Job Description

Full Time

Shifts: Varies


 Position Summary

 Under the guidelines set by La Posada, State and Local Health Departments, the Executive Sous Chef will be responsible to plan, direct and coordinate the activities of all La Posada kitchens and production employees in order to prepare and deliver a high quality finished food product to a serving area for consumption.  The Executive Sous Chef is responsible for overseeing the purchasing and receiving of food and supplies, as well as monitoring inventory.  The Executive Sous Chef maintains food production records and plans and costs menus.  The Executive Sous Chef functions under limited supervision and reports to the Executive Chef and Director of Dining Services. Maintains highest professional food quality and sanitation standards.


 Essential Functions Statement(s)

  • Hires, trains, and supervises the work of all food and pastry production staff.
  • Plans menus for all food service locations considering residents, popularity of various dishes, holidays, costs, and a wide variety of other factors.
  • Schedules and coordinates the work of sous chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
  • High level of visibility and customer service in the Dining Rooms with residents and staff.
  • Oversees the taking of regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies.
  • Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served.
  • Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
  • Consults with catering staff about food production aspects of special events being planned.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Evaluates food products to ensure that quality standards are consistently attained.
  • Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel.
  • Technical expert, teacher and trainer for other chefs and cooks.
  • Selects and develops menus, recipes and other items