Sous Chef

UVM Medical Center • Burlington, VT

12d • Onsite

About The Position

The Sous Chef supervises Line Chefs and Prep Cooks in preparing cold and hot food items and desserts in quantities determined by the menu for patients, employees, visitors, and catering requisitions. The role coordinates preparation and successful completion of meals according to established procedures and works under the direction of the Food Service Operations Manager. The Sous Chef assists in training, directing, and supervising Line Chefs and Prep Cooks, and assumes those responsibilities when the Food Service Operations Manager is absent. The position supports cost, quality, regulatory, strategic, and operational objectives. It is hands-on, with meal preparation expected during a few shifts each week.

This is a full-time, 40-hour-per-week position with flexible eight-hour shifts between 4:30 a.m. and 8:00 p.m. The primary schedule is afternoons and evenings, 12:00 p.m. to 8:00 p.m., including every Friday and Saturday night, with Sundays and Mondays off.

Requirements

• Food safety certificate, such as ServSafe.
• At least three years of experience in quantity food preparation.
• At least five years of supervisory experience in an institutional or high-volume commercial food service establishment.
• Experience in recipe development.
• Ability to read, speak, write, and understand English.
• Ability to follow oral and written instructions and perform basic mathematics.
• Knowledge of weight and measure conversions, cooking and baking vocabulary, and food preparation techniques.
• Knowledge of product identification, culinary terminology, cooking theory, and customer/client awareness.
• Strong customer and public relations skills.
• Ability to handle a wide variety of food products, including meats, seafood, vegetables, and items that may contain the top nine food allergens.

Nice To Haves

• Culinary Arts training or a degree; equivalent combinations of education and experience will be evaluated individually.
• Experience in a healthcare environment.

Responsibilities

• Supervise Line Chefs and Prep Cooks preparing hot and cold food items and desserts in menu-determined quantities.
• Coordinate food preparation and ensure meals are completed successfully according to established procedures.
• Assist the Food Service Operations Manager with training, directing, and supervising Line Chefs and Prep Cooks.
• Assume responsibility for training, directing, and supervising Line Chefs and Prep Cooks in the Food Service Operations Manager’s absence.
• Prepare meals hands-on during a few shifts each week.
• Meet cost, quality, and regulatory objectives while supporting organizational strategic and operational objectives.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed