What are the responsibilities and job description for the Sous Chef - Food and Nutrition (Days) position at Tanner Health?
$1,000 Sign On Bonus - External Hires Only
The Sous Chef supports the Executive Chef in maintaining high standards of quality, consistency, and efficiency across designated kitchen operations and responsibilities. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with the team to improve customer satisfaction while maintaining the operational budget. Must ensure sanitation and food standards are achieved. Develops and trains team members to improve results.
Required Knowledge & Skills
Education: Technical or Vocational school plus up to 2 years specialty training
Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.
Licenses and Certifications
The Sous Chef supports the Executive Chef in maintaining high standards of quality, consistency, and efficiency across designated kitchen operations and responsibilities. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with the team to improve customer satisfaction while maintaining the operational budget. Must ensure sanitation and food standards are achieved. Develops and trains team members to improve results.
Required Knowledge & Skills
Education: Technical or Vocational school plus up to 2 years specialty training
Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.
Licenses and Certifications
- SERVE SAFE CERTIFICATION
- DRIVER'S LICENSE
- 2 or more years of experience as a Sous Chef
- Two-year degree or culinary school completion
- ServSafe certification or within 3 months of hire
- Understands of various cooking methods, ingredients, equipment and procedures.
- Familiar with industry's best practices and working knowledge of various computer software programs (MS Office, waste management and ordering inventory software). High level of creativity and reliability
- Flexible schedule for some after-hours catered events
- Familiarity with menu costing procedures
- Experience with large volume food production and food transport.