Sous Chef - Catering and Production

Full time

R186775

Supervises culinary staff and provides culinary expertise in food preparation service, assuring proper production techniques, portion control and plating standards are applied according to menu, recipe, and department standards. This position will oversee operations of this service line under the direction of a manager or Executive Chef, following system-level best practice standards, supporting quality initiatives, meeting regulatory compliance, supervising caregivers, and realizing consumer expectations.

Responsible for hiring, coaching, and counseling of staff on performance issues. Usually spends at least 50% of the time performing administrative/supervisory duties.

• Leads, guides, assigns work and follows up to ensure completion of assigned tasks
• Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
• Manages employees to ensure that food safety standards and regulatory guidelines are met.
• Assists in scheduling to ensure appropriate level of staffing and coverage for vacation and call-ins within budget. Manages overtime and premium pay with budget.
• Resolves issues such as service recovery, coaching/redirecting caregivers, and rearranging staffing.
• May lead patient areas and has competency in modified diets and patient meal standard works
• Implements established best practices to deliver exceptional care and service at the appropriate cost.
• Assists in keeping storage areas clean and organized to ensure all Joint Commission and Health Department guidelines are followed.
• Mentors and develops staff using sound culinary principles
• Uses culinary knowledge, enhances product quality by contributing ideas to menu cycles and recipe development
• Prepares new recipes, documents result, and make recommendations for improvement
• Ensures recipe compliance and portion control
• Orders goods as needed; uses culinary math and historical data to calculate amounts
• Reports equipment problems and documents history of repairs
• Maintains compliance with portioning and presentation standards

• Food Handling
• Food Safety and Sanitation
• Food Production
• Follows Instructions
• Recipes – ability to understand, execute and develop
• Reading
• Organizing
• Communication

• Food Handler Permit or Serv Safe certification is required by first day of work (required only in the states of Utah and Idaho).
• Serv Safe certification obtained within 90 days of hire date if not current.
• Demonstrated ability to read and communicate effectively in English.
• Demonstrated ability to work independently and part of a team.
• Demonstrated ability to utilize safe food handling techniques, in all applications
• Understands workflow, prioritizes, uses timelines, understands deadlines
• Demonstrated ability to provide exceptional customer service (preferred)
• Understands and prepares food according to modified diets using appropriate techniques where applicable (preferred)
• Demonstrated ability to utilize commercial cooking equipment (preferred)
• Five years supervisory experience, culinary degree, or certificate (Preferred)
• Inventory control, purchasing, costing, and forecasting experience (Preferred)

• Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.
• Frequent interactions with customers that require employee to…