Sous Chef

QUALIFICATIONS

• High School Diploma or G.E.D. plus seven (7) years of food service experience in a hospital, commercial restaurant, or other food service operation; healthcare experience preferred. 

• Ability to accurately follow oral and written instructions (i.e. recipes, production sheets etc.). 

• Ability to accurately follow instructions when using, disposing, and mixing chemicals. Ability to lift 25 lbs.

 Job Summary

Under direction of the Executive Chef, the Sous Chef performs skilled production of all types of food for patients, staff and visitor consumption, including therapeutic diets. The primary purpose of the Sous Chef position is to provide skilled service in preparation and delivery of food. Accurately prepares assigned food items from standardized recipes. Cleans equipment and area following established procedures. Responsible for staff assisting with preparation, cooking and presentation of food product. Performs related activities as required. Attends scheduled meetings and training as assigned. Issues and inventories food items. Participates in inventory/cost control in designated area. Performs computer-related activities as required. Responsible for performing job duties in accordance with mission, vision and values of Tampa General Hospital.