Sous Chef

Emory•Atlanta, GA

14h•Onsite

About The Position

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. Uses required protection devices to prevent transmission of food borne illnesses to patients, customers and staff. Reports safety hazards. Prepares hot and cold menu items using solid, efficient cooking and culinary fundamentals. Prepares food for patients, guests, and customers in a high volume kitchen and in an executive suite kitchen. Understands general and modified diets and applies knowledge to achieve outcomes within nutritional guidelines. Reviews recipes and ingredients with a clinical nutritionist to ensure suitability for modified diets. Demonstrates proficiency in traditional, international, and trendy cuisine. Assists in coaching and instructing cooks and chefs in culinary techniques. May coordinate and cook in the specialized reduced-oxygen packaging cook/chill food production. Generates production schedules, takes inventory of finished goods, determines food and supply orders. Collaborates with purchasing staff to order food and supplies. Presents and displays food using artistic creativity and garnishes. Provides courteous, personalized meal service to patients and guests in a professional, polished manner. Participates in menu planning for retail, patients, and executive suites. Exhibits flair, creativity, and customer preferences while considering cost and feasibility. Demonstrates knowledge of various cuisines and cultures. Develops, tests, and standardizes recipes. Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat and pressure fryers, steam jacketed kettles, and reduced-oxygen-packaging equipment. Cleans equipment and performs preventive maintenance as recommended by manufacturer. Requisitions food and supplies from storeroom according to policies and procedures. Maintains stock and conducts inventory. Uses a computer to enter and access recipes, menus, and/or patient information. Records various statistics on activities which may include food temperatures, refrigerator/freezer temperatures, meal tallies, inventory, and guest charges. Cleans, sanitizes, and organizes the work area. Understands and adheres to county, state, and federal regulatory agency requirements. Assures that work area meets the regulatory agency requirements during and at the end of the shift. Works with manager to formulate plan for professional development. May perform other duties as assigned or requested.

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.
Supervises 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.
Uses required protection devices to prevent transmission of food borne illnesses to patients, customers and staff.
Reports safety hazards.
Prepares hot and cold menu items using solid, efficient cooking and culinary fundamentals.
Prepares food for patients, guests, and customers in a high volume kitchen and in an executive suite kitchen.
Understands general and modified diets and applies knowledge to achieve outcomes within nutritional guidelines.
Reviews recipes and ingredients with a clinical nutritionist to ensure suitability for modified diets.
Demonstrates proficiency in traditional, international, and trendy cuisine.
Assists in coaching and instructing cooks and chefs in culinary techniques.
May coordinate and cook in the specialized reduced-oxygen packaging cook/chill food production.
Generates production schedules, takes inventory of finished goods, determines food and supply orders.
Collaborates with purchasing staff to order food and supplies.
Presents and displays food using artistic creativity and garnishes.
Provides courteous, personalized meal service to patients and guests in a professional, polished manner.
Participates in menu planning for retail, patients, and executive suites.
Exhibits flair, creativity, and customer preferences while considering cost and feasibility.
Demonstrates knowledge of various cuisines and cultures.
Develops, tests, and standardizes recipes.
Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat and pressure fryers, steam jacketed kettles, and reduced-oxygen-packaging equipment.
Cleans equipment and performs preventive maintenance as recommended by manufacturer.
Requisitions food and supplies from storeroom according to policies and procedures.
Maintains stock and conducts inventory.
Uses a computer to enter and access recipes, menus, and/or patient information.
Records various statistics on activities which may include food temperatures, refrigerator/freezer temperatures, meal tallies, inventory, and guest charges.
Cleans, sanitizes, and organizes the work area.
Understands and adheres to county, state, and federal regulatory agency requirements.
Assures that work area meets the regulatory agency requirements during and at the end of the shift.
Works with manager to formulate plan for professional development.
May perform other duties as assigned or requested.