Sous Chef, Nutrition Care Services

Responsibilities

• Oversees the production staff by regularly checking the preparation and serving areas for maintenance, safety and sanitation.
• Oversees the training of cooks, bakers, and food service workers in the proper preparation and cooking techniques to ensure that quality and quantity standards are met.
• Utilizes cooking knowledge and experience to ensure that preparation and cooking times are adequately set to meet production schedules.
• Prepares and cooks meals as scheduled.
• Checks food production in progress by tasting new or infrequently prepared items, proofing color and texture, examining serving areas, and reviewing all areas for possible shrinkage.
• Maintains and oversees the use of current and standardized recipes, and controls costs through the use of production and waste sheets.
• Determines quantities of products needed for production and communicates daily with storeroom personnel to place orders for meat, dairy, and produce in order to ensure freshness and avoid spoilage.
• Fulfills follow-up on preparation and production work in progress for catering activities to ensure the appropriate presentation and prompt service.
• May be required to go on-site to accompany deliveries for special events.
• Researches new menu concepts, tests recipes, and introduces new menu options to cafeteria and catering services in order to meet current customer trends and patient needs.
• Aids in the interviewing, hiring, training, and recommendation of disciplinary action, when appropriate.
• Recommends changes in policies and procedures for a more efficient and economical operation.
• Maintains assigned components of the departmental computer system relevant to the food production area.

Requirements

• Associate's degree in a related field, or the equivalency.
• Two years of progressively more responsible supervisory chef experience within a large volume food service operation.
• Current Food Protection Manager certification, accredited by ANSI.

Skills

• Ability to perform the essential functions of the job as outlined above.
• Demonstrated human relations, effective communication, and computer literacy skills.
• Ability to develop revenue-generating programs, and respond to on-going customer surveys to provide continuous quality improvement.

Qualifications

• Required Qualifications: Associate's degree in a related field, or the equivalency. Two years of progressively more responsible supervisory chef experience within a large volume food service operation. Current Food Protection Manager certification, accredited by ANSI.
• Preferred Qualifications: Certification as a "Chef du Cuisine" as defined by the American Culinary Federation. Experience in an health care institution environment.