What are the responsibilities and job description for the Sous Chef position at HRA?
* Produces and oversees breakfast, lunch and dinner depending onschedule, for quality assurance of meal presentation and portion control
* Prepares and coordinates all meals from standardized recipes
* Assists in the coordination of prep for the following day’s menu
* Participates in a pre-meal meeting with food servers to review detail of daily menu
* Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored in accordance with local,
state and county health department policies
* Ensures an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes
* Assists in menu and recipe development
* Assists in food ordering and inventory
* Assists in the adherence to maintaining budget compliance for daily food costs
* Assists in applying appropriate loss prevention procedures
* Assists in training, scheduling, of employees in accordance with HRA’s human resources policy
* Assists in the coordination and execution of special events
* Maintains kitchen cleanliness and food preparation according to state and local health department code requirements
