Sous Chef, 40 hour per week and no late nights ever!

Works in the kitchen and on line, prepping daily meals for lunch and dinner. Familiar with wide variety of menu items and recipes. Has excellent knife skills and can work in a fast paced environment.

Can keep other staff on pace needed to perform all meals on time and up to high quality standards. Able to make decisions and think on their feet.

Ensure compliance with all sanitation guidelines and federal / state regulations. Ensure compliance with Senior Living / Healthcare requirements.

Train, coach and mentor employees with an active customer hospitality orientation.

Establish and maintain operating and safety standards. Implement process improvements.