Sous Chef Full Time Varied

Job Title: Sous Chef Status: Full Time Schedule: Varied *You will be considered for any openings for which you qualify. It is not necessary to apply to multiple positions.* About Lakewood Ranch Medical Center (LWRMC): Lakewood Ranch Medical Center® (LWRMC), located in the heart of the Lakewood Ranch community, has served the people of Lakewood Ranch and surrounding areas since 2004. It is an award-winning, high-quality, acute-care hospital accredited by The Joint Commission and it consistently ranks high in terms of quality, safety and patient satisfaction. The medical staff includes more than 750 physicians and allied health professionals who practice in a wide range of specialties. Through the years, LWRMC has expanded its offerings to the people of Manatee and Sarasota counties by growing services and updating technologies to better serve the surrounding communities. Services include emergency services and freestanding emergency department, general and robotic surgery, maternity care, breast health, cardiology, orthopedic surgery, stroke, sleep medicine, urology and wound care. If you want to join a team of professionals providing the highest quality of care, look no further than Lakewood Ranch Medical Center. LWRMC offers comprehensive benefits such as: Challenging and rewarding work environment Competitive Compensation Career development opportunities across UHS and our 300+ locations! Excellent Medical, Dental, Vision, and Prescription Drug Plan Generous Paid Time Off 401(K) with company match and discounted stock plan Tuition Reimbursement SoFi Student Loan Refinancing Program Employee Assistance Program Career development opportunities within UHS and its Subsidiaries More information is available on our Benefits Guest Website: benefits.uhsguest.com Job Overview: The Sous Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. General Responsibilities: May prepare food and serve customers at an a la carte station. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut, and shred fruits and vegetables, and trim and cut meat, poultry, or fish for culinary use. Provides the highest quality of service to customers at all times. Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment Attends all allergy and foodborne illness in-service training. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. May assist with the supervision of kitchen personnel. Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. Serves as a lead cook guiding and assisting in the training of less experienced cooks. Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers. Advanced knife skills required. May have oversight over the production staff and assign tasks. May use production software to enter pre- and post-production data software. May take inventory, and/or enter inventory into the production. May