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Saint Francis Health System Chef, Sous in Tulsa, Oklahoma

Job Summary: The sous chef will coordinate, plan, participate, and supervise the production, preparation and presentation of food for a high volume kitchen comparable with a larger restaurant chain establishments. Responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. The sous chef will participate in interviewing and scheduling, assist with training/development and problem resolution. Additionally performs special projects and other responsibilities as assigned.

Education: High School Diploma or GED. Associates Degree from a post-secondary culinary arts training program or community college strongly preferred.

Licensure, Registration and/or Certification: Valid Photo Id, Food Handler’s Permit or Managers Food Handler’s Certificate from any Oklahoma County Health Department.

Work Experience: 3-5 years related experience in a high volume kitchen with a large food establishment inclusive of 2-3 years supervisory related experience.

Knowledge, Skills and Abilities: Must have an extensive knowledge of cooking methods, cooking equipment, banquets, catering and retail operations. Demonstrated ability to coordinate with demonstrated organizational and time management skills. Experience with and knowledge of all Microsoft Outlook applications. Effective interpersonal, written and oral communication skills. Ability to organize and prioritize work in an effective and efficient manner.

EOE Protected Veterans/Disability