Position Title: Sous Chef

Position Type: Full Time

What You Can Expect from Us

Full Time Employee Benefits include:

University of Florida partnership with community discounts and access to opportunities through the Gator One UF ID Card

OH, I CAN! Scholarship and Tuition Reimbursement Programs

Pay Every Other Week

Company Paid Short Term Disability

Long Term Disability

401K Retirement and Investing Plan with Company Match

Paid Time Off Accrual

6 Paid Holidays and 1 Additional Floating Holiday

Annual Employee Recognition Gifts

Milestone Service Awards

Sous Chef Position Summary

The Sous Chef will collaborate with the Co-Director of Dining Experiences (Executive Chef) and assist with enforcement of all food safety policies and procedures.

Oversee day to day culinary operations and supervise production of daily specials while delegating tasks, spot checking product for quality, and assisting on the line during peak service times.

Motivates, trains, develops, and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors.

Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, meeting with Oak Hammock residents to plan catering menus and holiday parties.

Ensures that high quality food items are creatively prepared and presented.

Ensures efficient, cost-effective operation and profitability of food production.

Consistently maintains and checks standards for quality, cost, eye appeal and flavor.

Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation.

Assumes full responsibility for all culinary operations in the absence of the Executive Chef.

Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels.

Sous Chef Job Qualifications and Requirements

Formal training and certification from an accredited culinary school and/or certified by the American Culinary Federation preferred.

3-4 years of experience as a Sous Chef or Executive Chef desirable; preferably in a Healthcare setting.

Must be friendly and present a good attitude.

Able to follow instructions, written and verbal, and perform the job with

professionalism.

Ability to manage multiple tasks and deploy available resources effectively.

Ability to produce a quality product on a consistent basis.

Must possess excellent organizational and communication skills.

This individual will need to be empathetic, energetic and have an affinity for working with a diverse senior population.

All applicants must complete and pass a Level II Background Check and Drug Screening.

Oak Hammock at the University of Florida

About Us

New Jobs

Sous Chef