Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Exact $23.00
Work Schedule
Standard Hours
Benefits
comprehensive medical
Dental Insurance
Vision Insurance
Paid Time Off
leave programs
wellness initiatives
financial planning
Job Description
Thomas Cuisine is a renowned, privately held contract food service company founded in 1986, celebrated for its award-winning dedication to scratch-made cuisine and fresh, whole-food preparation each day. Specializing in the healthcare food service sector, Thomas Cuisine emphasizes the healing power of nutritious foods, crafting menus that nourish patients and support their well-being in hospital environments. With a culture rooted in integrity, quality, and respect, every team member at Thomas Cuisine represents an ambassador of the company’s core values, fostering meaningful relationships with both colleagues and clients by embodying a spirit of "doing the right thing." This culture-driven approach ensures that their culinary offerings are not only delicious but also aligned with the health goals of those they serve.
Joining Thomas Cuisine means becoming part of a dynamic team that values innovation and continuous growth, offering employees access to cutting-edge learning technologies and comprehensive wellness programs. Employees benefit from medical, dental, and vision plans among several options, generous paid time off and leave policies, and holistic wellness initiatives including financial planning and behavioral health assistance.
The role of a Sous Chef at Thomas Cuisine within a hospital kitchen setting is pivotal to delivering meals that are not only appetizing but carefully tailored to meet the diverse dietary needs of patients. This position goes beyond culinary skill; it requires meticulous attention to sanitation, safety protocols, and operational efficiency to ensure food quality and patient safety. The Sous Chef supervises and trains kitchen staff in a variety of culinary techniques spanning meats, sauces, vegetables, and more, while also managing inventory, food storage, and production schedules with precision.
Working under the guidance of the Head Chef, the Sous Chef plays a crucial leadership role, ensuring that all kitchen stations remain clean, stocked, and operational throughout meal services. This position demands the ability to maintain quality control and waste reduction practices, oversee adherence to HACCP standards, and execute detailed requisitions for food ordering. The Sous Chef assumes full responsibility for the kitchen in the Chef’s absence, embodying leadership that supports a positive hospital foodservice environment, enhances patient recovery through nutritious meals, and uplifts the restaurant team culture.
At Thomas Cuisine, the motto "REAL Food | Genuine Service | Enduring Relationships" encapsulates the dedication to quality, service excellence, and long-term commitment to clients and employees alike. The Sous Chef opportunity is not just a job, but a chance to contribute to the well-being of a healthcare community while advancing one’s culinary and leadership skills in a supportive and progressive environment. Employment is subject to passing a background check and medical screening as required by local California laws, emphasizing the company’s commitment to safety and compliance.
This role offers a wage of $23.00 per hour and is perfect for culinary professionals passionate about food quality and patient service who want to make a meaningful difference through their craft.
Joining Thomas Cuisine means becoming part of a dynamic team that values innovation and continuous growth, offering employees access to cutting-edge learning technologies and comprehensive wellness programs. Employees benefit from medical, dental, and vision plans among several options, generous paid time off and leave policies, and holistic wellness initiatives including financial planning and behavioral health assistance.
The role of a Sous Chef at Thomas Cuisine within a hospital kitchen setting is pivotal to delivering meals that are not only appetizing but carefully tailored to meet the diverse dietary needs of patients. This position goes beyond culinary skill; it requires meticulous attention to sanitation, safety protocols, and operational efficiency to ensure food quality and patient safety. The Sous Chef supervises and trains kitchen staff in a variety of culinary techniques spanning meats, sauces, vegetables, and more, while also managing inventory, food storage, and production schedules with precision.
Working under the guidance of the Head Chef, the Sous Chef plays a crucial leadership role, ensuring that all kitchen stations remain clean, stocked, and operational throughout meal services. This position demands the ability to maintain quality control and waste reduction practices, oversee adherence to HACCP standards, and execute detailed requisitions for food ordering. The Sous Chef assumes full responsibility for the kitchen in the Chef’s absence, embodying leadership that supports a positive hospital foodservice environment, enhances patient recovery through nutritious meals, and uplifts the restaurant team culture.
At Thomas Cuisine, the motto "REAL Food | Genuine Service | Enduring Relationships" encapsulates the dedication to quality, service excellence, and long-term commitment to clients and employees alike. The Sous Chef opportunity is not just a job, but a chance to contribute to the well-being of a healthcare community while advancing one’s culinary and leadership skills in a supportive and progressive environment. Employment is subject to passing a background check and medical screening as required by local California laws, emphasizing the company’s commitment to safety and compliance.
This role offers a wage of $23.00 per hour and is perfect for culinary professionals passionate about food quality and patient service who want to make a meaningful difference through their craft.
Job Requirements
- Ability to pass a criminal background check and drug screen
- High school diploma or GED
- Willingness to work flexible hours including weekends and holidays
- Ability to stand for long periods and perform physically demanding tasks
- Strong attention to detail and commitment to food quality
- Ability to follow all safety and sanitation protocols
- Good interpersonal skills to work in a team environment
Job Qualifications
- High school diploma or GED
- Experience in culinary arts or food service industry preferred
- Knowledge of food safety and sanitation standards
- Ability to supervise and train kitchen staff
- Strong organizational and time management skills
- Excellent communication and leadership abilities
- Familiarity with HACCP guidelines and kitchen inventory management
Job Duties
- Verifies kitchen staff follows all recipes and portions servings correctly
- Observes all food stations to eliminate waste and to have the best and freshest products possible
- Ensures the staff has a clean and sanitary workstation/area by practicing the clean as you go method
- Supervises and trains staff engaged in preparing, cooking, serving meats, carving, sauces, vegetables, soups, mise en place, technical skills and other food products
- Ensures all stations remain stocked before and during meal periods
- Produces daily production sheets and records leftovers
- Produces menu items by timeline requirements
- Identifies and fabricates all meats, raw or cooked for service or functions, as well as other products, but not limited to vegetables, fruits, starches, etc.
- Accurately plans and creates requisitions for ordering
- Receives and examines food products and supplies to ensure quality and quantity meet established standards and specifications
- Ensures proper storage and organization from all suppliers
- Counts accurate inventory of all items in all food storage areas
- Maintains all Hazard Analysis and Critical Control Points (HACCP) standard operating procedures
- Keeps kitchen, dish and storage areas clean and organized
- Performs knife skills and cooking methods on proteins, vegetables, starches and other ingredients according to recipe within prescribed time frame to complete all service times
- Ensures all prepared items are labeled with the following information: item inside container, date item is prepped, use by date and initials of person who prepped the item
- Assigns, directs, and reviews the work of subordinates, work methods, procedures, workflow and standards for quality and quantity of work
- Mentors and trains existing staff as well as new staff
- Assists in monitoring the job performance of staff and managing staffing levels throughout shifts
- Assumes responsibility for kitchen in absence of the Chef
- Other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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