Sous Chef

This is a temporary role with an anticipated duration of around 6 weeks to 2 months. There is potential for this assignment to be shorter or longer depending upon the need. 

BASIC FUNCTION: Assists kitchen staff in the preparation and service of Breakfast, Lunch and Dinner services. Additionally, the Sous Chef position will supervise kitchen staff as requested from the Chef, the Operations Manager and the General Manager.

 ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assists Cooks in food preparation following listed recipes and production sheets and SOP’s
• Holds a key and significant role within the Department to ensure the directions and instructions of the Executive Chef are carried out and standards are met.
• Utilizes all available food items in the Food & Nutrition Department, creating variety and change showing creativity and innovation.
• Ensures daily Production Logs, waste Logs and all other pertinent HACCP logs and procedures are followed.
• Assists in daily CPM’s (Culinary Planning Meetings) are conducted with clear and concise instructions for all kitchen personnel.

MINIMUM QUALIFICATIONS: Must be able to read menus and production sheets. Must understand therapeutic diets and be able to prepare foods to meet the needs of a variety of different diets.

EDUCATION AND/OR EXPERIENCE:  One-year food service experience as a cook's helper ideally in a retirement community, health center, or institutional food service department.