Sous Chef - Assistant Chef

GENERAL STATEMENT OF POSITION 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.