Role OverviewThe Sous Chef assumes charge of the kitchen operation in the absence of the Executive Chef, planning, directing, and evaluating the purchase, preparation, and production of food for patients, Cafeteria, Marketplace, Deli, and special Catered functions. Assists in the development, testing, and standardizing recipes for upscale and general applications.
What You Will Do
Schedules, supervises, coordinates, and evaluates the work of kitchen employees to ensure the delivery of quality food service and standards are met while the Executive Chef is not on duty. Demonstrates the ability to apply technical, professional, and product expertise to real-world situations. Ensures appropriate inventory is maintained in terms of quality and quantity through the performance of inventory and recordkeeping of various food products.
Why It Might Be a Fit
The successful candidate will have the ability to work in a fast-paced environment, maintain high standards of quality and safety, and have excellent communication and leadership skills.
Requirements
- High school degree
- 2+ years of experience in a kitchen environment
- Ability to work in a fast-paced environment
- Excellent communication and leadership skills
Benefits
- Shift differentials
- On-call pay
- Incentive pay
- Bonus opportunities
- Annual management incentive program
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