Position Summary:
The Sous Chef will take direction from the Executive Chef to create, implement menus, and concepts. The job of Sous Chef involves significant responsibility, including managing the operations of the kitchen in assistance with the Executive Chef. A Sous Chef must be able to lead other kitchen workers, remain organized, professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef.

Qualifications:
EDUCATIONAL REQUIREMENTS
Associate's Degree in in Culinary Arts required.

CERTIFICATION & LICENSURE REQUIREMENTS
Certified Food Protection Manager, CFPM (ANSI Approved) required within 4 months of hire OR
IL Food Service Sanitation Manager within 4 months of hire AND
FSSMC.
Once expired must obtain CFPM ceritification (ANSI Approved) within 4 months of hire along with Allergen Certification Course (ANSI Approved) within 4 months of hire.

ADDITIONAL REQUIREMENTS
Use of usual and customary equipment used to perform essential functions of the position.
Work may occasionally require travel to other Carle Health facilities/hospitals.

SKILLS AND KNOWLEDGE

Required English Skills
Basic reading skills
Basic writing skills
Basic oral skills

Communication Skills
Ability to respond appropriately to customer/co-workerInteraction with a wide variety of people.
Maintain confidential information.
Ability to communicate only the facts to recipients or to decline to reveal information.
Ability to project a professional, friendly, helpful demeanor.

Computer Skills
Basic computer knowledge: Uses word processing, spreadsheet, e-mail application, and web browser. Comfortable within a Windows OS and learning new applications.
Experience with a computer program/software for food service.
E-mail client

Essential Functions:

Quality Control
Supports Executive Chef by managing, planning, and directing food preparation with the kitchen staff to ensure food is prepared properly.
Ensures that food that leaves the kitchen is of the highest quality and will make patients and diners happy.
Ensures that portions are correct and the food is plated in an attractive manner.
Exhibits strong leadership skills by being familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed.
Acts as the intermediary between the kitchen and the functions at hand, so strong leadership and communication abilities are a must.

Managing kitchen staff
Ensures that all kitchen workers are performing at the level required by a professional kitchen.
Coaches team members in the moment and supports leadership on investigations.
Trains new team members and creating the schedule to ensure adequate staffing for the kitchen.