Sous Chef

Prepare and serve meals adhering to posted menus and approved standardized recipes while managing food production in the absence of leadership. Maintain sanitary conditions, operate dish machines, and ensure all food items meet temperature, taste, and quality guidelines. Handle special dietary and texture-modified food preparations as directed. Conduct accurate record keeping by manually logging equipment, refrigerator, freezer, and cooking temperatures, as well as food production quantities and taste evaluations. Rotate menus and production sheets to meet service requirements. Maintain confidentiality of resident information and comply with all federal, state, and local regulatory procedures. Work part-time shifts from 10:00 am to 6:00 pm Monday through Friday, with every other weekend required.