Sous Chef – Food Services

• Open and close kitchen including but not limited to turning equipment on and off, set up and breakdown of station, prep items for station, and prepare items for food court and patient room service menus
• Prepare all meals, snack items and other related items based on menus
• Follow standardized recipes and daily production sheets and accurately record amounts produced
• Deliver all food products to designated serving area in an established time frame and at the required temperature
• Adequately complete next day’s preparation assignments. Routinely test food for quality, appearance, flavor, temperature, texture, color and doneness
• Ability to read and execute advanced recipes
• Train with advanced knowledge of culinary foundations to be applied to both patient and retail services following brand standards
• Prepare and cook food items for house and modify patient diets following standardized recipes. Monitor and maintain specified par levels of modified diet stock items. Maintain daily Quality Improvement and temperature records
• Has advanced knowledge of recipes and procedures for age specific feeding and specialized diets
• Follow and monitor H.A.C.C.P. food preparation and storage procedures. Follow dept policies and procedures for employee health and hygiene
• Follow proper H.A.C.C.P. plan; stores, holds and transports cold food items at 40°F or below and hot food items at 140°F or above. Test and record food temps.
• Wrap, label, and date all food items and stores in designated area in an organized manner. Follows F.I.F.O. principle of food rotation
• Clean and sanitize all food contact surfaces and equipment after every use to avoid contamination. Clean equipment at end of day. Record ppm of sanitizer solution in designated log. Avoid cross contamination from raw to cooked and ready to eat foods via hands, equipment, utensils and cutting boards
• Maintain high levels of sanitation of all equipment, to dept policies and procedures, Health Dept. codes and regulatory requirements
• Play part in menu planning, directing breaks, and enter production and sales into menu systems

To qualify you must have:

• A High School Diploma/GED and 3 yrs of experience is required and a bachelor’s degree in culinary arts is preferred.
• ServSafe Certification & MA Allergen Training or AllerTrain Manager Certification is preferred
• Proper use of knife with advanced knife skills (speed, efficiency, brunoise, julienne, minimal waste)
• Advanced knowledge of food preparation and technique (braising, sautéing, searing, roasting, thickening, steaming)
• Ability to taste and flavor food with understanding of seasoning and cooking principals
• Ability to execute advanced recipes with advanced skill set of meat butchery (trimming meats, fileting fish, accurate portioning of eats with minimal waste)
• Comprehension of weights, measures, recipe conversion and portion control to minimize waste
• Analytical skills to gather and interpret data in situations in which information or problems are relatively routine
• Customer service skills with ability to exchange information on factual matters, schedule appointments, greet visitors, explain hospital policies, and/or relay messages to appropriate personnel

Boston Children’s Hospital offers competitive compensation and unmatched benefits including flexible schedules, affordable health, vision and dental insurance, childcare and student loan subsidies, generous levels of time off, 403(b) Retirement Savings plan, Pension, Tuition and certain License and Certification Reimbursement, cell phone plan discounts and discounted rates on T-passes. Experience the benefits of passion and teamwork.