Sous Chef
About The Position
The Sous Chef supervises culinary staff and provides culinary expertise in food preparation and service, ensuring proper production techniques, portion control, and plating standards are followed according to menus, recipes, and department standards. Under the direction of a manager or Executive Chef, this role oversees a service line, follows system-level best practices, supports quality initiatives, maintains regulatory compliance, supervises caregivers, and works to meet consumer expectations. The position is expected to spend at least 50% of its time on administrative and supervisory duties. This full-time position is based at Primary Children's at Taylorsville in Salt Lake City, Utah. It is scheduled for 40 hours per week, requires some weekend and holiday work, and cannot be performed remotely. There are no on-call requirements, but the employee is responsible for covering shifts caused by scheduled PTO or call-outs on normally scheduled workdays. Pay is based on experience, within an hourly range of $22.24–$32.70.
Requirements
- Food Handler Permit or ServSafe certification by the first day of work is required in Utah and Idaho.
- ServSafe certification must be obtained within 90 days of hire if not current.
- Ability to read and communicate effectively in English.
- Ability to work independently and as part of a team.
- Ability to use safe food-handling techniques in all applications.
- Ability to understand workflow, prioritize tasks, use timelines, and meet deadlines.
- Some weekend and holiday work is required.
- Must cover shifts caused by scheduled PTO or call-outs on normally scheduled workdays.
- The position cannot be performed remotely.
Nice To Haves
- Demonstrated ability to provide exceptional customer service.
- Ability to understand and prepare food for modified diets using appropriate techniques, where applicable.
- Demonstrated ability to use commercial cooking equipment.
- Five years of supervisory experience, a culinary degree, or a certificate.
- Experience with inventory control, purchasing, costing, and forecasting.
- Culinary knowledge and leadership skills are strongly preferred.
Responsibilities
- Lead, guide, and assign work, then follow up to ensure assigned tasks are completed.
- Manage human resources functions, including hiring, training, mentoring, evaluating, resolving conflicts, administering constructive discipline, and terminating employees.
- Manage employees to ensure food safety standards and regulatory guidelines are met.
- Assist with scheduling to provide appropriate staffing and coverage for vacations and call-ins within budget; manage overtime and premium pay against budget.
- Resolve service and staffing issues, including service recovery, coaching or redirecting caregivers, and rearranging staffing.
- May lead patient areas and apply competency in modified diets and patient meal standards.
- Implement established best practices to deliver exceptional care and service at appropriate cost.
- Help keep storage areas clean and organized in accordance with Joint Commission and Health Department guidelines.
- Mentor and develop staff using sound culinary principles.
- Contribute culinary ideas to menu cycles and recipe development to enhance product quality.
- Prepare new recipes, document results, and recommend improvements.
- Ensure recipe compliance and portion control.
- Order goods as needed and use culinary math and historical data to calculate quantities.
- Report equipment problems and document repair histories.
- Maintain portioning and presentation standards.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
