SJSEMI_Sous Chef_R01556

Job Title

Employment Type: Full time

Shift: Rotating Shift

Description

SUMMARY:

Pay Range $16.92 per hour and up, based on years of experience.

Creates and oversees new and upscale menu programs for patient and guest food service operations. Researches recipes, prepares purchasing lists, creates and prepares new menu items. Effectively meets meal schedules and customer demands.

Total Rewards and Benefits :

Trinity Health offers comprehensive medical plan options administered by BlueCross BlueShield of Michigan (BCBSM). Each plan option offers the flexibility to choose from two tiers with Tier 1 Trinity Health network providers providing the lowest out of pocket costs and Tier 2 select BCBSM providers.

• Competitive compensation, DAILYPAY
• Benefits effective Day One! No waiting periods.
• Full benefits package including Medical, Dental, Vision, PTO, Life Insurance, Short and Long-term Disability
• Retirement savings plan with employer match and contributions
• Opportunity for growth and advancement throughout SJMHS and Trinity Health
• Tuition Reimbursement

EDUCATION AND EXPERIENCE:

• High School Diploma or GED required
• Requires basic skills in reading, writing, and arithmetic.
• Two to three years related experience preferred.

DUTIES AND RESPONSIBILITIES:

• In collaboration with the Executive Chef, researchers and designs new menu plans for various food service programs and customer populations, specifically focusing on current culinary trends and heart healthy cooking.
• Keeps recipes, files, and quantity reports relative to these programs up-to-date.
• Inventories supplies and prepares purchasing lists weekly, completing appropriate forms and related computer data entry.
• Assures daily special menus are prepared and presented appropriately and on-time by setting production schedules. Oversees the work of Cook and Culinary Assistant and serving staff assigned to assist in these special preparations.
• Provides training if necessary to other staff.
• Prepares all complex and high skilled culinary dishes, following established production guidelines. Maintains responsibility for the quality of the end point product. Adjust recipes when necessary with the approval of the Executive Chef.
• In collaboration with the Executive Chef, conducts research into customer likes and dislikes and makes appropriate changes to menu offerings utilizing customer suggestions.
• Acts as lead person in the production area. Relieves for Chef/Manager when necessary.

Our Commitment

Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.