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

Provides training for all kitchen staff

Maintains daily interaction with residents

The ability to work in a safe and alert manner

The ability to take ownership for associate's safety and the safety of the residents

Must disclose any medication that might impair associate's ability to perform the job safely or competently.