Sous Chef

Typical pay range: $21.12 - $28.51 ST. CHARLES HEALTH SYSTEM JOB DESCRIPTION TITLE: Sous Chef REPORTS TO POSITION: Executive Chef Supervisor DEPARTMENT: Food Services DATE LAST REVIEWED: September 22, 2021 OUR VISION: Creating America’s healthiest community, together OUR MISSION: In the spirit of love and compassion, better health, better care, better value OUR VALUES: Accountability, Caring and Teamwork DEPARTMENTAL SUMMARY: The Food Services Department is a high-volume service department that provides food and beverage services including patient room service, café, deli and catering. POSITION OVERVIEW: The Sous Chef supports the Executive Chef to assure food quality, safety and service for all food service customers. The Sous Chef will ensure daily operations are running smoothly in all food service areas including deli, café, catering and room service. This position does not directly manage caregivers. ESSENTIAL FUNCTIONS AND DUTIES: Assist in the development of menus for cafeteria, deli, catering and patients with attention to healthful, high quality and revenue generating items. Ensures high standards for food production while reducing waste and maintaining food cost targets. Understands general and modified diets and applies knowledge to achieve outcomes within nutritional guidelines. Develops and implements policies and procedures that guide and support the provision of nutritional services, high standards for food safety and sanitation practices, while maintaining compliance with current laws and regulations. Completes and maintains checklists and standard work for all food production shifts. Demonstrates effective financial management with the ability to develop cost-effective solutions relating to staffing, resource allocation, product selection, ensuring productivity goals. Serve as service recovery expert for all areas of food services department. Responsible for responding to all customer complaints in a timely and professional manner. Ensure food services department physical environment and equipment is clean and in working order. Responsible for food safety and sanitation process development and monitoring. Coordinate with the Executive Chef and other Food Service leaders to assist with controlling food costs and revenues to meet budget parameters. With the Executive Chef and other Food Service leaders, develop a strong team of talented culinary professionals by applying constant mentorship. Provides and oversees team’s delivery of customer service in a manner that promotes goodwill, is timely, efficient and accurate. Maintains daily and weekly schedules for the department keeping staffing within budget parameters. Adjust schedule as needed to assure all work is being done. Reports to Executive Chef or other Food Service leaders any situation that needs to be taken to the next step to be resolved. In absence of Executive Chef or other Food Service leaders, oversees all caregivers and daily operations. Supports the vision, mission and values of the organization in all respects. Supports Value Improvement Practice (VIP- Lean) principles of continuous improvement with energy and enthusiasm, functioning as a champion of change. Monitors and ensure all caregivers are current with compliance and safety requirements. Implements and manages organizational safety directives and goals. Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules and cooperating fully with all organizational investigations and proceedings. Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate. Works with the Executive Chef and other Food Service leaders to formulate a plan for professional development. May perform additional duties of similar complexity within the organization, as required or assigned. EDUCATION Required: High School diploma or GED. Preferred: Degrees or certifications in Hospitality, Culinary Arts or healthcare related field. LICENSURE/CERTIFICATION/REGISTRATION Required: ServSafe Manager certification and documented food allergen training within 90-days of employment (must have food handler card prior to employment, if not currently ServSafe Manager certified). Preferred: Food allergen, culinary, nutrition and/or dietary management certifications. EXPERIENCE Required: 5 years experience as professional cook with emphasis on high volume and hot line cooking. Preferred: Healthcare food service and/or multi-unit leadership experience. ADDITIONAL POSITION INFORMATION Must have solid communication skills and strong interpersonal and collaborative skills. Must be able to work flexible hours and participate in weekend and holiday hours. Must know food preparation techniques. Must know basic arithmetic to accurately interpret weights, measures and pricing. Must have the working knowledge of food service routines, food safety and food handling procedures. PERSONAL PROTECTIVE EQUIPMENT Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely. PHYSICAL REQUIREMENTS: Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing. Frequently (50%): Bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds. Occasionally (25%):, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, , using clear and audible speaking voice and ability to hear normal speech level. Rarely (10%): Sitting, Climbing ladder/step-stool, Keyboard operation. Never (0%): Operation of a motor vehicle, Ability to hear whispered speech level. Exposure to Elemental Factors Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface. Blood-Borne Pathogen (BBP) Exposure Category Risk for Exposure to BBP Schedule Weekly Hours: 40 Caregiver Type: Regular Shift: Variable (United States of America) Is Exempt Position? No Job Family: COOK Scheduled Days of the Week: Shift Start & End Time: