Northwell Health Sous Chef in Manhasset, New York

Req Number 001YTR

Job Description

Sous Chef - Full Time - Varied/Evening Shift

1.

Assists

management in menu planning for patients, cafeteria and catering functions.

2.

Generates

and posts daily food production sheets based on estimated food consumption.

3.

Leads

and guides culinary team in meal preparation.

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Provides

guidance in appropriate use of equipment, utensils, cooking techniques and

sanitary practices.

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May

adjust staff work flow to ensure timely output of meals.

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Checks

food for quality standards (i.e. taste, temperature, appearance, volume, etc.).

4.

Prepares

all food items appropriate for each meal period including entrées, side dishes, convenience items,

desserts, etc.

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Removes

food items from refrigerators/freezers/storage areas according to amounts

required for each meal service.

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Prepares

food items according to established recipes and menus.

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Utilizes various kitchen utensils and equipment in safe

and efficient manner.

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Places

food items in appropriate cooking pans and cooks according to menu requests.

5.

Portions

food products according to established portion control guidelines.

6.

Places

panned food on meal tray assembly line and/or serves food according to menu

requests.

7.

Addresses

and resolves customer questions and/or complaints. Escalates issues to

Executive Chef, as required.

8.

Removes

unused food and wraps, dates, labels and stores accordingly. Discards food not meeting time and

temperature guidelines.

9.

Complies

with all applicable sanitation, safety and fire regulations. Cleans respective work area, equipment and

utensils.

10.

Informs

Executive Chef of inventory overages or shortages, as needed.

11.

Reports

any malfunctioning equipment or utensils to Executive Chef.

12.

Performs

related duties as required.

Qualifications

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Associates

Degree in Culinary Arts, required.

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American Culinary Federation

membership, preferred.

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ServSafe, HACCP or related food safety

certification, preferred.

Minimum of three (3) years cooking experience in

culinary/food service industry, required.