What are the responsibilities and job description for the Sous Chef position at Norman Regional Health System?
Responsibilities
Job Summary
- Leads daily operations of food production for Food and Nutrition Services, including menu planning, purchasing, ordering, inventory and food preparation; ensures employees have appropriate equipment, inventory and resources to perform their work and meet goals and deadlines.
- Leads day-to-day activities of production, retail, physician dining and catering services staff. Directs personnel engaged in preparing, cooking and serving food for patient, retail, catering and physician dining services; assigns and prioritizes activities and ensures/monitors operating standards.
- Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu challenges, e.g. recipe substitutions.
- Ensures that kitchen, equipment, storage facilities, cafeteria, catering and dining rooms are sanitary, neat and organized.
- Trains production staff on culinary skills and serves as technical expert and mentor.
- Probes potential problems and apprises Executive Chef of status on resolution of problems or issues, using appropriate resources as needed.
- Provides positive and constructive feedback to employees, and rewards, coaches and corrects employee performance in order to motivate employees toward excellence and engagement.
Qualifications
1. Knowledge of the principles of nutrition and food service preparation and application.
2. Knowledge of the principles and application of personnel management.
3. Knowledge of applicable federal/state laws and regulations that govern food service and food production.
4. Knowledge of computer hardware equipment and software applications relevant to work functions.
5. Skill in the operation and maintenance of applicable kitchen and food service equipment.
6. Ability to react appropriately and perform work within strict timelines and/or in emergency situations.
7. Ability to communicate effectively both verbally and in writing.
8. Ability to coordinate and maintain positive and customer departmental relations as they relate to food and support services.
9. Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
11. Ability to schedule, direct, counsel and evaluate employee work and performance.
Education
Associates degree in Culinary Arts preferred ServSafe certification required. Additional culinary training or certification desired (ACF).
Experience
Minimum of three (3) years of experience in a large food preparation and delivery institution. Preferred experience in a leadership position in a culinary leadership capacity.
Licensure/Certification/Registration/ETC.
ServSafe certification required.
ACF certification desired.
