Supervisor, Sous Chef (Full-Time) - Day Shift

Hackensack Meridian Health Inc.; Hackensack (NJ); Hybrid; USD 60,000 - 80,000; Full time

Job summary

Hackensack Meridian Health Inc. seeks a Sup, Sous Chef to lead production staff in the preparation of food under the direction of the Chef de Cuisine, ensuring quality and compliance with regulatory requirements.

This role requires five years of experience in fine dining and healthful food preparation, plus a Culinary Associate's Degree within two years of hire, strong tasting and olfactory sensitivity, excellent English communication, and solid time-management for multitasking.

Qualifications

• 5 years of experience in both fine dining and healthful food preparation.
• Culinary Associate's Degree must be obtained within 2 years of hire date.
• Possess satisfactory taste and olfactory sensitivity.
• Excellent verbal and written English communication skills.
• Good time management skills; able to multi-task.

Responsibilities

• Orchestrate production staff in the preparation of food.
• Delegate tasks and set timeframes under the direction of the Chef de Cuisine.
• Ensure compliance with regulatory requirements and established procedures to achieve the department's quality standards.

Skills

Fine dining experience

Taste and olfactory sensitivity

English communication

Time management

Education

Culinary Associate's Degree

Job description

Our team members are the heart of what makes us better. At Hackensack Meridian Health we help our patients live better, healthier lives — and we help one another to succeed. With a culture rooted in connection and collaboration, our employees are team members. Here, competitive benefits are just the beginning. It’s also about how we support one another and how we show up for our community. Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.

The Sup, Sous Chef orchestrates production staff in the preparation of food, delegating tasks and setting timeframes under the direction of the Chef de Cuisine in accordance with all regulatory requirements and established procedures to achieve the quality standards of the department.

Education, Knowledge, Skills and Abilities Required:

• 5 years of experience in both fine dining and healthful food preparation.
• Culinary Associate`s Degree must be obtained within 2 years of hire date.
• Possess satisfactory taste and olfactory sensitivity.
• Excellent verbal and written English communication skills.
• Good time management skills; able to multi-task.

Education, Knowledge, Skills and Abilities Preferred:

• Culinary Associate`s Degree.

Licenses and Certifications Required:

• Food Safety and Sanitation Certification or ServSafe Certification.

Contacts:

• All HUMC personnel.

Working Conditions:

• Lifts a minimum of 30 lbs., pushes and pulls a minimum of 75 lbs. and stands a minimum of 8 hours a day.