Sous Chef

4w1 month ago

Rochester Regional Health

US · Part-time · $38,000 – $56,000

About this role

This is a working Sous Chef position at Clifton Springs Hospital, reporting directly to the Chef or Executive Chef. You will be responsible for the successful operation of the Food & Nutrition Department, ensuring high-quality food production and service.

Day-to-day responsibilities include developing daily menu items, overseeing preparation and garnishment, and producing all food products using standard recipes and proper food handling practices. You will also monitor taste, temperature, appearance, and portion control to improve quality and efficiency.

You will work closely with the Chef or Executive Chef on purchasing, inventory control, and quality assurance duties, while maintaining good customer relations. Supervision and training of production team members is a key part of the role, ensuring operational standards and regulatory guidelines are met.

This per diem position offers flexible scheduling with 8-hour shifts, either 5:30am to 1:30pm or 10am to 6pm, including alternating weekends. It is an opportunity to contribute to a hospital food service environment with a focus on culinary excellence and patient satisfaction.

Requirements

Minimum of 2 years’ experience in high-volume cooking in the food service industry.
High school graduate or equivalent preferred.
Ability to communicate effectively in English preferred.
Ability to do basic mathematics.
Food Handler certification – highly desirable.
Knowledge of food safety and sanitation regulations a plus.

Responsibilities

Maintain work areas in a safe, sanitary and orderly manner, demonstrating proper equipment use and sanitation techniques.
Work with the Chef or Executive Chef on purchasing and inventory control by maintaining organization of coolers, freezers, and dry storage, and identifying shortages.
Work with the Chef or Executive Chef on quality assurance duties, specifically related to service operations and maintaining good customer relations while serving customers.
Produce all food products as identified on food production sheets or menu, using standard recipes and proper food handling practices for meals, as assigned in a timely, organized manner.
Carry out plans to improve quality and efficiency of food production through monitoring taste, temperature, appearance, and portion control of items prepared.
Supervise and train all production team members while maintaining operational standards and regulatory guidelines.
Maintain food production staffing at appropriate, productive levels.
Work with the Chef or Executive Chef on the production and service of catering events.