Banquet Sous Chef

Intermountain Health•Park City, UT

6d•$22 - $32•Onsite

About The Position

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. Position Specifics 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. Click here for more details Essential Functions 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

Requirements

Food Handler Permit or ServSafe certification is required by first day of work
ServSafe 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
Food Handling
Food Safety and Sanitation
Food Production
Follows Instructions
High Volume Production
Recipes – ability to understand, execute and develop
Reading
Organizing
Communication

Nice To Haves

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)

Responsibilities

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