Sous Chef

Job Title: Sous Chef

Reports to: Dietary Manager

Summary: The sous chef is the second in command in a kitchen, responsible for overseeing day-to-day culinary operations, supervising kitchen associates, ensuring food quality standards are met, assisting with menu development, managing food purchasing, and maintaining kitchen sanitation, all while reporting directly to the executive chef.

Responsibilities and duties:

• Be an expert on taking inventory and placing orders with our vendors to ensure products are available on time.
• Aid in receiving and putting away truck orders.
• Complete weekly spend down log and send to proper leaders.
• Work with dietitians to complete daily, weekly, monthly menu changes to meet compliance requirements and timeline for menus to be completed.
• Provide draft menu concepts for all dining venues, specials, and banquets monthly.
• Clean and organize the food preparation area.
• Ensuring the Line and Prep Cooks prepare the dishes according to the Executive Chef’s specifications and standards.
• Training new kitchen employees on the companies’ standards and regulations.
• Monitoring the kitchen area and the staff to ensure sanitation standards are maintained.
• Ensuring all food products to be prepared are not expired.
• Substitute for or assist other cooks during call outs, emergencies, or rush periods.

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

• Assist in supervision of associates during shifts.