Sous Chef

Responsible for the daily selection and preparation of all food items. Coordinates the cook's and chef's helpers daily activities based upon menu cycle, planning and staffing. Cooks food following prescribed menu utilizing proper equipment and following recipes as appropriate. Ensures staff adhere to safety and health standards and meets quality and production standards. Ensures the proper rotation of all food products and assists the chef in maintaining and controlling proper inventory levels at all times. Assists the chef in the daily training and supervision of kitchen staff. Assists the dietary team in the development of new/revised recipes. Assists in the ordering, receiving and check in of all incoming food products to ensure the freshness of all goods and correct levels of inventory.