Sous Chef
WellSpan Health
Waynesboro, United States
Full Time
Mid Level
1+ years
Posted 1 month ago Expired
This job has expired
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Upload Your ResumeAbout This Role
This Sous Chef will prepare, season, and cook food for hospital patients, employees, and visitors, ensuring all meals meet quality standards. Responsibilities also include planning, ordering, and storing foodstuffs, as well as supervising and training food production personnel.
Responsibilities
- Assist with planning for foods required for the day and/or for future meals, considering operations, personnel skills, and work flow
- Order foods daily for preparation and processing to optimize quantity discounts, storage costs, and space
- Prepare, season, and cook food
- Review menus and work orders to determine type and quantities of ingredients to be obtained and prepared
- Plan and coordinate cooking schedules to ensure foods are ready at required times
- Measure and mix ingredients according to recipes
- Use a variety of kitchen utensils and equipment, including grinders, slicers, mixers, and blenders
- Alert supervisor to problems and needs concerning equipment and food supplies
- Ensure all foods prepared meet existing standards for quality, freshness, taste, and appearance
- Ensure all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation
- Ensure required HACCP guidelines are maintained throughout the food preparation process
- Train and orient staff, prepare work schedules, and make recommendations for personnel actions
- Evaluate staff performance
- Maintain established policies and procedures, objectives, quality assessment, and safety standards
Requirements
- High School Diploma or GED
- 1 year relevant work experience
- 1 year supervisory experience
- Certified ServSafe within 1 year of hire
- Knowledge of cooking methods/procedures and related routines
Qualifications
- High School Diploma or GED
- 1 year relevant experience and 1 year supervisory experience required
Nice to Have
- Associate's Degree in Culinary Arts, Food Service or Business Management
- Training in institutional food preparation
Skills
HACCP guidelines
*
* Required skills
Benefits
Paid Time Off (PTO)
Comprehensive health benefits
DailyPay
Retirement savings plan
Expanded Paid Parental Leave
Education assistance
Financial education and support
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