Sous Chef

Responsibilities

• Oversees daily food production duties under the direction of the Executive Chef.
• Assigns recipes and menu duties to cooks and chefs.
• Preps and cooks food in any of the kitchens, which may include the VIP suite and cook/chill.
• Exercises creativity and advanced culinary skills.
• Follows all safety and infection control policies and procedures.
• Uses required protection devices to prevent transmission of food borne illnesses to patients, customers and staff.
• Reports safety hazards.
• Prepares hot and cold menu items using solid, efficient cooking and culinary fundamentals.
• Prepares food for patients, guests, and customers in a high volume kitchen and in an executive suite kitchen.
• Understands general and modified diets and applies knowledge to achieve outcomes within nutritional guidelines.
• Reviews recipes and ingredients with a clinical nutritionist to ensure suitability for modified diets.
• Demonstrates proficiency in traditional, international, and trendy cuisine.
• Aids in coaching and instructing cooks and chefs in culinary techniques.
• May coordinate and cook in the specialized reduced-oxygen packaging cook/chill food production.
• Generates production schedules, takes inventory of finished goods, determines food and supply orders.
• Collaborates with purchasing staff to order food and supplies.
• Presents and displays food using artistic creativity and garnishes.
• Provides courteous, personalized meal service to patients and guests in a professional, polished manner.
• Participates in menu planning for retail, patients, and executive suites.
• Exhibits flair, creativity, and customer preferences while considering cost and feasibility.
• Demonstrates knowledge of various cuisines and cultures.
• Develops, tests, and standardizes recipes.
• Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat and pressure fryers, steam jacketed kettles, and reduced-oxygen-packaging equipment.
• Cleans equipment and performs preventive maintenance as recommended by manufacturer.
• Requisitions food and supplies from storeroom according to policies and procedures.
• Maintains stock and conducts inventory.
• Uses a computer to enter and access recipes, menus, and/or patient information.
• Records various statistics on activities which may include food temperatures, refrigerator/freezer temperatures, meal tallies, inventory, and guest charges.
• Cleans, sanitizes, and organizes the work area.
• Understands and adheres to county, state, and federal regulatory agency requirements.
• Affirms that work area meets the regulatory agency requirements during and at the end of the shift.
• Works with manager to formulate plan for professional development.
• May perform other duties as assigned or requested.

Qualifications

• Associate's Degree in culinary arts or the equivalent training under an executive chef.
• Five years experience in restaurant, hotel, catering service or other similar food service establishment.