Summary: Working as the Sous Chef, you will share responsibility for the successful operation of the kitchen department

• Assist in the supervision, preparation, and cooking of various food items, overseeing daily menu items and production.
• Work with Dietary Aid / CMD Director to develop new menus and assist with ordering.
• Assists with managing cost controls and control expenditures and  assist with planning and creating menus.

Duties:

1. Assists with hiring, staff development, coaching, counseling and termination.

2. Oversee and/or direct the activities of workers engaged in the preparation, storage, delivery and service of food; and ensure compliance with health regulations regarding sanitary conditions in food storage, preparation and service, in kitchen and in food service staff.

3. Assist in menu planning, quality assurance, and the purchase and receiving of food, food service equipment and supplies within standards, budget, and food product availability

Qualifications:

Sous Chef Certification or combination of experience, education, and/or training which substantially demonstrates the following knowledge, skills and abilities.

1. Must have experience in volume meal preparation 

2. Principles and procedures of food purchasing, food preparation and maintenance of inventories, refrigeration and serving equipment, supplies and materials used in commercial-size kitchen.

3. ServSafe Certification

Desoto Healthcare is part of MMI Hospitality Group, a company steeped deep in southern hospitality.  Please apply today if you are interested in joining a company with roots reaching back over 65 years in the hospitality industry.  

MMI is an Equal Opportunity Employer

MMI is a drug-free workplace.