The Sous Chef is responsible for preparing, following daily menu, and serving regular and special diets to residents and employees. Will utilize the USDA Dietary Handbook in all planning and preparation. The position requires initiating and maintaining strong professional relationships with peers, immediate supervisor, and leadership throughout the organization, as well as with clients and families, clinical providers, referral partners and vendors, as needed.
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Job Type
Part-time
Career Level
Entry Level
Education Level
High school or GED