Chef-Sou-Food Services

Job Description:

Chef-Sou-Food Services

Essential Duties:

• Assists the Director of Food Service and leadership team in overseeing all food production, catering, and assists in the supervisor of general department operations, including main kitchen, cafeteria, dish room, and sanitation.
• Experienced knowledge of food ingredients, preparation and cooking techniques, and attractive food presentation. Ensures food production and plating for both retail and patient areas meets the Baptist Health Culinary Standards
• Responsible for managing daily par & prep sheets while ensuring recipe binders are up-to-date
• Proficient at identifying food waste and able to coach and mentor culinary staff in a calm professional manner
• Ensures proper label and dating standards are being followed daily, along with understanding and enforcing food rotation methods like (FIFO) first in-first out
• Sous Chef provides relief in the culinary area as needed. Will facilitate training and skill development of all culinary staff.
• Ensure that a high-quality food production program is maintained at all times and that the Baptists Culinary Standards are being met daily.
• Recipe, and menu development/collaboration with the Executive Director of Culinary Operations
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods, to ensure food is prepared within the established policies, procedures, and methods. Provides coaching when established methods are not adhered to.
• Participates in daily retail and patient test trays along with patient rounding.

Requirements:

• High School diploma or GED or Technical diploma
• Two years' experience or related experience preferred
• Food handler card or SERV safe certificate preferred
• Valid drivers licenses

Benefits:

• Health Vision Dental & Pet Insurance
• Retirement with Company Match
• Generous Paid Time Off (Including Maternity, Paternity leave)
• Short/Long Term Disability and Life Insurance
• Tuition Reimbursement