Campus Pride Jobs

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Summary

Under the direction of the executive chef, the sous chef responsibilities would include supervising co-workers in all areas of the culinary in the cafeteria, patient cook line, prep kitchen, and dish washing/sanitation area. This role requires ongoing collaboration with the other sous chefs for scheduling, food production and quality, positive culture building, and team accountability. Implements business practices in order to uphold the Company mission and values. Contributes to account revenue and operation profit contribution through the implementation of services and creation of opportunities for growth. Directs the meal service in each area to assure accuracy and completeness and excellence in presentation and customer service. The sous chef directs the flow of service in each area to ensure efficiency and a maintained standard of excellence and a maintained standard of excellence in presentation and customer service while contributing to the value and profitability of the department.

Education

High School graduate or equivalent of a GED required. Associate's degree in Management Hospitality or Culinary Arts preferred.

Licensure/Certification

ServSafe Certified; or must obtain within 6 months from date of hire.

Experience

Leadership experience in food service operations or hospitality environment preferred. Minimum of two year culinary/kitchen or hospitality management preferred. Experience in health care is preferred.

Other Qualifications

Work is preformed in an area that is adequately lighted and ventilated. Physical Demands: Specific physical characteristics and abilities are required to perform the work, such as above-average agility and dexterity, and long periods of walking, standing, bending or carrying moderately heavy items. Must have good verbal and written communication skills.

ation skills.