Sous Chef at the Villa Marie Claire
Job Title:
Sous Chef Department:
Food & Nutrition Services Position
Summary:
Responsible for planning and directing food preparation in the kitchen.
This requires maintaining production and food sanitation standards, maintaining quality and consistency in both hot and cold production, and supporting the chef to maintain quality standards.
Requirements:
Education:
High School diploma or equivalent, culinary degree preferred
Experience:
Three years cooking experience as a Sous Chef or related culinary position Skills:
Interpersonal communication Certifications:
Servsafe Essential Functions of the Job:
Coordinate, plan, participate and supervise the production, preparation and presentation of food Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Chef to ensure that a consistent quality product is produced which conforms to all established standards Resolve problems, provide open communication and perform special projects and other responsibilities as assigned Work with Chef to produce diversified quality menus based on the vision of the Chef in patient care and other dining locations within the facility Work with the Clinical Nutrition Team to develop recipes that are flavorful, well received and fit the nutritional profile of a majority of therapeutic regimen Maintain and develop schedules that maximize the use of time and efficiencies Performs additional responsibilities as needed to support various team functions Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information.
41 CFR 60-1.
35(c) Recommended Skills Cooking Food Preparation Health Care Interpersonal Communications Problem Solving Quality Management Estimated Salary: $20 to $28 per hour based on qualifications.
Sous Chef Department:
Food & Nutrition Services Position
Summary:
Responsible for planning and directing food preparation in the kitchen.
This requires maintaining production and food sanitation standards, maintaining quality and consistency in both hot and cold production, and supporting the chef to maintain quality standards.
Requirements:
Education:
High School diploma or equivalent, culinary degree preferred
Experience:
Three years cooking experience as a Sous Chef or related culinary position Skills:
Interpersonal communication Certifications:
Servsafe Essential Functions of the Job:
Coordinate, plan, participate and supervise the production, preparation and presentation of food Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Chef to ensure that a consistent quality product is produced which conforms to all established standards Resolve problems, provide open communication and perform special projects and other responsibilities as assigned Work with Chef to produce diversified quality menus based on the vision of the Chef in patient care and other dining locations within the facility Work with the Clinical Nutrition Team to develop recipes that are flavorful, well received and fit the nutritional profile of a majority of therapeutic regimen Maintain and develop schedules that maximize the use of time and efficiencies Performs additional responsibilities as needed to support various team functions Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information.
41 CFR 60-1.
35(c) Recommended Skills Cooking Food Preparation Health Care Interpersonal Communications Problem Solving Quality Management Estimated Salary: $20 to $28 per hour based on qualifications.
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