Description

The Sous Chef is responsible for the supervision of food service personnel in the absence of the Culinary Services Chef.

Essential Duties and Responsibilities Teamwork with the following and all other duties and responsibilities assigned.

1. Prepares and serves food per planned menus, following standardized recipes and guidelines, using standard portion sizes.

2. Prepares food according to prescribed sanitation standards. 3. Prepares food for modified and therapeutic diets.

4. Responsible for serving meals at scheduled times, planning and organizing food preparation appropriately.

5. Performs routine record keeping duties to assist the Culinary Services Chef.

6. Performs clean-up duties as needed for each meal service.

7. Uses equipment and materials in a safe manner following correct operation and cleaning procedures.

8. Follows cleaning schedules and sanitation checklists.

9. Reports all repair and maintenance needs to Culinary Services Chef promptly.

Other Responsibilities

1. Assists with menu preparation.

2. Trains food service personnel in the functions of their positions and the safe operation of equipment and use of supplies.

3. Checks and records freezer and refrigerator temperatures.

4. Oversee the production of meals and take a hands-on approach when necessary.

5. Assist with planning special functions that will require food service.

6. Schedule staff to meet operational needs.

7. Solicit resident feedback by visiting dining rooms at mealtimes.

8. Keep current with industry and professional trends.

9. Attends various meetings as required or appropriate for position.

Requirements

Education and/or Experience

Requires at least two years of related experience; Knowledge of DOH, DPW, OSHA, and Life Safety standards desired; Complete annual state mandated training requirements (Regular In-services as well as any external training).