HOW WE CARE FOR YOU:
At Rochester Regional Health, we are dedicated to getting health care right. Our robust benefits and total rewards foster employee wellbeing, professional development and personal growth. We care for your career while caring for the community.

Tuition Assistance

Advancement Opportunities

Paid Time Off, Paid Sick Time & Holidays

Day-1 Benefits (Health, Dental, Vision, Retirement)

Employee Referral Program

Employee Assistance Program

Same Day Pay through Daily Pay

SUMMARY: This position will be a working Sous Chef with a successful production background. This position will report directly to the Chef or Executive Chef. Working as the Sous Chef, you will be responsible for the successful operation of the Food & Nutrition Department for the facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You will work with the Chef or Executive Chef to develop new menus and assist with ordering.

STATUS: Full Time          

LOCATION: PRLC-Cottages   

DEPARTMENT: Food Service

SCHEDULE: Tues-Saturday 9am-5:30p

        

ATTRIBUTES:

High school graduate or equivalent preferred.

Ability to communicate effectively in English preferred.

Ability to do basic mathematics.

Food Handler certification – highly desirable

Knowledge of food safety and sanitation regulations a plus.

Minimum Qualifications: Minimum of 2 years’ experience in high-volume cooking in the food service industry.

RESPONSIBILITIES:

Maintains work areas in a safe, sanitary and orderly manner, demonstrating proper equipment use and sanitation techniques.

Work with the Chef or Executive Chef on purchasing and inventory control by maintaining organization of coolers, freezers, and dry storage, and identifying shortages.

Work with the Chef or Executive Chef on quality assurance duties, specifically related to service operations and maintaining good customer relations while serving customers.

Produces all food products as identified on food production sheets or menu, using standard recipes and proper food handling practices for meals, as assigned in a timely, organized manner.

Responsible for carrying out plans to improve quality and efficiency of food production through monitoring taste, temperature, appearance, and portion control of items prepared

PAY SUMMARY:
The listed base pay range is a good faith representation of current potential base pay for a successful full time applicant. It may be modified in the future and eligible for additional pay components. Pay is determined by factors including experience, relevant qualifications, specialty, internal equity, location, and contracts.

EDUCATION:

LICENSES / CERTIFICATIONS: 

PHYSICAL REQUIREMENTS:

M - Medium Work - Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects; Requires frequent walking, standing or squatting.

For disease specific care programs refer to the program specific requirements of the department for further specifications on experience and educational expectations, including continuing education requirements.

Any physical requirements reported by a prospective employee and/or employee’s physician or delegate will be considered for accommodations.

PAY RANGE:

$19.75 - $28.00

CITY:

Rochester

POSTAL CODE:

14626

The listed base pay range is a good faith representation of current potential base pay for a successful full time applicant. It may be modified in the future and eligible for additional pay components. Pay is determined by factors including experience, relevant qualifications, specialty, internal equity, location, and contracts.

Rochester Regional Health is an Equal Opportunity/Affirmative Action Employer.
Minority/Female/Disability/Veterans by a prospective employee and/or employee’s Physician or delegate will be considered for accommodations.