Sous Chef

Position Summary

The Sous Chef is responsible for preparing, following daily menu, and serving regular and special diets to residents and employees. Will utilize the USDA Dietary Handbook in all planning and preparation.

Relationships and Contacts

Within the organization:  Initiates and maintains strong professional relationships with peers, immediate supervisor, and leadership throughout the organization.

Outside the organization:  Initiates and maintains strong professional relationships with clients and families, clinical providers, referral partners and vendors, as needed.

Position Responsibilities

Essential Responsibilities

1. Follows recipes in preparation of menu items.
2. Utilize only proper sanitation methods in preparation and serving of food. Avoids food waste whenever possible. Ensures proper storage temperatures.
3. Follows published menus and completes substitution schedule when necessary.
4. Follows cleaning schedule as posted.
5. Works with other staff to coordinate menus, menu changes, resident needs, and special diets.
6. Ensures inventory is well stocked and equipment is in good working order.
7. Controls food costs by ensuring staff follow proper storage procedures, standardized recipes, and waste control.

Additional Responsibilities

1. Can be relied upon to be at work as scheduled and is rarely absent from work, notifying the supervisor if absent.
2. Demonstrates an ability to adapt to changes in the facility function, management styles, and facility routines.
3. Reads, understands, and adheres to all company policy statements on ethics, conduct, and conflict of interests.
4. Adheres to facility policies, procedures, rules, and regulations, implementing regularly.
5. Maintains positive attitude and acts as a team player with others on the team.
6. Attends all supervisory trainings within assigned time frames as required by the facility.
7. Other duties as assigned.

Minimum Requirements

Education and Experience

• High school graduate or equivalent combination of education and/or work experience.  Trade or vocational school training preferred.
• One (1) year experience in a culinary setting preferred.

Physical Requirements

• While performing the duties of this job, the employee will be required to communicate with peers/general public, clients and/or vendors
• Tolerant to various noise levels: noise level in the work environment varies – may be very quiet to moderate
• Job performance will require the ability to move throughout the building as well as sit or remain stationary for extended periods of time
• While performing the duties of this job, the employee may be required to talk or hear, sit, stand, walk, reach, climb or balance, stoop, kneel, crouch or crawl, taste or smell.
• Ability to move up to 25 pounds

Skill Competencies

• Excellent verbal and written skills
• Demonstrates a high level of follow through
• Demonstrates commitment to the mission, vision, and values of Renaissance Health Care, Smoky Mountain Lodge.

Renaissance Health Care, Smoky Mountain Lodge. provides equal employment opportunities without regard to race, color, creed, ancestry, national origin, ethnicity, sex, gender, sexual orientation, marital status, religion, age, disability, gender identity, genetic information, service in the military, or any other characteristic protected under applicable federal, state, or local law. Equal employment opportunity applies to all terms and conditions of employment. Renaissance Health Care, Smoky Mountain Lodge reserves the rights to modify, interpret, or apply this job description in any way the organization desires.  This job description in no way implies that these are the only duties, including essential duties, to be performed by the employee occupying this position.  Reasonable accommodations may be made to reasonably accommodate qualified individuals with disabilities. This job description is not an employment contract, implied or otherwise.  The employment relationship remains “At-Will.”