Position: Sous Chef job
About: The sous chef is responsible for orchestrating food service during meal periods at a professional food service operation in a healthcare facility. This position reports to the Executive Chef and ensures high standards of food quality and service are maintained in accordance with state and departmental guidelines.
Requirements: Minimum of two years formal culinary training program with degree or equivalent experience; Minimum of two years supervisory experience in a professional food service operation; Food service background in large production food preparation, hospital or healthcare facility; Knowledge of State and county regulations and kitchen sanitation procedures; ServSafe certified or the ability to obtain certification within six months of employment; Dietary experience desired, but not required; Must be able to demonstrate good communication skills, both written and verbal; Must be organized, flexible, and work well under pressure; Knowledge of the safe use of knives, all commercial kitchen equipment, commercial dish machines, cleaning/sanitizing equipment, rolling carts, computer/printer, fax, telephone, copier, and elevators
Benefits: health insurance, 401(k), flexible work schedule conducive to work-life balance
