Sous Chef

Produces and oversees breakfast, lunch and dinner depending on

schedule, for quality assurance of meal presentation and portion

control

Prepares and coordinates all meals from standardized recipes

Assists in the coordination of prep for the following day's menu

Participates in a pre-meal meeting with food servers to review

detail of daily menu

Keeps stock rooms, coolers and freezers clean and rotated. All

food must be labeled, dated and stored in accordance with local,

state and county health department policies

Ensures an adequate number of culinary employees each shift and

ensures absences are covered as to not allow coverage holes

Assists in menu and recipe development

Assists in food ordering and inventory

Assists in the adherence to maintaining budget compliance for

daily food costs

Assists in applying appropriate loss prevention procedures

Assists in training, scheduling, of employees in accordance with

HRA's human resources policy

Assists in the coordination and execution of special events

Maintains kitchen cleanliness and food preparation according to

state and local health department code requirements