Sous Chef

Duties And Responsibilities

• Cooks menu items according to recipes, diet and nutritional needs of residents.
• Cuts, peels, washes, and prepares meats, fruits, and vegetables.
• Checks the freshness of food and ingredients.
• Rotates and stores food supplies.
• Aids in training and supervision of cooks.
• Helps plan menus and ensure the quality of meals.
• Inspects supplies, equipment, and work areas for cleanliness and functionality.
• Aids in ordering and maintaining inventory of food and supplies.
• Maintains sanitation practices and follows kitchen safety standards.
• Performs other duties as assigned.

Qualifications

• A High school diploma or GED is required.
• A Culinary Arts Diploma preferred.
• Working knowledge of rules and regulations related to health and safety in food preparation.
• Knowledge of cooking times and temperatures essential in accordance with ServSafe guidelines.
• Knowledge of various cuts of meat and seasonings.
• Demonstrates ability in a wide range of food preparation and skills.
• Able to communicate effectively with supervisor and other associates.
• Able to work in a fast paced environment and manage multiple menus.
• ServSafe certification.

Benefits

• Medical/Dental/Vision Insurance, Health Savings Account (HSA) & Flexible Spending Account (FSA)
• Paid Parental Leave, Short-term & Long-term Disability
• Industry-leading PTO
• Paid Holidays
• Tuition reimbursement
• Employee Assistance Program (EAP)
• Employee/Resident Referral Bonuses

Working Conditions

• The Sous Chef works in a fast-paced kitchen with exposure to heat, flames, cold temperatures, slippery floors and sharp cooking tools.
• The Sous Chef may work in close contact with others.
• The Sous Chef must comply with food safety regulations, which include appropriate clothing and protective gear such as hairnets, masks, disposable gloves and slip-resistant shoes.