Sous Chef - Kennestone - Retail

Sous Chef - Kennestone - Retail page is loaded## Sous Chef - Kennestone - Retail remote type:
Onsite locations:
Kennestone Hospital time type:
Full time posted on:
Posted Todayjob requisition :
JR-53323
** Work Shift
** Day (United States of America)##
*
* Job Summary:

**** Sous Chef - Kennestone -  Retail
** 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 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.

Responsibilities:

Core Responsibilities and

Essential Functions:

* 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 items to ensure established quality and regulatory standards.
Train team members to properly peel and cut fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items.
Utilizes and trains others regarding proper cooking techniques such as dry method, wet…