Sous Chef

uvmhealth; Burlington (VT); On-site; USD 38,000 - 58,000; Full time

Job summary

UVMMC - Medical Center is seeking a Sous Chef for Nutrition Services at the Burlington campus. You will supervise Line Chefs and Prep Cooks, coordinate hot and cold food and desserts for patients, staff, visitors, and catering, and ensure meals are prepared to established procedures and quality standards.

Under the Food Service Operations Manager, you will train and direct staff, support meal production, and help achieve cost, quality and regulatory objectives.

Qualifications

• Culinary arts training or degree preferred
• ServSafe or similar food safety certification required
• Minimum three years of quantity food preparation experience
• Five years of supervisory experience in a high-volume food service
• Healthcare kitchen experience preferred

Responsibilities

• Supervise line chefs and prep cooks.
• Coordinate preparation of hot and cold items and desserts for patients, staff, visitors, and catering.
• Train and direct staff under the supervision of the Food Service Operations Manager.
• Ensure cost, quality, and regulatory objectives are met.

Skills

Food prep

Supervisory experience

Education

Culinary Arts training or degree

ServSafe certificate

Job description

Building Name: UVMMC - Medical Center - Main Campus

Location Address: 111 Colchester Avenue, Burlington Vermont

Regular

Department: Nutrition Services

Full Time

Standard Hours: 40

Biweekly Scheduled Hours:

Shift: Day/Eve

Primary Shift: Variable - Variable

Weekend Needs: Every

Salary Range: Min $27.85 Mid $34.82 Max $41.78

Recruiter: Chelsea Therrien

This is a full-time, 40 hour a week, position. Must be flexible to work 8-hour shifts between 4:30am to 8:00pm, with primary shift working afternoons & evenings 12pm-8pm; every Friday & Saturday night; off Sundays and Mondays.

JOB DESCRIPTION

The Sous Chef is responsible for supervising the Line Chefs and Prep Cooks for the preparation of cold and hot food items and desserts in quantity determined by the menu, for patients, employees, visitors, and catering requisitions. The incumbent is responsible for the coordination, preparation, and successful completion of meals as determined by established procedure. The Sous Chef, under the direction of the Food Service Operations Manager, assists in training, directing and supervising the Line Chefs and Prep Cooks and assumes responsibility for such in the absence of the Food Service Operations Manager. The incumbent achieves cost, quality and regulatory objectives while meeting organizational strategic and operational objectives.

EDUCATION

Culinary Arts training or degree is preferred. An equivalent combination of education and experience will be evaluated on an individual basis. Certificate of food safety (ie: ServSafe) required.

EXPERIENCE

Minimum of three years' experience in quantity food preparation. Must have five years of supervisory experience in an institutional or high-volume commercial food service establishment. Must be experienced in recipe development. This position is hands on and will be expected to work preparing meals a few shifts a week. Experience in a healthcare environment is strongly preferred.

KNOWLEDGE/SPECIAL SKILLS

Ability to read, speak, write and understand English. Must be able to follow oral and written instructions and have basic mathematical skills. Must have knowledge of weight and measures conversion, cooking and baking vocabulary and food preparation techniques. Must demonstrate knowledge of the following concepts: product identification, culinary terminology, cooking theory, and customer/client awareness. Strong customer and public relations skills are required. Employees are required to handle a wide variety of food products, including meats, seafood, vegetables, and items that may contain the top nine food allergens.