Sous chef

To assist in the oversight of daily operations in the kitchen. Works with the Executive Chef to ensure the highest quality food products and kitchen cleanliness in accordance with Company policies and procedures. This position may be required to supervise other staff positions. This position will perform the duties of the Executive Chef in his/her absence.

 - Produce and oversee meals, production and special events for quality assurance of meal presentation and portion control.

 - Prepare and coordinates all meals from standardized recipes. Ensure production sheets are completed according to the food production sheets policy.

 - Assist in the coordination of prep for the following day’s menu.

 - Participate in a pre-meal meeting with food servers to review detail of daily menu. Maintain daily interaction with residents.

 - Keep stock rooms, coolers and freezers clean and rotated. All food must be covered, labeled, dated and stored in accordance with local, state and county health department policies.

 - Ensure adequate staffing of culinary employees each shift.

 - Assist in ordering and inventory.

  - Assist in the adherence to maintaining budget compliance for daily food costs. Assist in applying appropriate loss prevention procedures. Keep waste to a minimum by utilizing food storage and food recycling techniques.

 - Assist in training and scheduling of employees in accordance with Company human resources policy.

 - Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Adhere to personal hygiene policy.

 - Attend all required training, in services, and staff meetings. Meet all department training standards through regulatory training and/or other necessary training modules as required.

 - Perform other duties as assigned.