Sup, Sous Chef- FT- Day - Hackensack Meridian Health

“Our team members are the heart of what makes us better. At Hackensack Meridian Health we help our patients live better, healthier lives — and we help one another to succeed. With a culture rooted in connection and collaboration, our employees are team members. Here, competitive benefits are just the beginning. It’s also about how we support one another and how we show up for our community. Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.” 

Come join our Amazing team here at Hackensack Meridian Health! We offer EXCELLENT benefits, Scheduling Flexibility, Tuition Reimbursement, Employee Discounts and much more!!!

The Sup, 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.

• 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.
• Adheres to the standards identified in the Medical Center's Organizational Competencies.

Education, Knowledge, Skills and Abilities Required:

• 5 years of experience in both fine dining and healthful food preparation.
• Culinary Associate's Degree must be obtained within 2 years of hire date.
• Possess satisfactory taste and olfactory sensitivity.
• Excellent verbal and written English communication skills.
• Good time management skills; able to multi-task.

Education, Knowledge, Skills and Abilities Preferred:

• Culinary Associate's Degree.

Licenses and Certifications Required:

• Food Safety and Sanitation Certification or ServSafe Certification.