Sous Chef

Senior Sous Chef

Primary City/State: Scottsdale, Arizona

Department Name: Culinary & Nutrition-Psych

Work Shift: Varied

Job Category: Facilities, Environmental Services, and Culinary

A rewarding career that fits your life. Learn how Banner Health, a certified Great Place To Work, prioritizes team members and strives to be the best place to work in health care.

Schedule: FridayTuesday, 6:00 AM7:00 PM (variable shifts) | Days off: Wednesday & Thursday

Key Requirements:

• 3+ years as Senior/Lead/Sous Chef in any kitchen
• Food Handler's card (required before start date)
• Fingerprint Clearance Card (required prior to offer)
• Ability to read/write tickets and recipes in English (semi-fluency acceptable)
• Willingness to learn inventory/ordering systems (US Foods, Sysco)
• Preferred: 3+ years hospital kitchen shift management experience
• ServSafe certification

Facility Overview:

• 110-bed facility with peak service 7:00 AM3:00 PM (breakfast/lunch)
• Kitchen closes 6:45 PM; typical departure by 7:15 PM

Leadership Responsibilities:

• Supervise team of 5+ during weekends, evenings, and PTO coverage
• Strong leadership skills essentialhigh performance expectations
• Experience in large-scale operations (hospitals, colleges, senior living) required

Additional Details:

• Overtime available: 1520 hours per pay period (optional, not mandatory)

For more than four decades, Banner Behavioral Health has provided 24/7 crisis intervention and therapeutic services in a medically safe, recovery-focused environment. Banner Behavioral Health has 156 licensed inpatient beds and is located in Scottsdale, AZ. Our focus is on adults and adolescents dealing with mental health and/or chemical dependency issues who voluntarily seek help. Our highly skilled and compassionate staff are dedicated to providing a therapeutic healing environment and excellent health care experience.

POSITION SUMMARY

This position ensures consistency of food presentation and that all recipe requirements are followed. Oversees culinary aspects of food production including menu adjustments, portion sizes, sanitation and nutritional practices. Researches ways to enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes.

CORE FUNCTIONS

• Creates future menus based on facility counts and previous experience and ensures that these are properly communicated to culinary staff. Leads and oversees the food and nutrition staff in providing excellent meal service while meeting patient and customer satisfaction goals.
• Ensures that all staff utilize required portion sizes based on selected menu recipes, kitchen practices, and department rules. Also ensures appropriate food presentation and promotes consistent communication between meal preparation staff and serving staff to maintain highest quality and customer satisfaction.
• Ensures all sanitation and nutritional practices are followed by staff and that regulatory agency, OSHA, and safety guidelines are met.
• Researches and implements ways to enhance quality of food preparation including modifications to ingredients, portion sizes, and preparation methods that will promote culinary diversity and uniqueness.
• Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs. Monitors and controls operating expenses and other key indicators within assigned areas/shift to meet budget requirements.
• Resolves customer problems and supports staff development in customer service skills.
• May supervise department staff.
• Works under limited supervision and is responsible for consistency of food presentation and recipes/menus, etc. while providing excellent service & meal quality for patients and other customers. External customers: patients and families, vendors, physicians, facility directors / managers / supervisors, employees and the public. Internal customers: facility leaders and staff and department staff.

MINIMUM QUALIFICATIONS

High school diploma/GED or equivalent working knowledge. Must possess the knowledge and abilities in food services preparation normally acquired with three or more years of experience and/or education in similar food services management work. Must have excellent communication and customer service skills. Ability to effectively organize, lead and supervise work areas and teams. Ability to learn food handling regulations and pass certification tests as required.

PREFERRED QUALIFICATIONS

Previous supervisory experience and background in healthcare. Bilingual skills in English/Spanish are a plus. SERVSAFE certification. Additional related education and/or experience preferred.

EEO Statement:

EEO/Disabled/Veterans

Our organization supports a drug-free work environment.

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