Sous Chef Position Available In Passaic, New Jersey

Coordinates and supervises the activities of the food production which include forecasting, inventory control, issuing, quality control, recipe development and preparation in compliance with regulatory standards for patients, staff, visitors, and off-site locations. Maintains appropriate records and documentation to support all aspects of purchasing and production. Performs all duties of Executive Chef in case of absence. Work requires the level of knowledge normally acquired through completion of two to three years of occupationally-specific education beyond high school or as Associates degree in Culinary, Food Production, related degree, or equivalent work experience. One to two years of previous work related experience plus on the job training and orientation. CSC or 2 years Sous chef experience preferred. Serv Safe Certification Required.