• Sous Chef - Full-Time - Days

    Job Locations US-VT-Morrisville
    Posted Date 2 months ago(10/2/2018 2:31 PM)
    Job ID
    2018-1614
    # of Openings
    2
    Category
    Support Services
    Type
    Full-Time
    Shift
    Days
    FLSA Status
    Non-Exempt
  • Overview

    Prepares and cooks for patients and cafeteria customers.  Assists the Director with all necessary tasks such as ordering, inventory, waste control, menus, and the maintenance of the equipment.  Compliance with all applicable State and Federal laws, regulations, and policies governing the provision of health care.

    Responsibilities

    • Equipment:  Maintains and orders in-house repairs
    • Food Preparation:  Prepare food following HACCP
    • Supplies:  Receives according to policy
    • Waste Control:  Assists in efforts to minimize waste created during food preparation

     

    Qualifications

    • High School diploma or equivalent.  Secondary or technical training desired
    • 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook
    • Skills:  Advanced culinary skills.  Interpersonal and organizational skills

     

    Options

    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed