Sous Chef Full Time Varied

UHS•Lakewood Ranch, FL

3d•Onsite

About The Position

The Sous Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. This role involves preparing food by operating a variety of kitchen equipment, following complex recipes, and potentially assisting with the supervision of kitchen personnel. The Sous Chef will also be responsible for maintaining a clean and sanitary work environment, attending all required training, and ensuring the highest quality of service to customers.

Requirements

High School diploma, GED or equivalent preferred
4 or more years of related work experience.
Knowledge of basic operation of equipment and cash-handling procedures preferred

Responsibilities

Prepare food and serve customers at an a la carte station.
Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut, and shred fruits and vegetables, and trim and cut meat, poultry, or fish for culinary use.
Provide the highest quality of service to customers at all times.
Taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
Clean and sanitize work stations and equipment.
Attend all allergy and foodborne illness in-service training.
Report all accidents and injuries in a timely manner.
Comply with all company safety and risk management policies and procedures.
Participate in regular safety meetings, safety training and hazard assessments.
Attend training programs (classroom and virtual) as designated.
Produce small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
Follow 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.
Assist with the supervision of kitchen personnel.
Select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
Serve as a lead cook guiding and assisting in the training of less experienced cooks.
Independently perform advanced cooking duties in preparing food items to be served to customers under minimal supervision.
Utilize advanced knife skills.
Have oversight over the production staff and assign tasks.
Use production software to enter pre- and post-production data.
Take inventory, and/or enter inventory into the production.
Perform other duties and responsibilities as assigned.