Banquet Sous Chef

Overview

Job Description 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.

At Intermountain, we are not your standard institutional hospital food. Our hospitals employ professional chefs, culinary leaders, cooks, and nutrition care associates. We treat our hospitals and catering events like hotels, with restaurant-quality cafes and a guest-centric culture of hospitality for our patients and caregivers. With high-quality food as medicine, we bring new life into the world of hospital nutrition services and are making a difference in the lives of our patients every day.

We not only serve our caregivers and patients, but we also cater to high profile guests and special events. There are opportunities to learn from experienced classically trained Chefs while on the line in the banquet or production kitchens.

• Banquet Sous Chef Full Time, 40 hours per week
• Pay Rate:
  Based on Experience ($21.70 - $31.90)
• Availability Needed:
  Sunday-Saturday 6:00am-9:00pm for variable shifts
• Required:
  
  Flexible Scheduling to support business needs
• Benefits Eligible:
  Yes;
  Medical, Dental, Vision, Education Assistance.  for more details

• Leads, guides, assigns work and follows up to ensure completion of assigned tasks
• Supports a disciplined environment and provides after hours supervision in the absence of the supervisor or Chef
• Maintains a station while supervising the operation
• 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
• Ensures proper food handling methods, product rotation and storage
• Ensures department compliance with department, hospital, and regulatory guidelines
• Ensures compliance with HACCP standards
• Participates in the training of staff and performs supervisory functions
• Enforces compliance with portioning and presentation standards

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

• Food Handler Permit or Serv Safe certification is required by first day of work
• Serv Safe certification obtained within 90 days of hire date if not current
• Four or more years of Banquet or Catering experience preferred
• Updated Banquet Portfolio submitted with application preferred
• 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 communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately
• Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use
• Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry…