Sous Chef

Job Description: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.Posting SpecificsPay Rate: Based on ExperienceShift Details: Full-Time (40hrs/wk). 12pm -8:30pm. Sunday - Thursday. W ith weekend and pm differential payEssential FunctionsLeads, guides, assigns work and follows up to ensure completion of assigned tasksManages 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 worksImplements 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 principlesUses culinary knowledge, enhances product quality by contributing ideas to menu cycles and recipe developmentPrepares new recipes, documents result, and make recommendations for improvementEnsures recipe compliance and portion controlOrders goods as needed; uses culinary math and historical data to calculate amountsReports equipment problems and documents history of repairsMaintains compliance with portioning and presentation standardsSkillsFood HandlingFood Safety and SanitationFood ProductionFollows InstructionsRecipes – ability to understand, execute and developReadingOrganizingCommunicationQualificationsFood Handler Permit or ServSafe certification is required by first day of work (required only in the states of Utah and Idaho).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 applicationsUnderstands workflow, prioritizes, uses timelines, understands deadlinesDemonstrated ability to provide exceptional customer service (preferred)Understands and prepares food according to modified diets using appropriate techniques where applicable (preferred)Demonstrated ability to utilize commercial cooking equipment (preferred)Five years supervisory experience, culinary degree, or certificate (Preferred)Inventory control, purchasing, costing, and forecasting experience (Preferred)Physical RequirementsOngoing 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.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.Location:Intermountain Health Lutheran HospitalWork City:Wheat RidgeWork State:ColoradoScheduled Weekly Hours:40The hourly range for this position is listed below. Actual hourly rate dependent upon experience.$22.24 - $32.70We care about your well-being – mind, body, and spirit – which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged.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.At Intermountain Health, we use the artificial intelligence ("AI") platform, HiredScore to improve your job application experience. HiredScore helps match your skills and experiences to the best jobs for you. While HiredScore assists in reviewing applications, all final decisions are made by Intermountain personnel to ensure fairness. We protect your privacy and follow strict data protection rules. Your information is safe and used only for recruitment. Thank you for considering a career with us and experiencing our AI-enhanced recruitment process.All positions subject to close without notice. #J-18808-Ljbffr