Sous Chef
7 days ago
Prepares, portions, and serves food in accordance with the rotating and seasonal menu cycle in an efficient and timely manner in order to deliver high-quality service.
Helps visually inspect and taste food in order to ensure the quality and palatability of the food as well as the proper plate coloring.
Supports with counting inventory and ordering new inventory through computerized systems in order to avoid having inventory going out of stock.
Maintains safe, secure, and healthy food preparation environment by following and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations.
Participates in the employee evaluation process by providing information on the performance of staff to the Director of Dining Services.
Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
Performs other duties as assigned.
EDUCATION: Preferred: High School Diploma or equivalent experience
EXPERIENCE: Required: 7 years of professional cooking and 5 years of supervisory experience
LICENSURE/CERTIFICATION/REGISTRY/LISTING: Required: Manager ServSafe within 6 months of hire
Equal Opportunity Employer At Cone Health, we strive to create a welcoming atmosphere that celebrates a diverse and unique workforce. We believe in offering equal opportunities for employment to all applicants and employees, regardless of their race, religion, age, sex, sexual orientation, gender identity, veteran's status, ethnicity, national origin, disability, color, or any other characteristic protected by law. Our hiring and employment choices are based on each individual's qualifications, skills and performance. We believe that by embracing the diversity of our team, we can better serve our patients, communities and each other.
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