Sous Chef

This position is responsible for overseeing and coordinating the activities of kitchen workers to prepare and cook food for facility residents and employees, as well as assisting in organizing and directing food preparation for special occasions.

ESSENTIAL FUNCTIONS

The duties listed below are essential functions of the position that must be performed to effectively perform the position in at least an acceptable manner as defined by Front Porch. In the future, other duties may be assigned and considered essential functions of the position:

* Assists in managing the day-to-day operations of the kitchen and its employees.

* Coordinate food production schedules and ensure the highest quality, taste, and presentation.

* Participate in food preparation, produce food consistently high in quality, taste, and presentation, and expedite during peak meal periods as needed.

* Assists in supervising and training all employees without the Executive Chef.

* Control food costs by training food service employees on the proper food preparation and handling techniques and handling leftover food items.

* Draft kitchen goals, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, and enact approved profit-oriented and cost-saving ideas/activities.

* Assured adherence to all health department, sanitation, and food handling guidelines regarding quality, preparation, recipes, and presentation; trained kitchen staff.

* Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection.

* Ensure that food products, presentation, and plating are of the highest quality and are prepared to serve promptly.

* Monitor holding and storage operations, stocking, and food rotation and guarantee that food service sanitation standards are met.

* Perform all other related duties as assigned.