Sous Chef

About the position

At St. Camillus, we're Centered on Celebrating our Employees, our team is what makes St. Camillus such a great place to work! We are currently hiring a Sous Chef to join our team! The primary purpose of this position is to prepare foods according to recipes and production tallies and in accordance with all food safety and sanitation regulations. This position works closely with the Executive Chef, as part of a team to provide nutritionally adequate meals to Residents and Patients of the facility.

Responsibilities

• Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product's taste and presentation.
• Ensures all deadlines are met in food production based on production orders.
• Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures.
• Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures.
• Maintains sanitation of equipment, supplies and utensils.
• Cleans workstation thoroughly before leaving area.
• Keeps display equipment clean and free of debris during meal service to assure compliance with all sanitation, safety, production, and merchandising requirements.
• Interacts with customers to ensure customer satisfaction and resolve complaints in a friendly, service oriented manner.
• Relays relevant comments directly to supervisor.
• Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers.
• Consistently exhibits the ability to keep up with peak production and service hours.
• Monitors inventory and deliveries of product and supplies.
• Tracks product production, consumption and waste.
• Informs supervisor, when supplies or product are low.
• Supervise hourly food service associates.
• Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Assist with other functions and duties as assigned.

Requirements

• Associate's degree or equivalent from Culinary or technical school; or 1 - 3 years of related experience and/or training; or equivalent combination of education and experience.
• Supervisory experience preferred.
• Food Handler's Permit; ServSafe training and certificate as required by applicable state and county.

Benefits

• Daily Pay
• No Mandated Shifts
• Generous Paid Time Off
• Affordable Health/Dental/Vision Plans
• Company Funded Life Insurance and Health Reimbursement Account
• Retirement Plan
• Tuition Reimbursement
• On the Centro Bus Line
• Free parking
• On-site cafeteria