Sous Chef

Position Summary:

The primary purpose of your job position is to prepare food in accordance with applicable federal, state, and local guidelines and our established policies and procedures.

Under the direction of the Chef or Kitchen Manager, ensure that quality food service is provided.

Responsible for the efficient and cos-effective management of the kitchen and staff.

Maintains and tracks stock and merchandise of all food and equipment.

Essential Job Functions:


* Reviews menus to determine type and quantities of meats, vegetables, and soups to be prepared.


* Plans cooking schedule in conjunction with Chef and Kitchen Manager to ensure that food will be ready at specified times.

Confers with dietitians regarding modified diet preparation.


* Prepares washing, trimming, cooking, and seasoning of food items for each meal.


* Completes production-monitoring paperwork in compliance with departmental policy.


* Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and tenderizers to make sauces, soups, stews, and casseroles.


* Covers, dates, refrigerates, and rotates all applicable foods.


* Bakes, roasts, broils and steams meats, fish, and other foods.


* Patient/customer complaints and/or concerns are handled positively and efficiently.

All concerns are immediately brought to the Chef's and/or Kitchen Manager's attention.

In the event the Chef or Kitchen Manager are not on site, contact the Chief Operations Officer.


* In conjunction with the Chef and Kitchen Manager, train kitchen employees in all facets of kitchen operations including, dish room, deep sink, serving meals, dining room service line, set up, breakdown, daily prep.


* Conduct frequent inspections of kitchen, dining room, dish room, storeroom, and coolers.

Promptly act to correct deficiencies during inspections.


* Observes and tastes food being cooked and adds ingredients or seasoning to improve flavor or texture as needed.


* Completes temperature-monitoring log.


* Tests food being cooked by tasting, smelling and/or piercing to determine that it is cooked.

Adjusts heat controls and timers on ovens, grills, etc.

as required.


* Procures foodstuff from refrigerator, freezer, or other storage area; may request other workers to assist.


* Carves portions of meat, fish and fowl for individual servings and prepares or direct distribution of food to serving units.

Portions servings according to menu combinations or orders for patients.


* Prepares food items for cafeteria evening meal; complete weekly inventory/cost control.


* Ensures that proper food and non-food are ordered according to patient and catering needs.


* Ensures items received are put away, stocked, and rotated according to Federal HACCP Regulations.


* Assists with the program to order such items as meat, poultry, and fish for use in preparing mea...