COOK/SOUS CHEF

• Prepare and cook complete meals or individual dishes and foods
• Prepare and cook special meals for patients as instructed by the dietitian or chef
• Plan menus, determine the size of food portions, estimate food requirements and costs, monitor and order supplies, Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food, Order supplies and equipment
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Clean kitchen and work areas
• Recruit and hire staff
• Organize and manage buffets and banquets
• Manage kitchen operations

BENEFITS

• Bonus and gratuities