Top 12 Sous chef Jobs in Quincy, Il

PRN Sous Chef
Sunset Home —Quincy, IL
- PRN
- English
- Mid-level
- High school diploma or GED
SOUS CHEF (FULL TIME)
Fresh Ideas —Hannibal, MO
- $20 - $25 an hour
- Weekends as needed
- Background check
- ServSafe
- Mid-level
- Commuter assistance
- Paid holidays
Quick Apply
Sous Chef
American Cruise Lines —Hannibal, MO
- Full-time
- ServSafe
- Pass drug screening
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Line Cook
American Cruise Lines —Hannibal, MO
- Full-time
- Pass drug screening
- Mid-level
- Ability to lift 50 pounds
- Dental insurance
- Vision insurance
Quick Apply
Executive Sous Chef
American Cruise Lines —United States
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Health insurance
- Dental insurance
Quick Apply

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10d
Cook 6am-1:30pm $18.50-21.25 (Full Time)
Curtis Creek —Quincy, IL
To be a Culinary Connector: Familiarize yourself with the residents and their preferences and needs. You must be active as this role requires standing, walking,…
$18.50 - $21.25 an hour
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2d

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State certified and/or Serve Safe certified. Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen,…
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Sous Chef
Market District —Columbus, OH
To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.
$21.50 an hour

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PRN Sous Chef

Sunset Home -
Quincy, IL

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Job Details

Qualifications

Kitchen health and safety standards
Recipe adherence
Food preparation for special diets
Long-term care regulations
Food service health code compliance
Food service cleaning
Adhering to dietary requirements
English
High school diploma or GED
Food safety sanitizing procedures
Decision making
Addressing dietary restrictions in food service

Full Job Description

Description:

PURPOSE OF YOUR JOB POSITION

The primary purpose of your job position is to prepare food for the Dietary Department as directed/instructed, in accordance with established dietary policies and sanitary procedures and in accordance with current Federal, State, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, and/or the Dietary Manager, to assure that quality nutritional services are provided on a daily basis, and that the Dietary Department is maintained in a clean, safe, and sanitary manner.

DELEGATION OF AUTHORITY

As the Cook, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

JOB FUNCTIONS

Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position.

MAJOR DUTIES AND RESPONSIBILITIES

Review menus prior to preparation of food. Review production sheets, and allocate time to tasks appropriately.
Assist in determining alternate selections and employee cafeteria offerings making use of available food and supplies, and minimizing waste.
Prepare meals that are palatable and appetizing in appearance, and ready to be served on a timely basis in accordance with planned menus and standardized recipes.
Prepare enough food so that it may be served in accordance with established portion control procedures.
Prepare food for therapeutic diets in accordance with planned menus.
Keep work area clean and assist in daily and scheduled cleaning duties in accordance with established policies and procedures.
Assist in plating resident meals for Main Dining Room following resident order sheets using proper portion control
Serve food or beverages to residents in Main Dining Room in a friendly and courteous manner.
Perform dishwashing and cleaning procedures, assuring that worktables and utensils are clean and readily available for next meal.
Prepare snacks as needed and instructed.
Other duties that may become necessary, or as directed by your department manager and/or the Administrator.

Requirements:

EDUCATION/EXPERIENCE

Must possess, as a minimum, a high school education or the equivalent.
One year dietary experience in a hospital, skilled nursing care facility, or other related medical facility is preferred.
Must have Food Service Sanitation Certificate or be willing to take Food Service Sanitation Class.

SPECIFIC REQUIREMENTS

Must be able to cook a variety of foods in large quantities.
Must be able to read, write, and speak the English language in an understandable manner.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must be able to follow instructions.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be a minimum of 19 years of age.
Must be knowledgeable of dietary procedures, as well as related laws, regulations, and guidelines pertaining to nursing home operation and sanitation.
Must be able to follow oral and written instructions, concerning diet orders, recipes, and the mixing of cleaning and sanitizing compounds.
Must maintain the care and use of supplies, equipment, and maintain the appearance and sanitation of dietary work areas.
Must be willing to work harmoniously with other personnel, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.

PHYSICAL REQUIREMENTS

Must be able to cope with the mental and emotional stress of the position.
Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents and other personnel.
Must be in good general health and demonstrate emotional stability.
Must be able to relate to, and work with, ill, disabled, elderly, emotionally upset, and at times hostile people within the facility.
May be required to lift, push, pull, and move equipment, supplies, etc., a minimum of 25 pounds, and occasionally up to 50 pounds, throughout the workday.

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sous chef jobs in quincy, il

PRN Sous Chef

SOUS CHEF (FULL TIME)

Sous Chef

Line Cook

Executive Sous Chef

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