Healthcare Sous Chef | Menu Dev & Kitchen Leadership

Elior-Group-; Erie (Erie County); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Job summary

Elior North America is seeking a skilled Sous Chef to join our healthcare team in Erie, PA. You will supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, and desserts for Saint Vincent Hospital.

You will develop menus, maintain safety and sanitation standards, control costs, train staff, and ensure high levels of customer service in a hospital foodservice setting.

Qualifications

• Demonstrated culinary management with large-quantity production.
• 3-5 years of culinary management experience.
• Strong leadership and communication skills.
• Proven track record of cost control and budgeting.

Responsibilities

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and budget constraints.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in daily preparation of standard and gourmet items.
• Evaluate the quality of raw food and ensure finished product quality.
• Inspect units to observe food prep, service, cleanliness and sanitation.
• Implement culinary production for events and catered functions.
• Supervise and participate in preparation and display of menu items for special functions.
• Maintain inventory controls for food, supplies, and equipment; interview and train staff.
• Control revenue and expenses to meet financial goals; ensure customer service.
• Other duties as assigned.

Skills

Culinary skills

Leadership

Cost control

Education

Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management

Job description

Elior North America is seeking a skilled Sous Chef to join our healthcare team in Erie, PA. You will supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, and desserts for Saint Vincent Hospital.

You will develop menus, maintain safety and sanitation standards, control costs, train staff, and ensure high levels of customer service in a hospital foodservice setting.