Sous Chef

CaroMont Health; Gastonia (NC); On-site; USD 40,000 - 60,000; Full time

Job summary

CaroMont Health in Gastonia, NC is seeking a dedicated culinary supervisor to plan, direct, and supervise production quality and workflow for a team of cooks and catering staff serving hospital patients, personnel, and visitors.

Responsibilities include training staff, menu planning, large-scale meal production for luncheons and events, ensuring recipe compliance and food safety, and collaborating with management to improve service quality.

Qualifications

• High School Diploma preferred.
• Three years or more of culinary experience required.
• ServSafe certified or approved equivalent Food Safety Certificate, must be obtained within 60 days of hire.
• Ability to adapt multiple cooking styles including hospital style, bulk production, catering and banquet experience.
• Plan menus and determine quantities of food needed.
• Plan, prep and execute food demonstrations / Real time Cooking events.
• Ability to manage large functions and interact with hospital staff and executives.
• Strong customer service focus with emphasis on quality improvement.
• Excellent recipe compliance for diet restrictions.

Responsibilities

• Assist management with planning, directing, and supervising production quality and workflow for a team of culinary professionals.
• Complete routine duties including safe food preparation for hospital patients, personnel, and visitors.
• Plan, pre-prep, cook and serve foods for luncheons, events, and dinners.
• Train and instruct employees as needed.

Skills

Menu planning

Team leadership

Culinary execution

Food safety awareness

Event cooking

Customer service

Education

High School Diploma preferred

ServSafe certification or equivalent

Job description

430a-1p, 10a-630p, 5a-130p, 530a-2p, 6a-230p, 730a-4p, 830a-5p, 1030a-7p

Job Summary

Assist management with planning, directing, and supervising the production quality and workflow for a team of culinary professionals-including but not limited to cooks, patient tray line, catering, purchasing and the affiliates. Completing various cleaning and other related assignments. To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for hospital patients, personnel, and visitors. Plan, pre-prep, cook and serve a variety of food items for hospital luncheons, special event luncheons and dinners and other events. Train and instruct employees as needed.

Qualifications

• High School Diploma preferred.
• Three years or more of culinary experience required.
• Servsafe certified or approved equivalent Food Safety Certificate, must be obtained within 60 days of hire.
• Ability to proficiently adapt and execute multiple styles of cooking including restaurant style cooking to order, large scale bulk production, catering and banquet experience.
• The ability to plan menus, determine quantities of food needed.
• Ability to plan, prep and execute food demonstrations / “Real time” Cooking events.
• Considerable ability to plan, cook, garnish, set up and serve large functions.
• Considerable ability to deal tactfully with hospital staff, board members, executives.
• Strong focus on customer service with focus on quality improvement.
• Exceptional recipe compliance and development with various diet restrictions.