Sous Chef

Produces and oversees breakfast, lunch and dinner depending on
schedule, for quality assurance of meal presentation and portion
control
 Prepares and coordinates all meals from standardized recipes
 Assists in the coordination of prep for the following day’s menu
 Participates in a pre-meal meeting with food servers to review
detail of daily menu
 Keeps stock rooms, coolers and freezers clean and rotated. All
food must be labeled, dated and stored in accordance with local,
state and county health department policies
 Ensures an adequate number of culinary employees each shift and
ensures absences are covered as to not allow coverage holes
 Assists in menu and recipe development
 Assists in food ordering and inventory
 Assists in the adherence to maintaining budget compliance for
daily food costs
 Assists in applying appropriate loss prevention procedures
 Assists in training, scheduling, of employees in accordance with
HRA’s human resources policy
 Assists in the coordination and execution of special events
 Maintains kitchen cleanliness and food preparation according to
state and local health department code requirements