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Sous Chef
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- will be responsible for the direction and guidance in collaboration with the Executive Chef and Food Services Director for the overall production of food to include: implementation of systematic production methods, standardized recipes, portion control, menu development, and purchasing requirements.
- Carrying out assigned responsibilities, the Sous Chef must comply with all client policies and regulatory agencies in a senior community.
- Follow directions from Chef /or FSD regarding other related duties.
- Performs all knife skills & cooking methods on proteins, vegetables, starches & other ingredients according to recipe within the prescribed time frame to complete all service times for caf or functions contracts in an
- Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
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