The primary responsibility of the Sous Chef is to provide the highest quality of service to customers at all times by helping the Executive Chef, Chef De Cuisine and Patient Service Manager lead production staff. The Sous Chef performs a variety of duties necessary for the production of food and to help the kitchen run smoothly. Ensure all food products are timely and meet standards set by Executive Chef, Chef De Cuisine and Patients Service Manager.

Shift & Schedule: 

ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS

· Trains staff members in proper food production including but not limited to proper

cooking techniques, sanitation, and food safety and assist with maintaining JOLT as the

core record keeping system for all HACCP records and makes the records available for

quality and auditing purpose.

· Supervises all production staff members including cooks, servers, Inventory specialist,

receiving clerks and dishwashers to insure proper execution of food items in a safe and

correct manner according to department guidelines.

· Assist with quarterly and annual inventory of food and chemical supplies and ordering of

said products.

· Assist the Executive Chef with the prioritizing of food safety and maintaining an allergy

awareness program. Ensure all staff have up to date Texas food handlers’ certification

and are Servsafe allergen awareness trained.

· Assist with daily, weekly, monthly, and quarterly inventory of food and chemical

supplies and ordering of said products.

· Assist with the delivery and set up of all catering including to senior centers as needed.

· Responsible for staffing including scheduling and leading staff to proper performance of

duties.

· Assist with food quality audit, cleaning schedule audits and maintenance of all walk in

coolers and food storage locations.

EDUCATION AND EXPERIENCE

· Must be a high school graduate or equivalent.

· Must have 6 or more years of experience as a cook.

· Must have at least 2-3 years of supervisory or Sous Chef experience.

· Serv safe managers certification

· Serv safe allergen awareness certification

· Culinary Arts degree /American Culinary Federation certification or equivalent preferred.

PHYSICAL REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to:

Ø Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.