Sous Chef - Kennestone

Sous Chef – Kennestone at Wellstar Health System

Join to apply for the Sous Chef – Kennestone role at Wellstar Health System.

How would you like to work in a place where your contributions and ideas are valued? A place where you can serve with compassion, pursue excellence and honor every voice? At Wellstar, our mission is simple, yet powerful: to enhance the health and well‑being of every person we serve. We are proud to have become a shining example of what is possible when the brightest professionals dedicate themselves to making a difference in the healthcare industry and people’s lives.

Various (United States of America)

Will train and manage kitchen personnel and assist with managing kitchen operations. Coordinates all functions and activities in the responsible area including interviewing, completing evaluations and disciplinary actions in compliance with HR Policies and Procedures. Completes any data required for financial and productivity reporting as appropriate. Adheres to standard operating procedures for food quality and ensures the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness.

May cover for Executive Chef during absence. Manages the preparation of nutritious and delicious food for Wellstar Patient Meal Service, Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Dept.

of Health. Must be able to comply with a higher standard of food safety and sanitation as a result of preparing food for a high‑risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high‑volume demands. Requires ability to assess food quality, taste, color, odor, etc.

and lead culinary team members to make necessary corrections.

• Ensures the Safety of Customers and Team Members by performing and ensuring that front line team members follow Hazard Analysis Critical Control Points (HACCP) and county Health Dept. Guidelines:
  Wash hands frequently and appropriately wear gloves. Follow infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks. Maintain all the work areas in a clean and organized manner; free of spills and fall hazards.
• Monitor and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences. Store food and/or supplies using proper labeling, dating and rotation methods. Operate equipment according.
• Budget:
  Assists with developing food and supply budgets for department and monitors budget compliance. Monitors all labor expense for direct reports.
• Managing Employees:
  Participates in HR functions such as interviewing, managing performance, coaching and counseling of teammates. Flexes and moves resources within and between business units to meet budget constraints and customer needs.
• Ensures smooth operation of shift including all menu items served on schedule according to established recipes and procedures, and rectifies any problems that arise. Composes area checklists and forms and ensures tasks are completed to standard.
• Customer Service and Team:
  Creates memorable patient and customer experiences, sets achievable customer expectations and assumes responsibility for resolving customer service issues. Promotes a team atmosphere by welcoming newcomers, listening/valuing the opinions of others, and helping team leader meet goals. Solicits opinions and ideas from others including information concerning culturally based needs of customers and employees.
• Food Procurement & Production:
  Responsible for specifying and/or ordering food and supplies while maintaining department budget. Prepares and/or approves all prepared food…