Sous Chef
Role Overview
Use your passion for service to create a positive impact and make a difference in the communities we serve.
Sodexo is seeking a Sous Chef for Jackson Memorial Hospital located in Miami, FL. Jackson Memorial Hospital is an accredited, non-profit, tertiary care hospital and the major teaching facility for the University of Miami Leonard M. Miller School of Medicine.
Responsibilities
Implement and standardize all culinary systems and procedures including Catering, Retail menus, LTOs, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation, and quality of food, kitchen cleanliness, safety.
Monitor Food Management Systems, conduct audits, and implement new menus.
Ensure Food and Physical Safety and provide annual training for all hourly associates.
Conduct Gold Check audits, create action plans, and maintain audit books.
Purchase items from vendors and manage purchasing finances.
Develop sustainability programs with the Director of Culinary Operations.
Improve and standardize catering and banquet services by creating menus based on client needs.
Implement innovative ideas in retail, catering, and patient services.
Foster relationships with clients in the hospital.
What We Offer
We offer fair and equitable compensation, benefits, career growth opportunities, and tuition reimbursement.
Medical, Dental, Vision Care, and Wellness Programs
401(k) Plan with Matching Contributions
Paid Time Off and Company Holidays
Requirements
A strong culinary background with knowledge of current trends.
Servsafe certification and experience with HACCP and Health and Safety audits.
Excellent leadership and communication skills.
Management skills with previous experience in high-volume facilities.
High-end catering and dining experience.
A strong production culinary background in upscale environments.
Leadership skills with experience managing culinary teams.
Menu planning expertise and understanding of current trends.
Effective communication and relationship-building skills.
Multitasking and problem-solving skills.
Forecasting, food cost management, purchasing, inventory, and labor management expertise.
Apply Now
Use your passion for service to create a positive impact and make a difference in the communities we serve.
Sodexo is seeking a Sous Chef for Jackson Memorial Hospital located in Miami, FL. Jackson Memorial Hospital is an accredited, non-profit, tertiary care hospital and the major teaching facility for the University of Miami Leonard M. Miller School of Medicine.
Responsibilities
Implement and standardize all culinary systems and procedures including Catering, Retail menus, LTOs, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation, and quality of food, kitchen cleanliness, safety.
Monitor Food Management Systems, conduct audits, and implement new menus.
Ensure Food and Physical Safety and provide annual training for all hourly associates.
Conduct Gold Check audits, create action plans, and maintain audit books.
Purchase items from vendors and manage purchasing finances.
Develop sustainability programs with the Director of Culinary Operations.
Improve and standardize catering and banquet services by creating menus based on client needs.
Implement innovative ideas in retail, catering, and patient services.
Foster relationships with clients in the hospital.
What We Offer
We offer fair and equitable compensation, benefits, career growth opportunities, and tuition reimbursement.
Medical, Dental, Vision Care, and Wellness Programs
401(k) Plan with Matching Contributions
Paid Time Off and Company Holidays
Requirements
A strong culinary background with knowledge of current trends.
Servsafe certification and experience with HACCP and Health and Safety audits.
Excellent leadership and communication skills.
Management skills with previous experience in high-volume facilities.
High-end catering and dining experience.
A strong production culinary background in upscale environments.
Leadership skills with experience managing culinary teams.
Menu planning expertise and understanding of current trends.
Effective communication and relationship-building skills.
Multitasking and problem-solving skills.
Forecasting, food cost management, purchasing, inventory, and labor management expertise.