Sous Chef (Full Time, Day Shift) at Nicklaus Children's Health System in Miami, Florida

Job Description:

Job Summary:
Assists the Executive Chef in the daily operations of the kitchen and assigns tasks to production team to facilitate effective work flow. Oversees the activities of the kitchen and monitors food production to ensure that methods of cooking and garnishing and portions are as prescribed. Prepares, seasons, cooks and displays food according to recipes and specifications for patient and retail services. Defines the menu with the assistance of the management team and develops standardized recipes and menus for the facility.

Minimum Job Requirements:

• Graduate of a cooking school with accredited apprenticeship


• 5 years of volume cooking experience in a quality operation


• 4 years of hospital or hospitality experience preferred.


• Experience in creating breakfast, lunch and dinner menus 


• Experience in high volume catering and production


• Experience in tracking production for patients and retail


• ServSafe certification required within 3 months of hire date

• Ability to communicate effectively both verbally and in writing


• Knowledge of Spanish helpful


• Ability to relate cooperatively and constructively with customers and co-workers


• Basic knowledge in use of computers and printers


• Ability to learn appropriate software application(s)


• Able to follow detailed written or verbal instructions


• Proficiency in food safety and proper cooking techniques and methods

• Assigns tasks to production team in an effective manner to organize and facilitate the work flow.


• Tracks the daily food production for patients, retail, specialty stations and doctor’s lounge.


• Defines the menu with the assistance of the management team and develops standardized recipes and menus for the facility.


• Ensures the production team prepares and cooks food that is consistent with standardized recipes, projections and historical data.


• Ensures food is presented and served at safe and proper temperatures, in an appealing manner, and at assigned serving times.


• Ensures the production team maintains the work area including kitchen equipment used, clean, sanitized, and organized at all times.


• Ensures the production team utilizes proper food safety, cooking techniques and methods. Consistently provides instructions and tips regarding fine points of cooking.


• Records and maintains accurate production and quality assurance records. Coordinates production with storeroom clerks. 


• Manages food production for special occasions, such as holidays and special catering events. Assists in the preparation and execution as needed.


• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.


• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.


• Assumes responsibility for kitchen in absence of Executive Chef.


• Ensures coverage and attendance for assigned area is/are met. Provides on-going training for new and existing employees on various tasks, procedures and systems.