Sous Chef

Under the direction of the Executive Chef, the Sous Chef plans, organizes, and supervises the culinary personnel and storage areas of the Dining Services department within the scope of DRV policies and in accordance with current applicable Food Sanitation Rules, HACCP guidelines and OSHA regulations. The Sous Chef assures that high quality items are prepared and served to the residents, guests, and employees of DRV in an efficient, safe and timely manner.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

1. Minimum of six years of professional cooking experience in a full-service food service operation preparing scratch prepared foods with a minimum of four year in a supervisory role.
2. Ability to effectively communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.
3. Must be ServSafe certified or possess an appropriate similar safe food handling license or certification.
4. Must be able to communicate effectively with the elderly population and be sensitive to the individual needs of the residents.
5. Must be able to train, guide and mentor staff, helping them to achieve success.
6. Must be able to perform duties in a timely manner consistent with the needs of the residents, dining room standards, and assigned schedules.
7. Must be familiar with basic computer applications in a foodservice and office environment.
8. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
9. Knowledge of kitchen equipment operations and maintenance and teach others.
10. Assist in the coordination and execution of special events.