Sous Chef

430a-1p, 10a-630p, 5a-130p, 530a-2p, 6a-230p, 730a-4p, 830a-5p, 1030a-7p Job Summary Assist management with planning, directing, and supervising the production quality and workflow for a team of culinary professionals-including but not limited to cooks, patient tray line, catering, purchasing and the affiliates. Completing various cleaning and other related assignments. To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for hospital patients, personnel, and visitors. Plan, pre-prep, cook and serve a variety of food items for hospital luncheons, special event luncheons and dinners and other events. Train and instruct employees as needed. Qualifications High School Diploma preferred. Three years or more of culinary experience required. Servsafe certified or approved equivalent Food Safety Certificate, must be obtained within 60 days of hire. Ability to proficiently adapt and execute multiple styles of cooking including restaurant style cooking to order, large scale bulk production, catering and banquet experience. The ability to plan menus, determine quantities of food needed. Ability to plan, prep and execute food demonstrations / “Real time” Cooking events. Considerable ability to plan, cook, garnish, set up and serve large functions. Considerable ability to deal tactfully with hospital staff, board members, executives. Strong focus on customer service with focus on quality improvement. Exceptional recipe compliance and development with various diet restrictions. #J-18808-Ljbffr CaroMont Health