Sous Chef

The Sous Chef prepares food for all areas of the department. Other related duties as assigned.

General Functions:

• Prepares food for cafeteria, physicians and catered functions and other assigned duties
• Prepares bakery products as needed.
• Assists with preparation for food for room service or patient service line as needed
• Follows standardized menus when requested
• Handles the preparation of the food in accordance with sanitary regulations.
• Ensures that all BHS standards for kitchen sanitation, safety, and HACCP are adhered to at all times
• Adheres to all local, state, and federal regulations.
• Ensures that all food served is appetizing in appearance
• Determines whether a product is prepared correctly and decides if it is to be served
• Discerns through vision (color perception) and taste the quality of prepared food items
• Demonstrates proficiency in the operation of all equipment used in the kitchen
• Understands and applies proper sanitation regulations to the daily operations of the department
• Checks temperature of prepared foods at various times during the day

MINIMUM EDUCATION: High School Graduate or equivalent 

PREFERRED EDUCATION: Associate’s degree in culinary arts 

MINIMUM EXPERIENCE: 5 years’ cooking experience in restaurant or healthcare environment. 

PREFERRED EXPERIENCE: Restaurant cooking. Will substitute formal culinary education for experience. 

REQUIRED CERTIFICATIONS/LICENSURE: Food Manager Certification from the San Antonio Metropolitan Health District or ANSI Accredited Food Manager Certificate

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