Sous Chef - Patient Dining / Room Service Cooks

Sous Chef - Patient Dining / Room Service Cooks

How would you like to work in a place where your contributions and ideas are valued? A place where you can serve with compassion, pursue excellence and honor every voice? At Wellstar, our mission is simple, yet powerful: to enhance the health and well-being of every person we serve. We are proud to have become a shining example of what's possible when the brightest professionals dedicate themselves to making a difference in the healthcare industry, and in people's lives.

Work Shift: Day (United States of America)

Job Summary:

Sous Chef - Patient Dining / Room Service Cooks

Will train and manage kitchen personnel and assist with managing kitchen operations. Coordinates all functions and activities in the responsible area including interviewing, completing evaluations and disciplinary actions in compliance with HR Policies and Procedures. Completes any data required for financial and productivity reporting as appropriate. Adheres to standard operating procedures for food quality and ensures the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. May cover for Executive Chef during absence. Manages the preparation of nutritious and delicious food for Wellstar Patient Meal Service, Retail Service and / or other satellite areas utilizing recipes and conventional and / or cook / chill production methods, equipment or tools. Requires a passion for the culinary arts and menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Dept. of Health. Must be able to comply with a higher standard of food safety and sanitation as a result of preparing food for a high-risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor ,etc. and lead culinary team members to make necessary corrections.

Responsibilities:

Core Responsibilities and Essential Functions:

• Ensures the Safety of Customers and Team Members by performing and ensuring that front line team members follow Hazard Analysis Critical Control Points (HACCP) and county Health Dept. Guidelines: Wash hands frequently and appropriately wear gloves. Follow infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks. Maintain all the work areas in a clean and organized manner; free of spills and fall hazards. Monitor and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences. Store food and/or supplies using proper labeling, dating and rotation methods. Operate equipment according
• Budget: Assists with developing food and supply budgets for department and monitors budget compliance. Monitors all labor expense for direct reports.
• Managing Employees: Participates in HR functions such as: interviewing, managing performance, coaching and counseling of teammates. Flexes and moves resources within and between business units to meet budget constraints and customer needs. Ensures smooth operation of shift including all menu items served on schedule according to established recipes and procedures, and rectifies any problems that arise. Composes area checklists and forms and ensures tasks are completed to standard.
• Customer Service and Team: Creates memorable patient and customer experiences, sets achievable customer expectations and assumes responsibility for resolving customer service issues. Promotes a team atmosphere by welcoming newcomers, listening/valuing the opinions of others, and helping team leader meet goals. Solicits opinions and ideas from others including information concerning culturally based needs of customers and employees.
• Food Procurement & Production: Responsible for specifying and/or ordering food and supplies while maintaining department budget. Prepares and /or approves all prepared food items to ensure established quality and regulatory standards. Train team members to properly peel and cut fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items. Utilizes and trains others regarding proper cooking techniques such as dry method, wet method, and combination method cooking. Identifies and trains others to properly handle/cook vegetables, meats, spices/seasonings, pasta and dairy products.
• Performance Improvement: Continuously looks for opportunities for improvement and creates action plans to resolve issues. Monitors quality levels, finds root cause of quality problems and takes action. Demonstrates a commitment to excellence.
• Menu/Recipe Development: Collaborates with all team members to develop and/or revise menus. Ensures adherence to recipes yielding a consistent quality product and compliant with patient diets. Accurately reads and follows recipes and ensures recipe adherence by team members. Includes skills of measurement/mathematical conversion and scaling.

Required for All Jobs:

• Performs other duties as assigned.
• Complies with all Wellstar Health System policies, standards of work, and code of conduct.

Qualifications:

Required Minimum Education: High School Diploma or equivalent required. Formal culinary training highly preferred.

Required Minimum Certification: ServSafe Food Handler certification required upon hire.

Required Minimum Experience: 5 years' experience directly related to the duties and responsibilities outlined required. High volume retail experience in a non-institutional setting is a plus.

Required Minimum Skills: Experience in all types of cooking and cuisine. Menu planning, special events and catering. Must be able to communicate and understand verbal and written English language. Excellent verbal and written communication skills necessary. Good basic math and computer skills. Must display a positive attitude. Ability to understand, follow, and hold others accountable to safety regulations in a foodservice healthcare environment.

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