Sous Chef Ronald McDonald House

Overview:

Wednesday- Sunday 11:30am-8pm. Hours may vary due to company needs.

Responsibilities:

The Assistant Chef operates as part of the culinary team within the Programs Department and is responsible for a complete knowledge of food preparation and function of all stations within the operation; trains and oversees kitchen host and corporate meal group volunteers, most with little to zero culinary or commercial food experience

Maintaining cleanliness and organization of prep areas, cold storage areas, pantry areas, ice cream machine and dishwashing areas

Valid Ohio driver's license and proof of auto insurance is required by hospital policy.

Must be able to guide and support volunteers and people in the kitchen with varying degrees of culinary skill and knowledge.

Job Description Summary:

Assists the Executive Chef and the Production Coordinator in the preparation of all hot food items served to patients, the cafeteria, and catered events as assigned using standardized recipes. Prepares food for modified diets. Participated in Quality Improvement activities related to the Nutrition Services Department.

Job Description:

Essential Functions:

• Prepares ingredients for the hot production by assembling ingredients.
• Cooks products according to standardized recipes.
• Uses equipment for food preparation including mixers, food chopper, food processor, etc.
• Maintains sanitary standards of the production area according to departmental procedures.
• Adheres to Customer Service Performance expectations.
• Assists in creating special preparations and presentations for catered events if needed.

Education Requirement:

High School Graduate or equivalent, required.

Licensure Requirement:

(not specified)

Certifications:

(not specified)

Skills:

Familiarity with personal computer and nutrition-related software.

Skill in proper operation of food production equipment (ovens, vertical cutter mixer, etc.).

Effective verbal communication skills required in interactions with department staff.

Experience:

One year professional experience cooking, required.

Physical Requirements:

OCCASIONALLY: Climb stairs/ladder, Color vision, Fume /Gases /Vapors, Lifting / Carrying: 21-40 lbs, Lifting / Carrying: 41-60 lbs, Pushing / Pulling: 100 lbs or greater with assistance, Sitting

FREQUENTLY: Audible speech, Chemicals/Medications, Hearing acuity, Lifting / Carrying: 11-20 lbs, Pushing / Pulling: 0-25 lbs, Pushing / Pulling: 26-40 lbs, Pushing / Pulling: 41-60 lbs, Pushing / Pulling: 61-100 lbs, Reaching above shoulder

CONTINUOUSLY: Bend/twist, Depth perception, Electricity, Lifting / Carrying: 0-10 lbs, Machinery, Peripheral vision, Power Tools, Repetitive hand/arm use, Seeing - Far/near, Squat/kneel, Standing, Walking

Additional Physical Requirements performed but not listed above:

(not specified)

"The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individuals so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under their supervision. EOE M/F/Disability/Vet"