CVMC Sous Chef

Job Description

POSITION SUMMARY
Under direct supervision of the Kitchen Supervisor. Is responsible for food production for patient, non patient, and retail areas.
BASIC KNOWLEDGE
Knowledge of food production, sanitation, safe food handling, and basic principles of nutrition science is required. Knowledge of weight and measure conversion, cooking and baking techniques and vocabulary and quantity food preparation principles are necessary. Food Service Sanitation Certification preferred within one year of employment. Minimum associates degree in culinary arts preferred or proven track record of culinary skills, experience, and leadership. Successfully completes supervisory training course, serv -safe certification and culinary arts training as required by the Support Services director.
EXPERIENCE
Minimum five years experience in quantity and gourmet cooking with leadership responsibilities. Applicants with experience in sustainability and using local products preferred.