The Sous Chef role is a unique opportunity for the right individual to further develop their career in culinary arts. Our food philosophy is based on preparing the highest quality culinary experience for our residents and guests cooking from scratch utilizing only the freshest ingredients possible. You will be able to hone your culinary skills and use creativity to develop and impliment new recipes and strategies. Our menus and event execution would rival that of a 4 or 5-star hotel.
Under the direction of the Chef, the Sous Chef performs the following functions:
Plan, forecast, communicate and oversee food preparation and timing to ensure a la minute production to the plate and meal of service.
Be present, active and engaged in directing and supporting the preparation and service of meals at the assigned meal period
Plan and conduct a daily production meeting for each shift with all production team members, to review menus, production amounts, techniques and procedures
Plan and provide on-the-job culinary training for all production and utility personnel
Provide input to menu development
Participatein our newly founded resident run Dining Committee
EDUCATION: Associate Degree in Culinary Arts or equivalent experience
EXPERIENCE: Minimum of three (3) years as a sous chef, line cook in a hotel, restaurant, hospital or school is preferred.
CERTIFICATION: ServSafe Certification Associated topics: chef, chief chef, commercial kitchen, executive chef, kitchen, pantry, pastry, salad chef, service, sous chef
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.