POSITION SUMMARY The Swing Sous Chef is responsible for the properexecution and oversight of assigned meals and for maintaining a smoothrunning and inspired environment within the kitchen. This position willdo evening and day shifts as needed to help support cover the lunch anddinner. ACCOUNTABILITIES - All duties to be executed according to theapplicable standards set by the Federal and/or state regulations. -Responsible for proper execution and quality of assigned meals. -Effectively directs and oversees assistant and prep cooks duringproduction of assigned meals. - Ensures accuracy of all labels forassigned meals. - Works collaboratively with Executive Chef/Senior SousChef and chef team to ensure that menu stays abreast of food industrytrends and staff members are well supported to perform at top levels. -Liaisons with Veggie Prep, Bakery, and Server teams during assignedmeals and for execution of special requests during assigned meals. -Reviews assigned menus and recipes to ensure accuracy. - Ensures properrecording of meal quantities and change requests for assigned meals. -Responsible for packaging and proper storage of all foods leftover fromassigned meals. - Perform other duties as directed by supervisor orother members of management. COMPETENCIES - Demonstrated commitment tovaluing equity, diversity and contributing to an inclusiveenvironment. - Possesses strong core ethics, integrity, and valuesconsistent with Kripalu\'s organizational principles. - Builds effectiverelationships, identifies internal and external customer expectations,sees issues from their point of view; offers practical, mutuallybeneficial recommendations, solutions, and ideas. - Willingness andability to be agile in work, supporting across own department as well asacross the organization as needed. - Demonstrates the knowledge andabilities necessary to perform required job elements to establishedstandards, remaining current regarding development and trends in areasof expertise. - Embraces experiences as learning opportunities. -Accepts responsibility for personal and professional learning andgrowth. - Models the values of Kripalu including service, presence,inquiry, compassion, practice, and integrity. ESSENTIAL SKILLS ANDEXPERIENCE - Passion for a whole-foods, plant-based cuisine - Excellentwritten and oral communication skills - Ability to organize own andother\'s tasks efficiently - Demonstrated success overseeing a range ofkitchen functions MINIMAL QUALIFICATIONS - Minimum of 3 years in thefood service industry and minimum of 1 year as a Sous Chef