Executive Sous Chef, Valley Dining, Full Time, Day
External
Valleyhealth · The Valley Hospital-paramusPrepare for this interview
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Requirements
- Minimum three (3) years' experience preparing meals in a supervisory role preferred.
- Communication & Professional Abilities:
- Must be able to read, write, speak, and understand English effectively and demonstrate strong attention to detail with consistent accuracy in their work.
- Proficient in Microsoft Word, Excel, Outlook, Teams, Scheduling, and PowerPoint software.
- Knowledge of how to prepare statistical reports; basic bookkeeping procedures and food costing principles and practices.
- Job Location
- The Valley Hospital-Paramus
- Shift
- Day (United States of America)
Benefits
Additional Information
Position Summary The Executive Sous Chef works in conjunction with the Manager, Executive Chef assuming supervisory responsibilities for all retail locations, daily production and sanitation of the Department. Assists the Manager, Executive Chef in the training and development of staff with a strong focus on customer service. Completes catering of VIP functions and employee special events when necessary. Maintains responsibility for the preparation of all foods, constantly striving to improve food and service by maintaining high standards regarding quality food production, sanitation, and portion control using standardized recipes. Maintains responsibility for using appropriate quantities of food needed to meet menu requirements. Utilizes pre-preparation and batch cooking techniques. Orders food supplies on a daily basis when needed. Assumes Manager, Executive Chef`s supervisory responsibility for the department on his/her scheduled days off and in his/her absence. Available to work beyond normal working hours, weekends and holidays, and in other positions temporarily, when necessary, etc.; must stay abreast of current health and sanitary codes. Demonstrates an understanding of, and embraces, the mission statement of Valley Hospital. Education High school diploma or equivalent required. Secondary education in cooking/food preparation preferred. Additional Educational requirement: ServSafe Certification to be completed within six (6) months of hire.
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