Sous Chef

Emory•Johns Creek, GA

About The Position

Overview Be inspired. Be rewarded. Belong. At Emory Healthcare. At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be. We provide: · Comprehensive health benefits that start day 1 · Student Loan Repayment Assistance & Reimbursement Programs · Family-focused benefits · Wellness incentives Ongoing mentorship, development, leadership programs...and more 9:00a - 5:30p / Full Time / 40hrs Description JOB DESCRIPTION: The Sous Chef performs as the first assistant to the Executive Chef and carries out kitchen duties. Oversees daily food production duties under the direction of the Executive Chef. Incumbent has supervisory authority and may be responsible for the supervision of a team of kitchen employees. Assigns recipes and menu duties to cooks and chefs. Preps and cooks food in any of the kitchens, which may include the VIP suite and cook/chill. Exercises creativity and advanced culinary skills. Follows all safety and infection control policies and procedures. MINIMUM QUALIFICATIONS: Associate's Degree in culinary arts or the equivalent training under an executive chef. Five years experience in restaurant, hotel, catering service or other similar food service establishment. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, ccasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks. Additional Details Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law. Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at [email protected] . Please note that one week's advance notice is preferred.

Requirements

Associate's Degree in culinary arts or the equivalent training under an executive chef.
Five years experience in restaurant, hotel, catering service or other similar food service establishment.

Responsibilities

Performs as the first assistant to the Executive Chef and carries out kitchen duties.
Oversees daily food production duties under the direction of the Executive Chef.
Incumbent has supervisory authority and may be responsible for the supervision of a team of kitchen employees.
Assigns recipes and menu duties to cooks and chefs.
Preps and cooks food in any of the kitchens, which may include the VIP suite and cook/chill.
Exercises creativity and advanced culinary skills.
Follows all safety and infection control policies and procedures.