Sous Chef

Overview

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• Comprehensive health benefits that start day 1

• Student Loan Repayment Assistance & Reimbursement Programs

• Family-focused benefits

• Wellness incentives

• Ongoing mentorship, development, leadership programs

• And more

Description

RESPONSIBILITES:

• The Sous Chef performs as the first assistant to the Executive Chef and carries out kitchen duties. Oversees daily food production duties under the direction of the Executive Chef.

• Incumbent has supervisory authority and may be responsible for the supervision of a team of kitchen employees. 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. Assists 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. Assures 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.

MINIMUM 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.PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, ccasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

Additional Details

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law.

Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at View email address on click.appcast.io . Please note that one week's advance notice is preferred.

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Division Emory Univ Hospital

Campus Location Atlanta, GA, 30322

Campus Location US-GA-Atlanta

Department EUH Food & Nutrition

Job Type Regular Full-Time

Job Number 167070

Job Category Food Services

Schedule 11a-7:30p

Standard Hours 40 Hours

Hourly Minimum USD $24.12/Hr.

Hourly Midpoint USD $29.39/Hr.

Emory Healthcare is an Equal Employment Opportunity employer committed to providing equal opportunity in all of its employment practices and decisions. Emory Healthcare prohibits discrimination, harassment, and retaliation in employment based on race, color, religion, national origin, sex, sexual orientation, gender identity or expression, pregnancy, age (40 and over), disability, citizenship, genetic information, service in the uniformed services, veteran status or any other classification protected by applicable federal, state, or local law.