.
Help oversee the kitchen when the Executive Chef is on PTO.
Conduct other responsibilities as assigned.
Minimum Qualifications (Knowledge, Skills and Abilities)
High School Diploma and two or more years of food service supervisory experience; or equivalent combination of education and experience.
Ability to follow printed recipes and plate specifications.
Knowledge of food preparation, sanitation and safety processes and regulations in a commercial kitchen.
Possess or able to obtain a Food Handler certification.
Ability to maintain personal hygiene in accordance with Oregon Health Authority.
Proficient in customer service and problem resolution.
Ability to work independently with minimal supervision.
Ability to communicate effectively with staff, volunteers and clients.
Strong organizational, planning, and prioritization skills.
Possess a general understanding of the needs and challenges of older adults.
Ability to function in a fast-paced, busy environment as a part of a team.
Bi-lingual is a plus.
Physical Demands and Work Environment
This work requires the following physical abilities: climbing, bending, kneeling, twisting, reaching, standing, sitting, walking, lifting, carrying and relocating 100lbs.
Vision abilities required include close vision, distance vision, and ability to adjust focus.
Finger dexterity for activities such as mixing, scooping, grasping and repetitive motions.
Be able to work in a standing position for long periods of time (up to 8 hours).
This work is performed both indoors and outdoors.
Able to withstand extreme temperatures, hot and cold.
