Sous Chef

Overview

Copley Hospital, located in Morrisville/Stowe VT, is looking for a Sous Chef to join our team!

 

This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules.  They will aim to achieve the highest possible hospitality standards.  

 

This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied.

 

This is a Full-Time position (PT available). 

 

Copley Hospital has a variety of shifts available across Full-Time, Part-Time, and Per Diem needs. Please consider applying to discuss how your availability may align.

 

Compensation: $20.88-26.49/hour.

 

The posted salary range reflects base compensation for candidates with a variety of experience. An offer within this range may be presented based on experience.

Responsibilities

• Has ability to lead and teach staff in the execution of all menus;
• Has advanced knowledge of all cooking methods and procedures;
• Understands menu engineering, assists with development of new menu items and recipes;
• Provide meals for patients and visitors of the community;
• Maintains inventory par levels in accordance with established menus and consumption needs;
• Procures and receives supplies and equipment following established procedures;
• Operates food program within defined budgetary guidelines;
• Understands diets and modified food consistency diets;
• Manages staff schedules, time and attendance when Exec. Chef is not present.
• Aids in the performance of the cafeteria as well as kitchen and patient line service;
• Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software
• Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines;
• Operates various departmental equipment (ovens, mixers, fryolators, etc.);
• Supportive and friendly to co-workers; patients, staff and visitors;
• Maintains successful attendance and performance standards;
• Has ability to meet physical demands of position.
• Hold employees accountable to all working S.O.P.’s, policies and
• Ability to order all product needed for the success of the department
• Assumes other duties as assigned

Qualifications

• High School diploma or equivalent.  
• Secondary or technical training desired
• 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook
• Skills: Advanced culinary skills. Interpersonal and organizational skills