Sous Chef - 3pm-Noon

Sous Chef

The Sous Chef is responsible for production and service of high-quality meals, food production and presentation and all back-of-house activity. Expected to meet or exceed community food service standards at all times.

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

Attend to all resident needs in the restaurant ensuring responsive, friendly, and courteous service. Work on the floor or in the kitchen, wherever needed, to ensure smooth operation. Assist in the development of dietetic policies and procedures. Assist with the receiving and storage of food. Assist with food preparation and service. Assist the dietician in planning and conducting an on-going in-service training program and provide follow-up recommendations to the dietician and state survey team. Assist with planning menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures. Ensure compliance with resident dietary restrictions. Visit residents and assist with gathering information on food preferences. Conduct regular Quality Assurance Audits. Practice safe and sanitary food handling. Practice all safety and loss prevention procedures. Review health certificates (food handlers/Safe Serve). Attend all in-services as required. Perform all other reasonable tasks assigned by your supervisor.

The employer is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the employer will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective employees and incumbents to discuss potential accommodations with the employer.