Sous Chef, Full Time

Public Health Regulations and Dietary Department policies and procedures, including:
• Reviewing menus and standardized recipes before preparing menu items and snacks.
• Complying with daily production charts, standardized recipes and therapeutic menus.
• Preparing and serving the alternative choice for main course, vegetable and dessert at the same time as the first choice.
• Portioning menu items in compliance with therapeutic extension menus and using the appropriate utensils.
• Making menu substitutions as necessary, and recording these substitutions the production menu before commencing
production.
• Ensuring that food temperatures remain in the Danger Zone (4C – 60C) for as short a time as possible.
• Thawing frozen foods either in the refrigerator or under cold running water.
• Cooking/reheating foods to the minimum internal temperatures indicated on the temperature logs.
• Cooling all pre-prepared foods uncovered in the refrigerator.
• Cooling all prepared foods in pans no deeper than 10 cm.
• Serving hot foods to residents at a minimum temperature of 60C and cold foods at a maximum of 5C.
• Taking and recording food temperatures both after cooking, and at point of service.
• Labeling and dating all foods received, prepared, in process, or leftover.
• Taking, labeling, and properly storing food samples.
• Meeting the time schedule for service of meals and nourishments.
• Directing the flow of meal service.
• Following proper food handling techniques, including: Washing hands at the hand washing sink in kitchen or on the RHA.
• Reducing risk of cross contamination by cleaning and sanitizing equipment after each use.
• Using appropriate utensils when preparing/serving food.
• Reporting food, supply and equipment needs to the dietary manager.
• Alerting food service manager to problems and making recommendations about corrective action.