Chef Supervisor/Sous Chef

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    "requisitionDescription": "<div><p>Chef Supervisor/Sous Chef</p><p>Full Time- 11am-8pm</p><div><span style='color: rgb(89, 89, 89); font-family: \"Indeed Sans\", \"Noto Sans\", \"Helvetica Neue\", Helvetica, Arial, \"Liberation Sans\", Roboto, Noto, sans-serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;' data-pasted=\"true\">We are looking for outstanding, energetic and compassionate Sous Chef to join our team. Lake Prince Woods is a retirement community in Suffolk, VA. EveryAge offers team-oriented atmosphere that rewards staff for their exceptional work performance, offers competitive pay and benefits. We are an equal opportunity employer.</span></div><p><br></p><div><div>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&#39;s current dietary orders. &nbsp;Responsible for maintaining compliance with nutritional standards and regulations for survey agencies. &nbsp;Performs a variety of supervisory and food preparation duties as assigned by the Executive Chef.</div><div><br></div><div>Instructs workers in methods of performing duties and supervises and coordinates work of employees to promote efficient operation.</div><div>Responsible for overall operation of food preparation.</div><div>Screens and selects food service personnel in consultation with Executive Chef and Director of Food Services.</div><div>Provides recommendations on the proposed budget for the operation of the areas of responsibility.</div><div>Orients, trains, supervises, disciplines, and evaluates new food service personnel.</div><div>Observes serving lines to assure that foods are accurate, properly proportioned, attractively garnished, and arranged.</div><div>Advises Executive Chef of needs for equipment and may assist in selection of equipment. &nbsp;Advises maintenance department when equipment is in need of repair(s).</div><div>Develops and maintains files of standardized tested recipes. &nbsp;Supervises the use of these recipes by the cooks.</div><div>Directs cleaning procedures and assures that all sanitation standards are met.</div><div>Knows and enforces safety, fire, and sanitation standards.</div><div>Consults with Executive Chef for planning special meals, special functions, and other food production requirements of the facility.</div><div>Works with Executive Chef to plan the basic menu and ensure that production capability is available.</div><div>May assume the responsibilities of the Executive Chef for a limited time in the absence of the Executive Chef.</div><div><br></div><div>Minimal Education:</div><div>High school diploma required. &nbsp;</div><div><br></div><div>Minimal Experience:</div><div>At least two years cooking experience using standardized recipes required.&nbsp;</div><div>One year experience in long term care or health care is preferred. &nbsp; &nbsp;</div><div><br></div><div>Other Qualifications:</div><div>Certification as a Chef strongly preferred.</div><div>Certification as a ServSafe Food Protection Manager required.</div><div>Previous supervisory experience preferred.</div><div style=\"font-size: medium;\"><br></div><div style=\"font-size: medium;\"><br></div></div><p><br></p></div>\n",
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