Sous Chef

Hours 11a - 7:30p Wed & Thurs Off (other shifts as needed)

Location: Sevierville - Wears Valley Area

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.

Position Responsibilities:

Essential:

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

Additional:

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

Minimum Requirements:

Education/Experience:

• High school graduate or equivalency required. Trade or vocational school training preferred.
• One (1) year experience in a culinary setting preferred.
• Current Basic ServSafe Certification.
• Requires valid State Drivers License.

Physical Requirements:

• While performing the duties of this job, the employee will be required to communicate with peers/general public, clients, and/or vendors
• Job performance will require the ability to move throughout the property 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 work in inclement weather conditions, talk or hear, sit, stand, walk, reach, climb or balance, stoop, kneel, crouch or crawl, taste or smell.
• Ability to move up to 50 pounds

Skill Competencies:

• Strong problem solving and analytical skills
• Ability to exercise sound judgment and discretion
• Excellent organizational and time management skills
• Successful collaborative skills working with a variety of groups
• Excellent interpersonal and relationship building skills

Minimum Requirements:

Education/Experience:

• High school graduate or equivalency required. Trade or vocational school training preferred.
• One (1) year experience in a culinary setting preferred.
• Current Basic ServSafe Certification.
• Requires valid State Drivers License.

Physical Requirements:

• While performing the duties of this job, the employee will be required to communicate with peers/general public, clients, and/or vendors
• Job performance will require the ability to move throughout the property 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 work in inclement weather conditions, talk or hear, sit, stand, walk, reach, climb or balance, stoop, kneel, crouch or crawl, taste or smell.
• Ability to move up to 50 pounds

Skill Competencies:

• Strong problem solving and analytical skills
• Ability to exercise sound judgment and discretion
• Excellent organizational and time management skills
• Successful collaborative skills working with a variety of groups
• Excellent interpersonal and relationship building skills