Sous Chef

7 days ago

Sheboygan Falls, United States SHARON S RICHARDSON HOSPICE Full time
Job DescriptionJob Description


POSITION SUMMARY: Under the direction of the Dining Services Manager/Executive Chef, the Sous Chef will work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, aiding in menu preparation, and ensuring food quality and freshness, This position also involves maintaining knowledge and assuring compliance with all agency policies and procedures, OSHA, state and federal safety and health requirements and educational and certification requirements as required.


Essential Duties:

  • Assist Executive Chef in preparation, cooking and oversight of culinary operations daily.
  • Assist in training new Dining Services employees.
  • Assists throughout the kitchen as required to meet production requirements and to assist management with projects as requested.
  • Works with Executive Chef to maintain kitchen organization, staff ability and training opportunities.
  • Oversee all kitchen operations as directed by the Executive Chef, verify proper technique and quality standards, quickly assess any problems, and proactively respond by assisting other cooks as needed.
  • Assist Executive Chef in menu planning as needed.
  • Maintain high standard of safety practices when it comes to food preparation, equipment operation and the sanitary conditions of the kitchen.
  • Communicate efficiently and clearly with other kitchen personnel, vendors, clinical staff and customers daily and maintain a calm and controlled demeanor during stressful situation or critiques.
  • Willingness to perform routine, repetitive tasks with frequent interruptions.
  • Fill in for Executive Chef when necessary
  • All other duties as assigned.

Professional Development:

Participates in SSRCH-provided education and employee meetings.

Physical Requirements: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Must be able to lift and/or carry 50 to 75 pounds.

Mental Requirements: Read, speak, write and understand English; ability to add, subtract, multiply, divide and work with fractions; ability to follow recipe directions, diet orders, and work assignments; must function independently without supervision.

Working/Environmental Conditions: Fast-paced changing environment, with multiple directives from several disciplines. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.

Machines, Equipment, Tools Used: Standard kitchen tools, refrigerated storage areas, ovens, ranges, dish-washing machines, steam tables.

Exposures: Possible exposure to communicable diseases or infections. Reasonably anticipated exposure to hazardous equipment, assorted chemicals, and cleaning agents, gases/vapors and other pollutants.

Personal Protective Equipment Required: gloves, hair coverings as required.

Availability: Required to work flexible hours. Must be available to participate in the rotation of hours as needed to meet the patient and customer needs.

Professional Qualifications

  • Associate’s degree in Food Service or four years equivalent work experience. .
  • Ability to use all standard commercial kitchen equipment safely and correctly.
  • Strong teamwork and exceptional communication skills.
  • Solid understanding of cooking methods and ingredients.
  • Ability to maintain confidentiality per the Sharon S. Richardson Community Hospice policies.


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