Sous Chef

Responsibilities

• Prepare nutritious, appetizing, and attractive meals for residents
• Serve meals in a punctual and attractive manner
• Follow food safety and proper procedures for covering, labeling, dating, and storing food
• Accurately complete logs in a timely manner
• Oversee kitchen operations in the absence of the Executive Chef
• Resolve food-related issues as needed
• Perform administrative tasks such as menu planning, ordering, receiving, invoice processing, inventory management, end-of-month reports, staffing, and payroll (if needed)

Qualifications

• High school diploma or equivalent
• Minimum 2 years’ experience in industry or full-service restaurant cooking
• Effective communication in English and excellent customer service skills
• Ability to prepare and follow recipes
• General knowledge of and ability to conform to sanitation and safe food handling practices
• Basic computer skills