We are looking for a Sous Chef at the Trio Restaurant at Moorings Park.
Qualified applicants would be able to operate a kitchen within budgetary needs, have restaurant quality food background & the ability to follow AHCA regulations.
Moorings Park® is a nationally accredited, nonprofit, Medicare certified community and the only A+ S & P and Fitch rated continuing care retirement community in the country.
For more than 30 years, Moorings Park has established the reputation as the premier retirement community in southwest Florida. Nestled on 83-acres, Moorings Park is located in the City of Naples. Moorings Park offers casual and fine dining, tennis, fitness, lifelong learning, creative arts and exciting social programs.
Schedule: Hours will vary based on business needs; must be available to work flexible hours to include mornings, afternoons, evenings, weekends, and holidays.
JOB SUMMARY
The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen.  The Sous Chef prepares foods for service according to assignment by the Chef and General Manager.  The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs. 
ESSENTIAL FUNCTIONS

Assist in planning and developing menus, and forecasting portion specifications to unit.  Analyze and cost food items.  Ensure compliance with established budget. 
Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. 
Control expenses. Determine food and supply needs for unit.  Maintain inventory control of food and supplies. 
Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods.  Ensure food quality standards are met and amounts are sufficient to meet expected need.  

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred.   
Food Safety Certification.  Strong sanitation habits.
Strong customer service abilities; actively looks for ways to assist customers and coworkers.
Ability to interact and communicate well with the client.  
Ability to problem solve.   

EOE