Executive Sous Chef

Forefront Healthcare & Culinary Services•Sidney, MT

10h•Onsite

About The Position

Forefront Healthcare is seeking a dedicated and talented Executive Sous Chef to oversee and elevate the dining experience at our hospital facility in Sidney, MT. This is a leadership role responsible for the daily operation of food services, including both patient dining and retail food operations. The ideal candidate will have a strong culinary background, prior experience in healthcare or similar high-compliance environments, and the adaptability to thrive within an evolving team.

Requirements

Ability to read, write and speak English.
Minimum of 1 year of food preparation and service experience.
Manager ServSafe certification required or must be obtained within first 90 days of employment.
Knowledge of food handlers and safety regulations.
Proven track record of integrity.
Excellent verbal/written and problem-solving skills.
Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS).
Must be detail oriented and accurate.
Ability to multitask while working in a pressured environment; always operating as part of a team.
Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public.
Numerical ability necessary to make various computations in keeping work records, and in recipe preparation.
Motor coordination and manual dexterity are required to prepare food and operate dietary equipment.
Willingness to perform routine, repetitive tasks with frequent interruptions.
An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving.
Ability to read, understand, and follow recipe directions, diet orders and work assignments.
Able and willing to work flexible hours, such as during an emergency situation.
Must be patient and tolerant toward staff, residents, and family members.
Customer Service Oriented.
Basic Food Preparation Knowledge.
Sanitation and Safety Practices.
Thoroughness.
Time Management.
Must have the ability to coach others.
Proven ability to coach and teach within the kitchen.
Ability to lead a group of your peers.
Stands and walks continuously throughout the working day.
Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment.
Visual acuity and color discrimination for examining cooked and stored foods.
Ability to work with chemicals and cleaning agents.
Must be free from infection or diseases.
Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.
Must be able to lift and/or carry 50 to 75 pounds.

Responsibilities

Coordinate food preparation and meal service.
Plan and initiate cooking schedule for food preparation to meet meal schedule.
Prepare, season, cook and serve for an assigned meal; ensure appropriate portioned servings according to portion control standards.
Prepare nutritional snacks for patients as directed by the Dietary Manager.
Creatively collaborate with Dining Management on special events and menus.
Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered.
Supervise and assist in the storage of supplies and food products.
Determine the amount and type of food and supplies as required for daily menus.
Notify the Dietary Manager of food, supplies or equipment needs.
Report equipment breakdowns and unsafe conditions to Dietary Manager.
Supervise dietary staff in the absence of Dietary Manager
Clean equipment and work areas as assigned by the Dietary Manager
Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures.
Attend and present in-service educational programs.
Follow defined safety codes while performing all duties.
Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.
Perform other department duties assigned by the Dietary Manager