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Sous Chef for Medical Facility

Location: New York City, New York City
Job # 7848976
Currently seeking a Sous Chef for a 6 month assignment at a Medical Facility in Manhattan.
Job Description:
Position entails working closely with the Executive Chef to assist in developing a new Menu for the entire hospital (Patients, and internal employees included).
Also the Sous Chef will be responsible in overseeing 5 cooks and 10 production aides.

  •  6 Month Temporary Assignment
  •  5 days a week, Monday-Friday 6AM-3P
  • 2+ years of experience as a Sous Chef for a Medical Facility, NYC Restaurants, High Volume Catering or Cafeteria service
  • Experience managing all kitchen employees who are on schedule for the day
  • Understands the financial aspects of a food operation including the successful identification of expense reduction through cost control maintaining quality and standards
  • Enforce HACCP procedures for sanitation and cleanliness
  • Working knowledge of collective bargaining rules concerning scheduling, call out management, scheduling and OT management
  • Experience compiling a list and checklist of ongoing issues and delegating to appropriate department
  • Experience working within a Union Environment
  • Creating & Development of new menu
  • Ability to speak, read and write English clearly and distinctly with guests and employees
  • Planning and directing food preparation. As the second in command, you will be responsible for managing kitchen staff to ensure food is prepared properly.  You must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. Communication of any ‘86’ items
  • Managing kitchen staff.  You will often have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. Supervision of all Lunch orders to ensure everything is as per standards. Supervision of Banquet Breakfast Events as per direction from Banquet Chef
  • Training and scheduling. You will often be in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen. Managing call outs as well as scheduling conflicts
  • Expediting.  Serve as the expediter for the kitchen.  He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. 
  • Quality Control.  Responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy.  The Sous Chef will often be asked to ensure that portions are correct and the food is plated in an attractive manner.
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