The Sous Chef prepares food for all areas of the department. Other related duties as assigned. General Functions: • Prepares food for cafeteria, physicians and catered functions and other assigned duties • Prepares bakery products as needed. • Assists with preparation for food for room service or patient service line as needed • Follows standardized menus when requested • Handles the preparation of the food in accordance with sanitary regulations. • Ensures that all BHS standards for kitchen sanitation, safety, and HACCP are adhered to at all times • Adheres to all local, state, and federal regulations. • Ensures that all food served is appetizing in appearance • Determines whether a product is prepared correctly and decides if it is to be served • Discerns through vision (color perception) and taste the quality of prepared food items • Demonstrates proficiency in the operation of all equipment used in the kitchen • Understands and applies proper sanitation regulations to the daily operations of the department • Checks temperature of prepared foods at various times during the day MINIMUM EDUCATION: High School Graduate or equivalent PREFERRED EDUCATION: Associate’s degree in culinary arts MINIMUM EXPERIENCE: 5 years’ cooking experience in restaurant or healthcare environment. PREFERRED EXPERIENCE: Restaurant cooking. Will substitute formal culinary education for experience. REQUIRED CERTIFICATIONS/LICENSURE: Food Manager Certification from the San Antonio Metropolitan Health District or ANSI Accredited Food Manager Certificate #LI-JH5