The Sous Chef is responsible for planning and directing food preparation in a kitchen for normal operation, special events and catering including overseeing menu development and the preparation of all meals according to policy and procedures, while effectively managing food inventory within budget requirements. Essential functions include creating and maintaining a pleasant and inviting dining experience, using creativity and innovation in culinary duties, assisting with menu development by consulting with residents and dieticians, preparing and overseeing food preparation to be ready for service at specified times, monitoring and enforcing temperature recording by staff, recommending substitutions and communicating menu changes, ensuring consistent quality in taste, plating and presentation, developing and following recipes for inventory control, completing inventory responsibilities monthly, reviewing deliveries, overseeing food preparation for special events, assisting with budget development and monitoring department P/L's, ensuring quality standards related to sanitation and safety, assisting with SDS updating and training, ensuring proper equipment operation and maintenance, reviewing and submitting invoices, assisting in hiring and termination decisions, supervising cooks and dining services assistants, assisting with orientation and training, monitoring staff performance and completing corrective actions, conducting safety training, serving on committees, operating kitchen utensils and equipment, preparing food items, maintaining dining services department, storing food properly, staffing the department, ensuring employee training and development, and overseeing special catering events. Competencies required include accuracy, accountability, oral and written communication, customer orientation, honesty/integrity, organization, reliability, responsibility, and safety awareness.
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