What are the responsibilities and job description for the Sous Chef position at Alice Peck Day Memorial Hospital?
POSITION STANDARDS
A big smile, eagerness to learn, and compassion for our Residents
Must be age 18 or older
Previous cooking/kitchen experience required
Hold and maintain a ServSafe Food Handlers Certification
POSITION PHYSICAL REQUIREMENTS
Anything listed here requires a pre-employment physical by Employee Health to determine if the employee is capable of meeting the requirements.
Physical Activity:
Must be able to work in a hot or cold environment.
Upper Extremity:
Ability to work in both hot (kitchen) and cold (walk-in freezer) environments.
Ability to properly lift 50 lbs.
Must be able to handle hot plates, pans, etc.
Must be able to stir and beat
Push/Pull/Lift/Carry:
PART TWO: FUNCTIONAL RESPONSIBILITY
Position Objective
Provide our residents and guests with fresh, attractive, healthy homemade meals in a clean environment and to provide superior customer service to the best of our abilities and work within a team.
Performance Expectation
Check and correct if needed, plate presentations and proper serving temperatures of food prior to dishes leaving the kitchen
Prepare high quality food
Adheres to ALL sanitation guidelines and cleaning lists set forth by department and APD. This includes but is not limited to proper hand hygiene, proper use of gloves in preparing food, wearing a clean uniform, using hair restraints, correct use of cleaning chemicals to clean and completion of cleaning responsibilities in and around the kitchen.
Displays good customer service skills and teamwork to coworkers, resident families and residents.
Follows all labeling and dating of ALL food following our labeling guidelines. Discarding food when found out of code or date of food has expired. Ensures all food is stored properly in the refrigerators.
Assists in the set-up, execution of, delivery of and pick up of any and all catering functions
Prepares and serves food following all production recipes and menu recipes. Plating of resident food following all portioning guidelines set forth.
Assists with Executive Chef duties, including but not limited to ordering, menu writing, scheduling and overseeing of daily duties of staff, as assigned by the Executive Chef.
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