Website Madonna Rehabilitation Hospital
Job Title: Sous Chef Job Code: 880399
Immediate Supervisor: Executive Chef Status: Non-exempt
DEPARTMENT FUNCTION/JOB OVERVIEW
Responsible for safe, accurate and consistent preparation, portions, cooking, and presentation a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. General responsibilities of the position include development of menus, accurate planning and requisition of supplies and equipment, and preparation of complex recipes. Maintains up-to-date knowledge of food handling and equipment sanitization procedures and regulations and ensure all are followed by food production staff. Work will be performed in an ethical and legal manner following organizational policies, processes, protocols and procedures. Responsible for quality service delivery and internal/external customer satisfaction for department and Madonna as a whole while upholding Madonna’s the mission and values.
A.Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
B.Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
C.Complies with all HACCP policies and procedures.
D.Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served.
E.Clean and sanitize work stations and equipment and must follow all Madonna procedures and regulatory rules.
F.Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
G.Attends all allergy and foodborne illness in-service training.
H.Complies with all company safety and risk management policies and procedures
I.Participates in regular safety meetings, safety training and hazard assessments.
J.Attends training programs (classroom and virtual) as designated.
K.May use production software to enter pre- and post-production data software.
L.May take inventory, and/or enter inventory into the production.
M.May place orders for supplies.
N.Reports all accidents and injuries in a timely manner.
A.Serves as a lead cook guiding and assisting in the training of less experienced cooks.
B.May assist with the supervision of kitchen personnel.
C.May have oversight over the production staff and assign tasks.
D.Provides the highest quality of service to customers at all times.
E.Follow instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department and Madonna as a whole.
F.Participate on teams and/or committees as requested.
A.May prepare food and serve customers at an a la carte station.
B.Produces small to large batch goods using advanced and full range of classical and comtemporary cooking, plating and garnishing techniques.
C.Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
D.Advanced knife skills required.
E.May perform other duties and responsibilites as assigned.
F.Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
G.Ability to maintain positive attitude.
H.Ability to communicate with co-workers and other departments with professionalism and respect.
I.Maintains a professional relationship with all co-workers, vendor representatives, supervisors, managers, customers and client representatives.
J.Ability to use a computer.
K.Requires complete knowledge of kitchen equipment.
L.Must be able read and follow a recipe unsupervised.
M.Involved with the more complex requirements of the position.
N.Applies advanced cooking skills.
O.Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
P.Substantial working knowledge of food prepartion.
Q.Maintains and ensure a safe environment for the department. Handle and operate all necessary equipment and perform required duties according to established safety standards to maintain compliance with regulations and prevent injury.
R.Assist with ensuring cleanliness of equipment and environment.
PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS
Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.
QUALIFICATIONS (Education/training and/or Experience)
High School diploma or equivalent required. Two years related work experience required, preferably in like size organization and/or healthcare setting. Work experience must include proven leadership/supervisory abilities. Six months education and training in quantity food preparation and diet therapy desirable. Must possess ability to produce standardized food products. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Proficient use of computer required. Must arrive for scheduled shift on time with regular attendance. Availability to work varied shifts including nights, weekends and some holidays. Current Prep/Cook Food Handler Permit if required by the county. Knowledge of standard operation of equipment and cash-handling procedures.
Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
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