Req #: 0000181475
Category: Food Service
Status: Full-Time
Shift: Day
Facility: RWJ New Brunswick
Department: Dietary-Management
Location:
Morris Cancer Center, 165 Somerset Street, New Brunswick, NJ 08901
Job Summary:
Sous Chef is responsible for managing the entire culinary operation in the absence of the Executive Chef.
Every part of the culinary operation, including menu planning, purchasing, hiring and sanitation.
Responsibilities Include:
Responsible for the quality and presentation of all food items for patients and retail operations.
Demonstrates knowledge of the department's Service Standards and incorporates them into the performance of duties.
Holds staff accountable on a daily basis to meet all Serv-Safe HAACP and standards.
Prepares food items in accordance to recipes to support menus for patients.
Ensures the highest quality of food preparation and presentation for all meal periods in patient and retail areas.
Ensures a smooth kitchen operation by communicating effectively within the production unit and with all subunits of the department.
Holds daily lineup to keep employees informed of daily activities.
Maintains kitchen equipment and utensils with care; and an organized, clean and sanitary work area in accordance with State and Local Regulations.
Develops standardized recipes and forecasting which allow kitchens to operate at an acceptable food cost, menu profitability and to minimize waste.
Participates in developing and adhering to departmental operating and capital budgets.
Review daily sales and set goals to increase sales and improve customer service.
Establishes and strictly adheres to the par levels for equipment, supplies and inventoried items to ensure operational. efficiency.
Hold employees accountable for following established guidelines on portion control.
Participates in the selection, orientation, training and evaluation of the staff to assess competency and to provide the opportunity for professional/personal development with a customer-focused approach.
Environment of Care: Demonstrates awareness of safety, security, life safety, preparedness and utility and equipment management policy competencies;
Education: High School Diploma,
Associate's Degree in Food Service Management, Culinary Arts or a related field required,
Three years' experience in high-volume food service operations.
Required:
Must be ServSafe certified
Follows proper safety, hygiene and sanitation practices in the designated kitchen areas, HACCP.
Computer knowledge of Word/Excel
Must be able to read, write and speak English
Must be able to follow verbal and written instructions
Interrelationships: Executive Chef, Associate Directors, Food Service employees, and Patients
Hours: Full-Time: hours will vary with some Weekends and Holidays
RWJBarnabas Health is an Equal Opportunity Employer
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