Chef, Sous / Assistant

Under general supervision, the Sous Chef?s primary objective is to work with the Executive Chef managing and mentoring the kitchen staff and demonstrating advanced culinary skills in order to provide meals with nutritional value and creative appeal to residents and guests. Responsible for the proper preparation of the planned menu in the absence of the Executive Chef and assists in supervision of all kitchen team members. Assures that all foods are prepared and cooked in accordance with specified recipes and procedures. Assures that foods served to residents and guests are of a high quality, meeting standards of portion, doneness, freshness, and presentation. May work in any or all levels of care. As a representative and team member of dining services, this position is expected to present oneself in a manner that reflects professionalism and ensures resident satisfaction in the dining department.
Education ?
Associates degree in culinary arts or other formal culinary education and/or advanced training preferred.
Experience/Training ?
3-5 years of related work experience including kitchen supervisory experience in a hotel, senior community or restaurant environment.
Equivalent combination of training and experience which provides the required skills, knowledge and abilities.
Certificates, Licenses, Registrations ?
ServSafe certification and/or Food Handlers Certification or enrollment in the certification course preferred.



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