RESPONSIBILITIES

The Sous Chef is responsible for preparing food in accordance with federal, state, and local standards, guidelines, and regulations with Frontline Management established policies and procedures.

The Sous Chef is directed by the Dietary Director to assure the highest quality food and service is provided at all times.

• Prepares food as directed, following recipes / menus for regular, modified and therapeutic diets
• Prepares resident trays with the proper eating utensils and checks to ensure meals are served accurately and in accordance with the resident’s diet order and food preferences
• Prepares snacks and nourishments according to the resident's food preferences and doctor’s orders
• Cleans food prep areas, dishes, utensils and equipment
• Follows posted cleaning schedules and uses proper sanitation and cleaning methods
• Ensures dishes, etc. are readily available for the next meal. Stores dishes, etc. in the proper location that prevents contamination
• Practices safety, and infection control, and emergency procedures according to facility procedures
• Manages Staff needs
• Assists in Ordering and Stocking of supplies.

GENERAL REQUIREMENTS :

• Two (2) years of experience as a Cook required.
• Healthcare / skilled nursing home experience preferred.
• Must possess a strong desire to work with the elderly.
• Must have the ability to multitask.

WAGE RANGE : $17.50 and $19.55 DOE

Please contact Daniel Gerson at 719-253-3715 to schedule your interview today! Expected close date for applications is 06 / 15 / 2024.

If integrity, respect, accountability, teamwork, excellence, and humility are important to you

Last updated : 2024-05-20