Supervisor, Sous Chef

The Supervisor, Sous Chef orchestrates production staff in the preparation of food, delegating tasks and setting timeframes under the direction of the Chef de Cuisine in accordance with all regulatory requirements and established procedures to achieve the quality standards of the department.

Responsibilities

A day in the life of a Supervisor, Sous Chef at Hackensack Meridian Health includes:

• Oversees cooks, short order cooks, prep cooks, and production assigned diet aides.
• Participates in menu planning and revisions.
• Prepares samples of food for presentation and taste testing.
• Prepares meat and fish orders; receives them in the absence of the chef, checking for quality and quantity against purchase orders.
• Determines food requirements using production sheets and patient census or applicable head count; adjusts production levels with approval of Chef and/or Executive Chef; and procures or requisitions supplies necessary for production.
• Ensures preparation of food within the required time frame in accordance with sanitation guidelines.
• Ensures adherence to standardized recipes, including ingredient measurement and mixing.
• Tastes all foods he/she prepares to ensure proper flavor, texture, and consistency, and that items meet established quality standards.
• Checks food temperatures using thermometer to ensure safe cooking, holding, and serving temperatures.
• Ensures use of proper conveyance to bring food from cooking area to serving area.
• Ensures storage of food is appropriate to maintain safety and sanitation standards; including cover, label, and date.

Qualifications

• Culinary Associate’s Degree is required
• Possess satisfactory taste and olfactory sensitivity
• Excellent verbal and written English communication skills
• Good time management skills; able to multi-task. 
• 3-5 years of experience in both fine dining and healthful food preparation is preferred 
• Food Safety and Sanitation Certification or ServSafe Certification is required