POSITION SUMMARY

TheSous Chef is responsible for production and service of high-quality meals, foodproduction and presentation and all back-of-house activity. Expected to meet or exceed community foodservice standards at all times,

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are normal for thisposition. This list is not to beconstrued as exclusive or all inclusive. Other duties may be required and assigned.

• Attend to all residentneeds in the restaurant ensuring responsive, friendly, and courteous service.
• Work on the flooror in the kitchen, wherever needed, to ensure smooth operation.
• Assist in thedevelopment of dietetic policies and procedures.
• Assist with thereceiving and storage of food.
• Assist with food preparationand service.
• Assist thedietician in planning and conducting an on-going in-service training programand provide follow-up recommendations to the dietician and state survey team.
• Assist with planningmenus, conferring with a dining services consultant as needed, to ensure thatmenus conform to nutritional standards and government and establishedregulations and procedures.
• Ensure compliancewith Resident dietary restrictions.
• Visit residentsand assist with gathering information on food preferences.
• Conduct regularQuality Assurance Audits.
• Practice safe andsanitary food handling.
• Practice allsafety and loss prevention procedures.
• Review healthcertificates (food handlers/Safe Serve)
• Attend allin-services as required.
• Perform all otherreasonable tasks assigned by your supervisor.

SUPERVISORY RESPONSIBILITIES

NA

QUALIFICATIONS

To perform this job successfully, anindividual must be able to perform each essential duty satisfactorily. The requirements listed below arerepresentative of the knowledge, skills, and abilities required. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions.

Educational Requirements andExperience :

• Minimum of two years’experience as a Sous Chef/Kitchen Manager in a senior living community.
• Able to preparetherapeutic/modified diets.
• Successfulcompletion of recognized food safety course.