What are the responsibilities and job description for the Sous Chef position at Regional One Health?
A Brief Overview
Oversees all food production areas (Patient, Retail, Coffee Shop(s), Catering, and Physician Lounge(s) while maintaining established food safety and sanitation guidelines. Prepares and/or directs the preparation of all food items for distribution and/or service to areas listed above. Coordinates and supervises ordering, receiving, storage and inventory control of all purchased items. Ensures quality services are provided to hospital patients, staff and visitors while documenting regulatory compliance in all areas.
What you will do
Qualifications
Physical Demands
Regional One Health is committed to diversity and inclusion. We are an equal opportunity employer including veterans and people with disabilities.
Oversees all food production areas (Patient, Retail, Coffee Shop(s), Catering, and Physician Lounge(s) while maintaining established food safety and sanitation guidelines. Prepares and/or directs the preparation of all food items for distribution and/or service to areas listed above. Coordinates and supervises ordering, receiving, storage and inventory control of all purchased items. Ensures quality services are provided to hospital patients, staff and visitors while documenting regulatory compliance in all areas.
What you will do
- Follows standardized recipes, portioning and presentation standards, and ensures direct reports do the same. Completes and utilizes daily production worksheets, opening/closing checklists, temperature logs, and food waste log sheets.
- Plans food order(s), thaw-pull, advanced component production, and daily food preparation lists based upon published cycle menus ensuring all items are available prior to service.
- Coordinates, schedules, and determines work assignments to implement daily activities of food processing, preparation and distribution. Ensures that food is prepared and replenished often to maintain the highest quality fresh product for continuous operation (batch cooking).
- Participates in menu planning, development, and implementation. Trains production staff in food preparation, equipment operation and maintenance , food safety, and sanitation based upon hospital and regulatory standards. Evaluates staff performance, and works with Executive Chef to complete staff reviews.
- Delegates direct reports to facilitate efficient day-to-day operations. Resolves operational issues, conflicts or complaints.
- Supervises and monitors activities of direct reports; trains and retrains as needed; evaluates performance; initiates and recommends personnel/disciplinary actions to include selection, promotion and termination. Specific Areas of Focus: 1. Apprises Executive Chef of all activities, pertinent changes in internal/external market, threats and opportunities in a timely and anticipatory manner and presents action plans for immediate implementation/approval.
- 2. Implements daily activities to ensure that storage, inventory and ordering procedures meet standards and requirements of food and nutrition services. Initiates ordering processes on assigned categories of food and supplies according to defined menu specifications or production needs in appropriate quantities to assure continuity of operations. Processes orders to the buyer within defined deadlines. Receives food and supplies by checking quality, quantity and specifications to ensure compliance with purchase requisitions. Unpacks, labels, dates, rotates and stores food/supplies in the appropriate areas. Receives/relays messages regarding production/purchasing activities. Ensures that inventory is maintained in accordance with hospital, Department of Health, State and other regulatory requirements. Adheres to established department policies, procedures, objectives, quality, safety, environmental and infection control activities.
- 3. Maintains current inventory records to reflect current purchase specifications, vendor information, alternate sources, par levels, storage and perpetual inventory. Verifies invoices against purchase orders for correct specifications, price quotes, quantities and extensions. Resolves shortages, back orders and damaged merchandise. Researches and resolves invoice discrepancies and errors in a timely manner with vendors, purchasing and dietary staff.
- 4. Maintains current awareness of customer's needs and meets standards and requirements of food and nutrition services. Implements food service activities to ensure that quality food processing, preparation and distribution services are provided to hospital staff, patients and visitors. Ensures that food is prepared/replenished to maintain a continuous operation. Ensures policies and procedures are adhered to in accordance with hospital, Department of Health, State and other regulatory requirements. Inspects dietary areas and equipment to ensure compliance with instructions, regulatory, sanitary and safety requirements and established policies and procedures. Maintains departmental policies, procedures, standards and practices. Maintains confidentiality of patient, department and hospital information. Adheres to established department policies, procedures, objectives, quality, safety, environmental and infection control activities.
- 5. Coordinates, plans and supervises daily production/distribution activities with cafeteria and central tray sections. Plans work schedules to provide adequate support all times. Makes work assignments; sets priorities and redirects employees to other tasks as the need arises. Monitors work flow and verifies that required tasks have been performed as required. Demonstrates knowledge of Food and Nutrition services and makes decisions which utilize resources effectively.
- 6. Confers and works collaboratively with department/hospital staff/visitors in compliance with iRESPECT standards and promoting patient/customer satisfaction to coordinate and implement activities, to obtain information, answer inquiries and resolve problems. Evaluates performance and initiates corrective action as required.
- 7. Supervises, develops and motivates direct reports to ensure that a capable, productive staff exists in the Food and Nutrition department. Assists in selecting staff. Orients, trains and develops staff to meet requirements set forth in department plan. Provides in-service trainings and daily pre-shift meetings for staff.
- 8. Provides regular feedback to the Manager and Director and escalates personnel issues and/or situations that have a real or potential impact on the department and/or institution.
- 9. Prepares and maintains required records, reports and files for operations, administrative and compliance purposes.
- 10. Completes required continuous training and education, including department specific requirements. Responds to problems/opportunities to improve work environment and participates in unit based performance improvement activities.
- 11. Models Regional One Health’s mission and values at all times.
Qualifications
- Associate's Degree in Culinary Arts or equivalent education/experience in food services, restaurant management or related field Preferred
- ServSafe® Management Certification preferred.
- Minimum 8 years experience in high volume food service and/or in restaurants, and a least two (2) years operational leadership experience in same. Healthcare industry food service experience preferred (hospital or extended care facility) with a focus on therapeutic diets.
Physical Demands
- Standing - Constantly
- Walking - Constantly
- Sitting - Rarely
- Lifting - Constantly
- Carrying - Constantly
- Pushing - Constantly
- Pulling - Constantly
- Climbing - Constantly
- Balancing - Constantly
- Stooping - Constantly
- Kneeling - Constantly
- Crouching - Constantly
- Crawling - Constantly
- Reaching - Constantly
- Handling - Constantly
- Grasping - Constantly
- Feeling - Constantly
- Talking - Constantly
- Hearing - Frequently
- Repetitive Motions - Constantly
- Eye/Hand/Foot Coordination - Constantly
Regional One Health is committed to diversity and inclusion. We are an equal opportunity employer including veterans and people with disabilities.
