Sous Chef

Overview

This individual provides oversight at the direction of management on site to coordinate routine work activities of workers and/or service employees engaged in patient services food preparation and service. This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business. The general responsibilities of the position include those listed below but may identify other responsibilities of the position as designated by manager.

Responsibilities

General Responsibilities:

This is a Hands on role:

•Understands and follows all policies and procedures.

•Assists in ensuring a safe working environment throughout the facility for all employees.

•Assists in monitoring employee productivity and provides suggestions for increased service or productivity.

•Responsible for the oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management.

•Responsible for orientation and training of employees.

•Performs day-to-day assignments in addition to oversight duties.

•Works with customers to ensure satisfaction in such areas as quality, service and problem resolution.

•Promote the development of the foodservice team.

•Attends all allergy and foodborne illness in-service training.

•Complies with all Sodexo HACCP policies and procedures.

•Reports all accidents and injuries in a timely manner.

•Complies with all company safety and risk management policies and procedures.

•Participates in regular safety meetings, safety training and hazard assessments.

•Attends training programs (classroom and virtual) as designated.

• Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed.
• Serves as a working lead supervisor coordinating activities of workers or service employees engaged in food operations.

•May perform other duties and responsibilities as assigned.

Qualifications

Experience/Knowledge:

•High School diploma, GED or equivalent experience preferred.

•3 or more years related work experience.

Culinary degree or Strong Culinary production experience preferred.

Servsafe

Skills/Aptitude:

•Must be able to coordinate the routine responsibilities of staff and resources.

•Presents self in a highly professional manner to others and understands that honesty and ethics are