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Cardio RN New

Sugar Land, TX

United Surgical Partners International, Inc

The Sous Chef’s essential duties:

Supervise kitchen personnel under the direction of the Executive Chef
Maintain sanitation procedures and organize work areas effectively.
Adhering to all city, state, OSHA & JACHO safety and sanitation standards
Oversee all food purchases under the designated levels.
Maintain food storage, receiving, rotation, and stocking as per established levels.
Financial/Operations: accountable to maximize daily sales and effectively manage costs and labor
Maintain all areas of food and nutrition services responsibility daily
Responsible for compliance with all environmental and health board requirements related to the preparation and service of food and beverages
Maintain safety and sanitation standards.
Ability to empower staff to deliver the highest customer service standards
Ensure the highest level of quality product and service
Ensure health inspection reports are within acceptable standards
Execute all special events to company standards and specifications
Ensures staff morale is maintained at the highest level
Manages staff training and employee relations
Takes an active part in the recruitment and retention of staff
Responsible for providing direct and honest feedback to staff regarding individual performance

Qualifications:

Minimum: Must be able to read and write English. Must possess basic math skills including addition, subtraction, multiplication, division, fractions and percentages. Must be able to apply common sense and understanding to carry out written and /or verbal instructions. Must be able to regularly lift and/or move up to 25 pounds and occasionally lift and /or move up to 50 pounds.
Preferred: three years + experience as Sous Chef in high volume full service, hotel, or casual dining/quality restaurant
Proven leadership skills with the ability to motivate and manage all levels of staff
Meet all city, county, state, and federal certification standards
Ability to prepare aesthetically pleasing and appetizing menus.
Demonstrate food creativity daily.
Ability to operate and instruct on all kitchen and cafeteria cooking/holding equipment.
Computer skills are preferred.
Experience in all phases of cooking required
Effective communication and organizational skills are essential for exercising independent judgment.
Strong verbal communication skills

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