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.
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Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed