Summary from listing
The Sous Chef supports the Executive Chef in planning, preparing, and serving meals to residents and guests while ensuring compliance with nutrition, dietary, safety, and sanitation standards. The role includes supervising and training kitchen staff, collaborating on menu planning, managing inventory, and leading the kitchen when the Executive Chef is unavailable. Previous culinary experience, kitchen leadership experience, and knowledge of food safety and nutrition are required; a culinary degree or relevant certification is preferred but not required.
