Sous Chef

Job Description Overview 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. Supervises operations of this service line under the direction of a manager or Executive Chef, following system‑level best practices, supporting quality initiatives, meeting regulatory compliance, and realizing consumer expectations. Responsible for hiring, coaching, and counseling staff on performance issues. Usually spends at least 50% of the time performing administrative/supervisory duties. Location and Compensation Location: Primary Childrens at Lehi, Lehi, Utah. Hourly range: $22.24 - $32.70. Salary depends on experience. Schedule: 40 hours per week, Monday - Friday 7am - 3:30pm, with some weekends and holidays. Responsibilities Lead, guide, assign work and follow up to ensure completion. Manage all HR functions: hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination. Ensure food safety standards and regulatory guidelines are met. Assist in scheduling for staffing coverage. Manage overtime and premium pay within budget. Resolve service recovery issues, coach caregivers, rearrange staffing. Lead patient areas and demonstrate competency in modified diets and patient meal standards. Implement best practices to deliver exceptional care and service. Maintain storage areas clean and organized to meet Joint Commission and Health Department guidelines. Mentor and develop staff using culinary principles. Use culinary knowledge to enhance product quality; contribute to menu cycles and recipe development; prepare new recipes, document results, recommend improvements. Ensure recipe compliance and portion control. Order goods as needed; use culinary math and historical data to calculate amounts. Report equipment problems and document repair history. Maintain compliance with portioning and presentation standards. Qualifications Food Handler Permit or ServSafe certification required by first day of work in Utah and Idaho. ServSafe certification within 90 days of hire if not current. Demonstrated ability to read and communicate effectively in English. Demonstrated ability to work independently and as part of a team. Demonstrated safe food handling techniques across applications. Understands workflow, prioritizes, uses timelines, and meets deadlines. Demonstrated ability to provide exceptional customer service (preferred). Understanding and preparation of food according to modified diets using appropriate techniques (preferred). Demonstrated ability to utilize commercial cooking equipment (preferred). Five years supervisory experience or culinary degree/certificate (preferred). Inventory control, purchasing, costing, and forecasting experience (preferred). Physical Requirements Employee must see and read information, labels, monitors, identify equipment and supplies, and assess customer needs. Frequent interactions with customers requiring communication of spoken information. Manual dexterity to manipulate complex equipment with precision. Includes frequent computer, phone, and cable set‑up and use. Expected to lift, transport, pull, and push equipment, including items up to heavy weights. Work on hands and knees, bending to set up, troubleshoot, lift, and carry supplies. Remain standing for long periods. Tolerate extremes in temperature and cleaning chemicals. Equal Opportunity Employer Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. #J-18808-Ljbffr