What are the responsibilities and job description for the SOUS CHEF - LANIER NUTRITION AND FOODS position at East Alabama Health?
Summary
- EAMC MISSION
- At East Alabama Medical Center, our mission is high quality, compassionate health care, and that statement guides everything we do. We set high standards for customer service, quality, and keeping costs under control.
- POSITION SUMMARY
- The Sous Chef will train and manage kitchen personnel and assist with managing kitchen operations. Assists with interviewing, completing evaluations and disciplinary actions in compliance with Human Resources Policies and Procedures. Completes any data required for financial and productivity reporting as appropriate. Sous Chefs adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. Will cover for manager or cooks as needed during his/her absence. Manages the preparation of nutritious and delicious food for Patient/Resident Meal Service, Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Department of Health. Must be able to comply with a higher standard of safety and sanitation due to preparing food for a high-risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc. and lead culinary team members to make necessary corrections.
- POSITION QUALIFICATIONS
- Minimum Education
- High School Diploma or equivalent
- Minimum Experience
- 5 years of experience directly related to position summary.
- Required Registration/License/Certification
- 5-year (manager) Servsafe certificate.
- Preferred Education
- Formal Culinary Degree
- Preferred Experience
- 10 years of experience directly related to position summary
- Preferred Registration/License/Certification
- Certified Dietary Manager
- Other Requirements
- N/A