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Sous Chef

  • Responsible for the culinary activities in the facility.
  • Provide supervision and guidance to dietary staff and work in close coordination with dietitian to provide professional direction in the delivery of food services.
  • Ensure quality and nutritionally appropriate meals are provided for patients, staff or visitors to the facility.
  • Plan menu items and order supplies.
  • Keep records and accounts as needed.
  • Assist in maintaining department by adhering to organizational health and safety policies, state and local regulations regarding the safety and service of food.
  • Utilize food service processes of assessment, planning, implementation and evaluation to provide quality food services.

 

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