Description
Job Title: Sous Chef
Department: Food and Nutrition Services
Location: Clifton Springs Hospital
Address: 2 Coulter Road, Clifton Springs, NY
Hours Per Week: 40
Schedule: 8 hour Shifts with alternating Weekends
Shifts are either 5:30am to 1:30pm or 10am to 6pm
Position Summary:
This position will be a working Sous Chef with a successful production background. This position will report directly to the Chef or Executive Chef. Working as the Sous Chef, you will be responsible for the successful operation of the Food & Nutrition Department for the facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You will work with the Chef or Executive Chef to develop new menus and assist with ordering.
Key Responsibilities:
The employee must consistently demonstrate the following essential functions:
• Maintains work areas in a safe, sanitary and orderly manner, demonstrating proper equipment use and sanitation techniques.
• Work with the Chef or Executive Chef on purchasing and inventory control by maintaining organization of coolers, freezers, and dry storage, and identifying shortages.
• Work with the Chef or Executive Chef on quality assurance duties, specifically related to service operations and maintaining good customer relations while serving customers.
• Produces all food products as identified on food production sheets or menu, using standard recipes and proper food handling practices for meals, as assigned in a timely, organized manner.
• Responsible for carrying out plans to improve quality and efficiency of food production through monitoring taste, temperature, appearance, and portion control of items prepared.
• Responsible for safe operation of food service equipment and utilizing personal protection equipment according to MSDS sheets.
• Responsible for supervision and training of all production team members while maintaining operational standards and regulatory guidelines.
• Maintain food production staffing at appropriate, productive levels.
• May be required to assist with automated payroll as needed.
• Must be able to interact with multiple disciplines as needed.
• Informs the Chef or Executive Chef and Food & Nutrition Manager of performance related concerns.
• May be responsible for providing feedback to the Chef or Executive Chef and Food & Nutrition Manager for employee evaluations and performance management as needed.
• May be asked to participate in food production employee interviewing and recruitment process.
• Works with the Chef or Executive Chef on the production and service of catering events
Desired Attributes:
High school graduate or equivalent preferred.
Ability to communicate effectively in English preferred.
Ability to do basic mathematics.
Food Handler certification – highly desirable
Knowledge of food safety and sanitation regulations a plus.
Minimum Qualifications:
Minimum of 2 years’ experience in high-volume cooking in the food service industry.
Required Licensure/Certification Skills:
NA
Rochester General Health System is an Equal Opportunity / Affirmative Action Employer. Minority/Female/Disability/Veteran
PHYSICAL REQUIREMENTS: Moderate - These roles require a combination of movement and stationary work, including frequent standing, walking, and moderate lifting (up to 50 lbs.). Tasks may involve repetitive reaching, bending, pushing, or pulling, along with maintaining awareness in high-traffic or operational areas. Visual focus and spatial awareness are critical in facilities, logistics, or support settings. Emotional demands include managing interruptions, prioritizing tasks, and maintaining compliance with safety standards. Environmental exposures may include equipment noise, shared workspaces, and occasional proximity to hazardous areas. Physical capability screening may be required.
PAY RANGE: $19.75 - $28.00
The listed base pay range is a good faith representation of current potential base pay for successful applicants. It may be modified in the future. Pay is determined by factors including experience, clinical licensure date, relevant qualifications, specialty, internal equity, location, and contracts.
