Sous Chef

This is a full-time, 40 hour a week, position.  Must be flexible to work 8-hour shifts between 4:30am to 7:45pm, with primary shift working 12:00 pm-8:30 pm.  Must be able to work every other weekend.

JOB DESCRIPTION:

The Sous Chef is responsible for supervising the Line Chefs for the preparation of cold and hot food items and desserts in quantity determined by the menu, for patients, employees, visitors, and catering requisitions. The incumbent is responsible for the coordination, the preparation, and successful completion of meals as determined by established procedure. The Sous Chef, under the direction of the Executive Chef, assists in training, directing and supervising the Line Chefs and assumes responsibility for such in the absence of the Executive Chef. The incumbent achieves cost, quality and regulatory objectives while meetingorganizational strategic and operational objectives.

EDUCATION:

Culinary Arts training or degree is preferred. An equivalent combination of education and experience will be evaluated on an individual basis. Certificate of food safety (ie: ServSafe) required.

EXPERIENCE:

Minimum of three years' experience in quantity food preparation. Must have five years of supervisory experience in an institutional or high volume commercial food service establishment.  Must be experienced in recipe development.  This position is hands on, and will be expected to work preparing meals a few shifts a week.  Experience in a healthcare environment is strongly preferred.