The Sous Chef will supervise the activities of and directs the training of kitchen staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with current federal, state, and local standards, guidelines, and regulations. Take weekly inventory of all dining services supplies and food following inventory policy and procedures. Place orders for truck deliveries. Establish, enforce, and maintain proper sanitation and safety in food preparation areas. Manage the schedule for all kitchen employees. Reviews menus with the Executive Chef, analyzes recipes, determines food, and labor and assigns prices to menu items for catering at a profit. Resolves associates and resident concerns.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED