Sous Chef for Children's Hospital

Who We Are 

Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while doing the right thing.

Our partner, Shodair Children's Hospital, is creating a healthy and hopeful Montana through specialized psychiatric care for children and adolescents along with a nationally recognized genetics program providing care for all ages.

What’s in it for you 

Pay Range: $24-$27 depending on experience 

Benefits: 

Full-time roles include:  

• Comprehensive medical, dental, and vision benefits with several plan options to choose from! 
• Generous Paid Time Off and Leave Programs. 
• Employee referral program 
• Access to wellness initiatives, financial planning, mental health assistance, and more. 

Your Impact 

Join our team and bring your culinary passion to life by creating scratch-made, real food that truly makes a difference in the lives of others. As a Sous Chef, you'll have the opportunity to showcase your talent in a brand-new kitchen and facility, leaving your mark through exceptional cuisine and leadership. Assist with the daily operations of the kitchen and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet specifications and commitment to quality. Maintains a safe, orderly, and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques.

REPORTING RELATIONSHIPS

Reports to:

• Executive Sous Chef, Executive Chef

Supervises:

• Cooks

ESSENTIAL ACCOUNTABILITIES

• Verifies kitchen staff follows all recipes and portions servings correctly.
• Observes all food stations to eliminate waste and to have the best and freshest products possible. Ensures the staff has a clean and sanitary workstation/area by practicing the “clean as you go” method.
• Supervises / trains staff engaged in preparing, cooking, serving meats, carving, sauces, vegetables, soups, mise en place, technical skills, and other food products.
• Ensures all stations remain stocked before and during meal periods.
• Produces daily production sheets and records leftovers.
• Produces menu items by timeline requirements. Identifies & fabricates all meats, raw or cooked for service or functions, as well as other products, but not limited to vegetables, fruits, starches, etc.
• Accurately plan and create requisitions for ordering. Receives and examines food products and supplies to ensure quality and quantity meet established standards and specifications. Ensures proper storage and organization from all suppliers. Counts accurate inventory of all items in all food storage areas.
• Maintains all standard operating procedures for safe and sanitary food practices and ensures organization of the kitchen, dish, and storage areas.
• Produces menu items by timeline requirements. Performs all knife skills and cooking methods on proteins, vegetables, starches, and other ingredients according to recipe within prescribed time frame to complete all service times for café or function contracts. Ensure all prepared items are labeled with the following information: item inside container, date item is prepped, use by date and initials of person who prepped the item.
• Assigns, directs, and reviews the work of subordinates, work methods, procedures, workflow and standards for quality and quantity of work.
• Mentors and trains existing staff as well as new staff. Assists in monitoring the job performance of staff and managing staffing levels throughout shifts.
• Assumes responsibility for kitchen in absence of the Chef.
• Other duties as assigned

MINIMUM KNOWLEDGE AND SKILL REQUIREMENTS

KNOWLEDGE OF:

• Knowledge of food service safety standards and food services operation including patient food services and/or retail food operations.
• Attendance guidelines, regulatory company and departmental policies and procedures.
• Company uniform and dress codes.
• Ability to work all classifications, stations, and kitchen departments.

SKILLS IN:

• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence and effectively present information and respond to questions.
• Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

EXPERIENCE AND EDUCATION

MINIMUM REQUIRED:

• High School Diploma/GED.
• Approximately three to five years’ experience in an institutional or high-volume restaurant/food service establishment.

PREFERRED:

• Knowledge of Profit and Loss accountability and banquet volume experience.

LICENSES/CERTIFICATIONS

MINIMUM REQUIRED:

• Serve Safe certified

Our commitment to you

Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees’ differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work.

REAL Food | Genuine Service | Enduring Relationships 

Salary : $24 - $27