Sous Chef

JOB DESCRIPTION:

• Follows all safety and infection control policies and procedures.
• Reports safety hazards
• 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.
• Provides courteous, personalized meal service to patients and guests in a professional, polished manner.
• 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.
• May performs 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.

Sous Chef, Salary: $18.27- $23.76/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.