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E01154 - Sous Chef

E01154 - Sous Chef

Recovery Centers of AmericaSaint Charles, IL, US
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Overview

Position Overview : responsible for food production in your kitchen(s). The Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service. The Sous Chef must have the ability to fill in for the cook during time off, PDO and vacations. This culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction.

Responsibilities

  • Stores, labels and dates food items according to policy; maintains established food rotations in storage to minimize spoilage and waste.
  • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
  • Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards.
  • Reviewing, adjusting, and completing inventory; ensuring accuracy and completion of the inventory and that adequate supplies and products are on hand.
  • Maintains basic food recipes, preparation, service, and storage sanitation principles.
  • Directs food preparation in accordance with established standards of quantity, quality control, taste and presentation.
  • Follows HACCP standards and ensures HACCP logs are accurately filed, enforcing proper sanitation practices.
  • Supports the culinary department in ensuring compliance with health requirements, Health Department regulations, and Department of Labor regulations as they pertain to the operation.
  • Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions.
  • Assists with identifying and rectifying hazardous situations and eliminating risk to the company; takes safety precautions as necessary.
  • Interprets and ensures compliance with policies, procedures, and guidelines, as well as applicable government, regulatory and / or accrediting agency standards and codes.
  • Other duties as assigned.

Education And Experience

  • High School diploma or equivalent preferred.
  • Culinary certificate or relevant work experience; 2 years related experience and / or training in food production.
  • Excellent organizational skills and the ability to prioritize workload.
  • People interaction skills.

    • Competencies

  • Customer Service : Demonstrates concern for meeting internal and external customers' needs and satisfaction within available resources.
  • Impact and Influence : Works effectively with others.
  • Project Management : Coordinates the diverse components of the project by balancing scope, time, cost, and quality.
  • Communication : Communicates well verbally and in writing, creates accurate and punctual reports, delivers presentations, shares information and ideas, and demonstrates good listening skills.
  • Technical Proficiency : Applies the technical knowledge and skills required to achieve the expected outputs.
  • Work Environment : May work in a variety of environments including hospitals or out-patient facilities; spends time actively working with kitchen staff and team members.
  • Physical Demands : Regularly able to talk or hear; frequently uses hands to handle objects; stands for long periods in a grill area with extreme heat and frequent interaction with heated equipment; may lift up to 50 pounds; requires vision abilities as described.

    • Work Environment

    May work in a variety of environments including hospitals or out-patient facilities; work with kitchen staff and the RCA team.

    Travel

    None.

    Job Details

  • Seniority level : Entry level
  • Employment type : Full-time
  • Job function : Management and Manufacturing
  • Industries : Hospitals and Health Care

    • Source notes and postings were provided for context but have been trimmed to retain only relevant job information.

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    Sous Chef • Saint Charles, IL, US