Sous Chef

Responsibilities

• Prepare nutritious, appetizing, and attractive meals for residents
• Ensure a smooth, efficient, and safe operation of the kitchen
• Review and prepare meals according to holiday menus and recipes
• Set up service to serve nutritious food in a timely and attractive manner
• Follow food safety procedures and maintain cleanliness in preparation and serving areas
• Complete logs accurately and 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 mentor and direct others
• Basic computer skills