Sous Chef - Food and Nutrition (Days)

Sous Chef Position

$1,000 Sign On Bonus - External Hires Only

The Sous Chef supports the Executive Chef in maintaining high standards of quality, consistency, and efficiency across designated kitchen operations and responsibilities. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with the team to improve customer satisfaction while maintaining the operational budget. Must ensure sanitation and food standards are achieved. Develops and trains team members to improve results.

Required Knowledge & Skills

Education: Technical or Vocational school plus up to 2 years specialty training

Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.

Licenses and Certifications

*SERVE SAFE CERTIFICATION

*DRIVER'S LICENSE

Qualifications

*2 or more years of experience as a Sous Chef

*Two-year degree or culinary school completion

*ServSafe certification or within 3 months of hire

*Understanding of various cooking methods, ingredients, equipment and procedures.

*Familiar with industry's best practices and working knowledge of various computer software programs (MS Office, waste management and ordering inventory software). High level of creativity and reliability

*Flexible schedule for some after-hours catered events

*Familiarity with menu costing procedures

*Experience with large volume food production and food transport.

Statement Of Employment Philosophy

Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine.

Functions

Area of Responsibilities

*Helps in the preparation and design of the caf, catering and special event menus.

*Assists with developing new menu choices based on seasonal ingredients and customer demand and food cost goals.

*Helps to ensure that the kitchen operates in a timely manner that meets quality standards and meal delivery times.

*Fills in for the Executive Chef in planning and directing food preparation when necessary. Travels to satellite locations as assigned by Executive Chef for executive catering events and serves on the catering team.

*Assists with system ordering and inventory

*Comply with and enforce sanitation regulations and safety standards

*Assists with training, cross-training of new and existing kitchen staff on preparation, quality and sanitation per facility and regulatory guidelines.

*Maintains a positive and professional approach with coworkers and customers. Leads by example.

*Assists with department waste management, ordering inventory system and menu pricing tools to meet department objects.

*Food preparation for centralized kitchen and all other duties as assigned.

*Prepares production prep lists.

*Assists with administrative tasks including staff scheduling, menu planning, recipe production and end of month tasks.

*Encourages and builds mutual trust, respect, and cooperation among team members.

*Leads shift teams while personally preparing food items for the caf, patient meals and catering. Executes requests based on required specifications.

Compliance Statement

Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.

Required Knowledge & Skills

Education: Technical or Vocational school plus up to 2 years specialty training

Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.

Licenses and Certifications

*SERVE SAFE CERTIFICATION

*DRIVER'S LICENSE

Supervision

*Supervises up to 10 employees

Qualifications

*2 or more years of experience as a Sous Chef

*Two-year degree or culinary school completion

*ServSafe certification or within 3 months of hire

*Understanding of various cooking methods, ingredients, equipment and procedures.

*Familiar with industry's best practices and working knowledge of various computer software programs (MS Office, waste management and ordering inventory software). High level of creativity and reliability

*Flexible schedule for some after-hours catered events

*Familiarity with menu costing procedures

*Experience with large volume food production and food transport.

Definitions

The Sous Chef supports the Executive Chef in maintaining high standards of quality, consistency, and efficiency across designated kitchen operations and responsibilities. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with the team to improve customer satisfaction while maintaining the operational budget. Must ensure sanitation and food standards are achieved. Develops and trains team members to improve results.

Position Responsibilities

Contact with Others: Performance of job requires contact with others where team work is essential, requiring tact in order to obtain cooperation. Contacts may be outside of the organization also.

Effect of Error: Probable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects.

People Management Responsibilities

Supervisory Responsibility: Has limited supervision over a small section of employees (up to 15), i.e. assigns and directs their work; instructs new employees and corrects results, may discuss with supervisor, but has no authority over job content or personnel. Team governance where the Members evaluate, interview, and recommend personnel actions.

Work Environment/Physical Effort

Mental Demands: Assignment requires planning and arranging own work to reach definite objectives. Applies knowledge of a specific field using several varied procedures or techniques. Solves non-routine technical, treatment, or operational problems under general guides

Working Conditions: Moderate - (About 50% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk. Limited probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.

Working Conditions Aspects for Immunizations

Performs tasks involving contact with blood, blood-contaminated body fluids, other body fluids, or sharps (needles): No

Directly works with Patients less than 12 months of age: No

Physical Effort: Medium physical effort - Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for most of the day. Occasional physical effort with medium weight objects (25-60 lbs.). Very occasional physical effort with heavy objects (over 60 lbs.).Works in reaching or strained positions for about half of day.

Physical Aspects

Bending: Occasional = 1% - 33% of the time

Typing: Occasional = 1% - 33% of the time

Manual Dexterity -- picking, pinching with fingers etc.: Frequent = 34% - 66% of the time

Feeling (Touch) -- determining temperature, texture, by touching: Frequent = 34% - 66% of the time

Hearing: Constant = 67% - 100% of the time.

Reaching -- above shoulder: Frequent = 34% - 66% of the time

Reaching -- below shoulder: Frequent =