Executive Sous Chef

• Works with the Executive Chef/Director of Dining Services to develop and execute menus, recipe or menu changes in conjunction with the Registered Dietitian/Nutrition Manager.
• Provides guidance and training to team members, including, but not limited, to line cooking, food preparation, plate presentation and service.
• Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, uses a batch cooking method for all food items with documented time/temperature logs.
• Hires and trains new kitchen team members to ensure local and state regulations are met. Ensures proper coverage of all positions within the kitchen.
• Assists Executive Chef/Director of Dining to manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Safeguards all food preparation team members to ensure safety, sanitation and accident prevention principles are being used.
• Assist with interviewing, selecting, training, supervising, counseling and disciplining kitchen team members.

Education/Experience:

• Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production. 
•  Senior Living or Healthcare experience preferred.
•  Fine dining experience a plus