Job Details

The culinary expert in the creative development and production of high quality food products in the Nutrition Service Department. Performs large and small-scale cooking, baking, food preparation and presentation in a visually appealing, sanitary, and timely manner, according to standardized recipes. Plans and coordinates the timely flow of food ingredients from the storerooms, freezers and the pre-preparation area for recipe production. Procures food and supplies. Collaborates with the management staff in achieving goals in the department. Insures proper Hazard Analysis Critical Control Point (HACCP) procedures and documentation are being followed. Education Qualifications:Educational Requirement:Graduate of a 2 year culinary arts program with 1 year work experience or 3 years minimum work experience in a Sous Chef position. Licensure/ Certification Qualifications:Certification/ Licensure Required:Serv Safe Certified within 90 days of hire/transfer into position. FTE:1 Possible Remo...Sous Chef, Chef, Restaurant, Healthcare