Job Description

Full-time, 80 hrs/pp, 1.0 FTE; varies as scheduled.  

Job Summary:

Under the general supervision of the Dietary Director, the Sous Chef is responsible for assisting with the overall success of the nutrition program by overseeing culinary functions. Serves as the primary team member responsible for the overall effectiveness of the design, preparation, and services of the Nutrition department. The position assists in all phases of planning, ordering, inventory, and food preparation.  Ensures that kitchen staff adhere to the Client’s culture and guidelines, the Health Department’s regulations and the company’s standards and expectations of food quality, freshness, and presentation.  The Sous Chef also motivates, trains, develops, and directs department employees in preparing and cooking foods to the satisfaction of the customers, clients, and management.

Education and/or Experience Requirements:

High School Diploma

Five (5) years of related culinary experience in one or more areas of restaurants,

Hotels, corporate dining, education, or military.

Knowledge of food productions, sanitation, safety, food cost controls & presentation.


Associate Degree in Culinary Arts is Preferred

One (1) year management supervisory experience in food service

ServSafe certification

Ability to set up and distribute production sheets.

Computer skills and knowledge of MS Office products including Excel

Licensure & Certifications Requirements

Food Handler’s Permit

Wage: $19.98 to $35.87