Sous Chef

Job Title: Sous Chef

Reports to: Dietary Manager

**Summary:**The sous chef is the second in command in a kitchen, responsible for overseeing day-to-day culinary operations, supervising kitchen associates, ensuring food quality standards are met, assisting with menu development, managing food purchasing, and maintaining kitchen sanitation, all while reporting directly to the executive chef.

Responsibilities and duties:

• Be an expert on taking inventory and placing orders with our vendors to ensure products are available on time.
• Aid in receiving and putting away truck orders.
• Complete weekly spend down log and send to proper leaders.
• Work with dietitians to complete daily, weekly, monthly menu changes to meet compliance requirements and timeline for menus to be completed.
• Provide draft menu concepts for all dining venues, specials, and banquets monthly.
• Clean and organize the food preparation area.
• Ensuring the Line and Prep Cooks prepare the dishes according to the Executive Chef’s specifications and standards.
• Training new kitchen employees on the companies’ standards and regulations.
• Monitoring the kitchen area and the staff to ensure sanitation standards are maintained.
• Ensuring all food products to be prepared are not expired.
• Substitute for or assist other cooks during call outs, emergencies, or rush periods.

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

• Assist in supervision of associates during shifts.

Education and Experience:

• High School Diploma or GED required
• Two (2) years or more of post high school education, culinary education is preferred
• Three (3) years or more of employment in a related position

Knowledge and Skills:

• Keen strategic thinking and planning
• Understanding of budget management and financial monitoring
• Excellent leadership skills, including goal setting, motivating, training and mentorship
• Exceptional interpersonal and communication skills, including writing, speaking and active listening
• Effective conflict resolution and problem-solving skills
• Good organization and time management
• Comfortable in a fast-paced or high-pressure environment
• In-depth knowledge of their industry

Working Conditions: Specific physical requirements are outlined in accordance with the American Disabilities Act of 1990 (ADA)

• Requires interaction with co-workers, residents, or vendors
• Occasional weekend, evening, or night work if needed to ensure shift coverage
• 100% time spent on site in community setting
• Possible exposure to communicable disease and infections
• Exposure to latex
• Possible exposure to blood-borne pathogens
• Possible exposure to various drugs, chemical, infectious, or biological hazards
• Subject to injury from falls, burns, odors, or cuts from equipment

Physical Demands:

• Standing
• Walking
• Sitting
• Use hands and fingers to handle or feel
• Reach with hands and arms
• Climb or balance
• Stoop, kneel, crouch, or crawl
• Talk or hear
• Taste or smell
• Vision
• Ability to lift up to 100 pounds