Sous Chef

St. Luke's is proud of the skills, experience and compassion of its employees. The employees of St. Luke's are our most valuable asset! Individually and together, our employees are dedicated to satisfying the mission of our organization which is an unwavering commitment to excellence as we care for the sick and injured; educate physicians, nurses and other health care providers; and improve access to care in the communities we serve, regardless of a patient's ability to pay for health care. The Sous Chef is responsible for cooking the main dishes and assists in the preparation of all foods. Assumes responsibility in Executive Chef's absence. Works directly with Cooks in coordinating the total department menu and catering. Tests all recipes and assures accuracy of ingredients and yields for CBORD. JOB DUTIES AND RESPONSIBILITIES:Provides continuous guidance, training, evaluation, and input into performance appraisals of all production employees.Previews menus and production sheets to assure that the days production needs will be met, and that the proper production staff member has recipes for each item.Plans and coordinates cooking schedules so that food will be at the peak of quality and at proper temperature at meal times.Tests all recipes, accurately measuring ingredients and measuring yields to assure accuracy in CBORD and correct cost.Performs display cooking with flair. Attempts to educate observers & customers.Assures that all foods are panned and presented properly according to whether they are trayline or cafeteria bound. Develop panning charts when needed.Assures that garnishes and proper sides and sauces accompany all dishes.  Assures that all foods needed are requisitioned from the storeroom appropriately and in a timely fashion, and that frozen items are pulled in time to defrost.Prepares, seasons, and cooks food to result in the highest customer satisfaction. Adjusts standardized recipes or ingredient standards as needed. Tests yields.Assures that production staffs measure and mix ingredients according to recipes. Ensures that all foods prepared, meet existing standards for quality, freshness, taste and appearance. PHYSICAL AND SENSORY REQUIREMENTS: Frequent prolonged standing and walking for up to eight (8) hours per day, two (2) hours at a time, is required to perform duties. Handling, firm grasping, twisting and turning is frequent. Frequent lifting, carrying,pushing and pulling up to 75 pounds. There is occasional stooping, bending and reaching above shoulder level. Must have the ability for touching as it relates to feeling,hearing as it relates to normal conversation and seeing as it relates to general vision. EDUCATION: Culinary training or higher preferred. Good computer skills. TRAINING AND EXPERIENCE: Two to five years previous experience in large scale food preparation required. ServSafe certification preferred. Please complete your application using your full legal name and current home address.  Be sure to include employment history for the past seven (7) years, including your present employer.  Additionally, you are encouraged to upload a current resume, including all work history, education, and/or certifications and licenses, if applicable.  It is highly recommended that you create a profile at the conclusion of submitting your first application.  Thank you for your interest in St. Luke's!!St. Luke's University Health Network is an Equal Opportunity Employer.

Created: 2025-05-01