Hebrew SeniorLife

  • Sous Chef

    Job Locations US-MA-Roslindale
    Job ID
    2018-2142
    Category
    Culinary
  • Overview

    Great fulltime day oppportunity for experience Sous Chef. Ready to give up 2am closes? Come join us here at HSL!

    Responsibilities

     

    • Works directly with Executive Chef to review menus, analyzes and create recipes, determine food labor, and overhead costs.
    • Works closely with the Purchasing Manager on food purchasing.
    • Manage the process of planning menus and utilization of food surplus and leftovers in main and household kitchens with dietary staff, cooks and culinary associates.
    • Familiarizes newly hired Culinary Staff, Cooks, and Stewards with practices of all hospital kitchens and oversees training.
    • Supervises cooks and other kitchen staff and coordinates their assignments to ensure economical and timely food production.
    • Fills in for the Executive Chef as the lead in all hospital kitchens as needed.
    • Demonstrate leadership and knowledge by employing a hands-on approach and continuous training of all kitchen staff.
    • Responsible for sustainable and efficient food operation in all household kitchens.
    • Conduct weekly audits of food operations in main and household kitchens.
    • Interact with customers in a manner to ensure customer satisfaction
    • Address and resolve patient and customer concerns
    • Represents HRC in a manner that supports our Cultural Beliefs in all customer and employee interactions
    • Establish and reinforce nutrition, sanitation, safety standards per DPH and CMS guidelines in all hospital kitchens.
    • Ensures methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the desired manner via approved recipes.
    • Assure compliance with all sanitation, ServSafe and safety requirements per DPH and CMS guidelines.
    • Ensure organization and OSHA safety standards are followed.
    • Oversees the sanitation and orderliness of all equipment, supplies and utensils within work area
    • Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures per DPH standards..
    • Follow and ensure staff adherence to all company policies and procedures.
    • Participate and contribute to employee engagement events and employee recognition programs.
    • Maintain professional appearance at all times, clean and well groomed in accordance with HRC standards.
    • Participation in community-based committees and meetings relating to food production and quality.
    • Other duties and responsibilities as assigned.

     

    Qualifications

    •  Associate degree (A.S. )in Culinary Arts from college or university
    • Strong emphasis cooking techniques and procedures.
    • Three (3) to five (5) years of culinary experience in contract food service in similar position, fine dining setting, or restaurant with personnel supervisory experience.
    • Must be able to effectively present information, and respond to questions from groups of managers, clients, customers and the general public.
    • Good knowledge of food and catering trends with a focus on quality, production, sanitation, and presentation.
    • Must be ServSafe® certified
    • Proficiency in the use of general and discipline-specific computer software and systems including MS Office
    • Must be able to lift 50 pounds
    • Must be able to pull 50 pounds
    • Must be able to push 50 pounds.
    • Must be able to stand for long periods of time
    • Frequent bending is involved
    • Exposure to extreme cold/heat

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