Sous Chef

The Sous Chef prepares food for all areas of the department. Other related duties as assigned.

Responsibilities
General Functions:

- Prepares food for cafeteria, physicians and catered functions and other assigned duties

- Prepares bakery products as needed.

- Assists with preparation for food for room service or patient service line as needed

- Follows standardized menus when requested

- Handles the preparation of the food in accordance with sanitary regulations.

- Ensures that all BHS standards for kitchen sanitation, safety, and HACCP are adhered to at all times

- Adheres to all local, state, and federal regulations.

- Ensures that all food served is appetizing in appearance

- Determines whether a product is prepared correctly and decides if it is to be served

- Discerns through vision (color perception) and taste the quality of prepared food items

- Demonstrates proficiency in the operation of all equipment used in the kitchen

- Understands and applies proper sanitation regulations to the daily operations of the department

- Checks temperature of prepared foods at various times during the day

Qualifications
MINIMUM EDUCATION: High School Graduate or equivalent
PREFERRED EDUCATION: Associate’s degree in culinary arts
MINIMUM EXPERIENCE: 5 years’ cooking experience in restaurant or healthcare environment.
PREFERRED EXPERIENCE : Restaurant cooking. Will substitute formal culinary education for experience.
REQUIRED CERTIFICATIONS/LICENSURE: Food Manager Certification from the San Antonio Metropolitan Health District or ANSI Accredited Food Manager Certificate

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