Sous Chef

Intermountain Health

22h•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. 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.

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.
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
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 supplies and equipment. Typically includes items of varying weights, up to and including heavy items up to 50 pounds.
Remain standing for long periods of time to perform work.
Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Nice To Haves

Five or more years of experience as a Lead or Supervisor in the Food Industry
Culinary Arts degree
Demonstrated ability to provide exceptional customer service
Understands and prepares food according to modified diets using appropriate techniques where applicable
Demonstrated ability to utilize commercial cooking equipment
Inventory control, purchasing, costing, and forecasting experience

Responsibilities

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