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Sous Chef

Category:

Nutrition Services

Description:

Under general supervision and in conjunction with the staff Dietician, plans menus for

hospital patients and is responsible for crafting creative themes and menus for hospital staff, as well

as in-house catering.

Essential Duties and Responsibilities

-Directs and participates in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.

-Plans and prices menu items, order supplies

-Provides high quality in-house catering

-Monitor sanitation practices to ensure that employees follow standards and regulations.

-Check the quality of raw or cooked food products to ensure that standards are met.

-Determine production schedules and staff requirements necessary to ensure timely delivery of services.

-Check the quantity and quality of received products.

-Supervise or coordinate activities of cooks or workers engaged in food preparation.

-Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

-Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

-Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

-Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

-Other duties as assigned.

Education and/or Experience

Associate degree from an accredited Culinary Arts program preferred. Five (5) years of supervisory kitchen experience preferred. High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Certificates, Licenses, Registrations:

Food handler’s certificate required within 30 days of hire.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, age, religion, sex, national origin, sexual orientation, gender identity, marital status, disability, protected veteran status, or any other characteristic protected by law. Medina Healthcare System is a drug-free and tobacco-free employer with smoke free campuses. This job description is intended to provide only basic guidelines for meeting job requirements. Responsibilities, knowledge, skills, abilities and working conditions may change as needs evolve.

Closing:

Open until filled

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