Chef Supervisor/Sous Chef at EveryAge – Suffolk, Virginia

Under the direction of the Executive Chef, the Sous Chef is responsible for seeing that nutritional needs of residents/patients are provided on the campus as allowed by the physician's current dietary orders. Responsible for maintaining compliance with nutritional standards and regulations for survey agencies. Performs a variety of supervisory and food preparation duties as assigned by the Executive Chef.

Instructs workers in methods of performing duties and supervises and coordinates work of employees to promote efficient operation.

Responsible for overall operation of food preparation.

Screens and selects food service personnel in consultation with Executive Chef and Director of Food Services.

Provides recommendations on the proposed budget for the operation of the areas of responsibility.

Orients, trains, supervises, disciplines, and evaluates new food service personnel.

Observes serving lines to assure that foods are accurate, properly proportioned, attractively garnished, and arranged.

Advises Executive Chef of needs for equipment and may assist in selection of equipment. Advises maintenance department when equipment is in need of repair(s).

Develops and maintains files of standardized tested recipes. Supervises the use of these recipes by the cooks.

Directs cleaning procedures and assures that all sanitation standards are met.

Knows and enforces safety, fire, and sanitation standards.

Consults with Executive Chef for planning special meals, special functions, and other food production requirements of the facility.

Works with Executive Chef to plan the basic menu and ensure that production capability is available.

May assume the responsibilities of the Executive Chef for a limited time in the absence of the Executive Chef.

Minimal Education:

High school diploma required.

Minimal Experience:

At least two years cooking experience using standardized recipes required.

One year experience in long term care or health care is preferred.

Other Qualifications:

Certification as a Chef strongly preferred.

Certification as a ServSafe Food Protection Manager required.

Previous supervisory experience preferred.