Sous Chef

Overview

Responsible for assisting the Executive Chef and supervising a shift of 3 or more cooks. Responsible for the preparation of a variety of regular and modified, cooked and baked products for patients and other customers. Cleans and sanitizes equipment and work area.

Responsibilities

Prepares or directly supervises the preparation of a wide variety of food items according to prescribed recipes.

Assist the Executive Chef with the preparation of production schedules (times and tasks for day-to-day operations as established by chef or manager).

Prepares requisitions for food & supplies. Prepares and maintains recipes for general production

Promotes and coordinates staff assignments & time management through tracking resources & enforcement of DCH, departmental and area specific policies.

Monitors and reconciles food usage records through hands on administration & tracking resource systems.

Proficient in the use of all equipment related to production of food and superior customer service (grills, ovens, steam table, mixers, dish machine, etc.) and able to demonstrate and teach proper usage.

Maintains, promotes & enforces HAACP program in assigned areas including proper storage & temperaturemaintenance, time & task schedules & cleaning schedules; must complete & update ServSafe course.(Must score 95 or above on the ServSafe exam and complete the Serv Save train the trainer course)

Promotes/coordinates standard & special set up and layout of buffets & garnishment of food items as set out by Executive Chef or Manager.

Assist in development of new menu concepts and recipe ideas through positive customer service interaction and tracking resources.

Must adhere to all DCH Health System and Nutritional Services Policies and Procedures.

Require to work variable shifts

DCH Standards:

• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook
• Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.

• Performs essential job functions in a manner that ensures the safety of patients, visitors and employees.
• Identifies and reduces unsafe practices that may result in harm to patients, visitors and employees.
• Recognizes and takes appropriate action to reduce risks and hazards to promote safety for patients, visitors and employees.

• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Must adhere to all DCH Health System policies and procedures.
• All other duties as assigned.

Qualifications

High School graduate or equivalent preferred. Able to read and write English and understand and interpret follow detailed written and oral instructions. Three years’ experience that is directly related to the duties and responsibilities specified and supervisory experience preferred. Certification is desired. Certification may be counted for one year of the required experience. Able to operate a variety of food service equipment such as fryers, choppers, steamers, etc. Managers ServSafe certification required. Must be able to read, write legibly, speak and comprehend English.

WORKING CONDITIONS

Environmental

May work in a hot humid environment. Work area temperatures may exceed 90 F. May be exposed to temperatures lower than 0 F on occasion. Risk of injury from sharp objects, hot surfaces, caustic chemicals and moving heavy parts and equipment.

Physical

Medium Work. Requires extensive standing and walking. Must lift objects weighing 50 lbs on an occasional basis and 35 lbs. on a regular basis.

Psychological

Frequent contact with patients, coworker and staff members face-to-face and by telephone. Possible dealings with upset or unpleasant patients, employee or customers. Responsible for proper food handling practice to ensure sage food is served to patients and customers. Receives and shares information via electronic mail. Requires independent thinking and decision making as well as that done in conjunction with Supervisor or Manager.

Physical presence onsite is essential. Hearing must Vision must be normal or corrected to within normal range. Able to perform the duties with or without reasonable accommodation.