- Location
- UVMMC - Medical Center - Main Campus, United States of America
- Type
- Full-time
- Department
- Retail
- Source
- Workday
Description
This is a full-time, 40 hour a week, position. Must be flexible to work 8-hour shifts between 4:30am to 8:00pm, with primary shift working afternoons & evenings 12pm-8pm; every Friday & Saturday night; off Sundays and Mondays.
JOB DESCRIPTION:
The Sous Chef is responsible for supervising the Line Chefs and Prep Cooks for the preparation of cold and hot food items and desserts in quantity determined by the menu, for patients, employees, visitors, and catering requisitions. The incumbent is responsible for the coordination, preparation, and successful completion of meals as determined by established procedure. The Sous Chef, under the direction of the Food Service Operations Manager, assists in training, directing and supervising the Line Chefs and Prep Cooks and assumes responsibility for such in the absence of the Food Service Operations Manager. The incumbent achieves cost, quality and regulatory objectives while meeting organizational strategic and operational objectives.
EDUCATION:
Culinary Arts training or degree is preferred. An equivalent combination of education and experience will be evaluated on an individual basis. Certificate of food safety (ie: ServSafe) required.
EXPERIENCE:
Minimum of three years' experience in quantity food preparation. Must have five years of supervisory experience in an institutional or high-volume commercial food service establishment. Must be experienced in recipe development. This position is hands on and will be expected to work preparing meals a few shifts a week. Experience in a healthcare environment is strongly preferred.
KNOWLEDGE/SPECIAL SKILLS:
Ability to read, speak, write and understand English. Must be able to follow oral and written instructions and have basic mathematical skills. Must have knowledge of weight and measures conversion, cooking and baking vocabulary and food preparation techniques. Must demonstrate knowledge of the following concepts: product identification, culinary terminology, cooking theory, and customer/client awareness. Strong customer and public relations skills are required. Employees are required to handle a wide variety of food products, including meats, seafood, vegetables, and items that may contain the top nine food allergens.