Sous Chef

Prepare all food items per recipes, focusing on meats, seafood, poultry and other items; stock and maintain line stations; plan and coordinate daily menus and required supplies; assist with breakfast dishwashing as time permits; ensure safety, sanitation, plate presentation, and quality control; attend monthly dietary meetings and 8 hours/year of in-service training; adhere to dress code, attendance, and handbook policies; supervise kitchen activities and communicate directions to staff; experience as a supervisor/head cook preferred; education of high school level or equivalent; ADA course in quantity food purchasing/production is preferred.