Sous Chef

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. EOE AA M/F/Vet/Disability #