Sous Chef

Forefront Healthcare & Culinary Services•Columbus, GA

18h

About The Position

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" You will be joining a company that will elevate your career to new heights! Forefront Healthcare is growing, and we need your culinary expertise along with the leadership you possess! Come be part of an exciting team and elevate the experience for those we serve! We are seeking an experienced Sous Chef in Columbus, Georgia. Check out our website: https://forefronthealthcare.com/ Summary/Objective: The Sous Chef prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Executive Chef. The Sous Chef will be expected to lead the culinary team on sight, provide training, and leadership. The Sous Chef will maintain high standards of cleanliness and culinary excellence.

Requirements

Ability to read, write and speak English.
High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving.
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 assigned meal; ensure appropriate portioned servings according to portion control standards.
Prepare nutritional snacks for residents as directed by the Executive Chef.
Monitor 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 Executive Chef, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products.
Determine amount and type of food and supplies as required for daily menus.
Notify Executive Chef of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Executive Chef.
Supervise dietary staff in the absence of Executive Chef.
Clean equipment and work areas as assigned by the Executive Chef.
Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures.
Attend 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 Execctive Chef or designee.