Sous Chef

POSITION SUMMARY The Sous Chef is responsible for ensuring the efficiency quality and production of all
food items, to include receiving, storage and sanitation. The sous chef will manage all culinary functions in the
chef’s absence, to include, staffing, food production, utility and kitchen sanitation.

1. Position Responsibilities
Manages daily kitchen production and food.
Preparation for ontime service of resident meals.
Directs the preparation and service accuracy for all forecasted menu items to include recipes,
proper food handling, food safety, temperature control, taste, consistency, diet restrictions
(therapeutic and consistency when applicable) and portion control, utilizing production forecast.
Supervises proper presentation of all food items and to provide maximum appeal and freshness.
Provides supervision for, scheduling, training, and discipline of all culinary, and utility staffs.
Maintains effective communication with managers, fellow supervisors, subordinates and all other
coworkers.
Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.
Supervises opening and closing of food service operation in the absence of the Chef.
Ensures they and all staff work safely, consistently using designated safety equipment (personal
protective equipment PPE).
Responsible for the labeling, dating, safely storing, and efficient use of all items within the kitchen’s
inventory.
Record temperatures of coolers and freezers as required by company policy.
2. General Duties
Respond to resident concerns and complaints in a professional and caring manner.
Demonstrate knowledge of each resident as an individual.
Understand and ensure compliance with all Federal (Title 22) and state regulations concerning the
department.
Participate in daily StandUp meetings to communicate key issues within the department.
Maintain a safe and secure environment for all staff, residents and guests, following established safety
standards. Immediately report all hazardous conditions or equipment safety issues to the Executive accordance with the propertys policies and procedures governing accidents and incidents.
Communicates effectively and displays tact and friendliness when dealing with residents, families,
visitors, coworkers, and supervisors.
Support a positive and professional environment in the Community by adhering to guidelines in the
employee handbook including dress code, time off requests and employee breaks.
Attends scheduled inservices and trainings, be dependable and reliable according to attendance and
punctuality standards.
Maintain all required certifications/licensures and training as required by state law and company
policy.
Demonstrate flexibility in work schedule as evidenced by working holidays, evenings, weekends and
additional shifts when necessary to ensure adequate coverage within the department.
Performs other duties consistent with the position as assigned by the Executive Chef or Executive
Director.
3. Community Involvement
Encourage teamwork through cooperative interactions with coworkers and other departments.
Provide support to community’s marketing efforts through positive/friendly interaction during all
property tours and telephone contact with the public, and as directed by a supervisor.
Provide support to the Assisted Living/Memory Care Department by communicating any observed or
suspected resident change of condition.
Chef or the Executive Director.
Demonstrate knowledge of infection control, i.e., adequate handwashing, blood borne pathogens
procedures, universal precautions, etc.
Use Universal Precautions and follow established policies concerning exposure to blood/body fluids.
Report occupational exposure to blood, body fluids, infectious materials and hazardous chemicals in