The Sous Chef:

Monitors and directs the work performance of culinary team to ensure service and quality standards are met. Critically evaluates workflow and assists in setting operational standards. Ensures cooks complete all tasks in accordance with HACCP principles and food codes. Develops menus, oversees food and supply purchases, responsible for meeting financial budgets and productivity. Performs other duties as assigned.

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  Accurately manages position paperwork (refrigerator and freezer temperature monitoring forms, costing form for Physician Lounge, HACCP checklists, ordering guide, new hire paperwork, performance evaluations, QAPI documentation, etc.).
• Follows correct hand hygiene procedures (serves as role model for others in washing hands and using gloves per guidelines, etc.).
• Utilizes appropriate scripting and responds to patients/internal and external customers (effectively uses HEAL principle, serves as a role model in promoting mission, vision, and values, etc.)
• Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (holds self and employees accountable for safety and sanitation throughout the department)
• Leads cooks and other employees in completing daily functions (holds employees accountable, serves as an effective role model, promotes Every, Every, Every concept, etc.).
• Ensures staff correctly date-marks food items, monitors for temperature control and follows First In First Out food storage procedures (uses FDA guidelines for dating, minimizes time TTC foods are out of refrigeration, etc.).
• Ensures staff prepares, assembles, serves, cooks, or backs food and beverages per guidelines/recipes.
• Uses electronic patient medical record (EPIC) and patient menu software (VST) correctly, if part of job.

Job Qualifications:

High school diploma or GED required

Able to read and write English and follow oral and written directions.

Computer literacy helpful

Strong verbal and written communication skills

Able to walk and stand for long periods of time

Able to work with and around equipment that generates heat, steam, cold, etc.

Demonstrates a working knowledge of HACCP and applicable food codes.

Associate degree in Culinary Arts preferred

Three to five years’ culinary experience desired, demonstrating progressive levels of responsibility and leadership preferred

Key Words: food, nutrition, meal service, food service, room service, chef, sous chef, culinary, food prep