Sous Chef

Sous Chef 1.9 1.9 out of 5 stars Sous Chef/Cook We offer you competitive pay, a great benefits package, opportunities for growth and an engaging culture. Join our team today! The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruits, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. KEY RESPONSIBILITIES: Food Preparation Duties: 75% time Handle and prepare food that is palatable, appetizing and attractive Establish practice of serving hot food hot and cold food cold Cook a variety of foods in large quantities Be familiar with seasoning and cooking time required Be aware of cooking characteristics of various cuts of meats, fish and fowl Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste Follow standard recipes but make independent decisions in line with current experience Understand the importance of proper food-handling techniques and hazards of improper food handling Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents Taste, smell, and observe food to ensure conformity with recipes and appearance Serve food according to dietary guidelines, checking each tray for completeness and accuracy Kitchen Duties: 25% time Comply with meal schedules Maintain and use equipment and supplies Work cooperatively with other staff and departments Wash pots, pans, and other equipment as used Responsible for supervision of other food service employees in the absence of Executive Chef SKILLS AND KNOWLEDGE: Ability to prepare and cook a variety of foods in large quantities. Aware of special diets, seasoning requirements, cooking times, temperature controls. Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals. EDUCATION AND EXPERIENCE: Education : High School Diploma or GED preferred Experience : Previous experience in the dietary department of a healthcare facility preferred PHYSICAL DEMANDS: Walking 3 hours per shift Standing 4 - 5 hours per shift while preparing and serving food Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely Bending and reaching, squatting and kneeling, crawling and climbing Extreme hot and cold temperature changes Use of large and small kitchen equipment CLASSIFICATION: Non-Exempt WORK AREA AND ENVIRONMENT: Kitchen, freezers, refrigerators, loading dock, dining room STANDARDS: Standards: State Health Department Regulations