Mission Community Hospital – Job Description

Food and Nutritional Services

Sous Chef

The S

Sous Chef is responsible for planning and assisting the food service supervisor (FSS) in all functions of food production. This includes assisting with weekly inventory, monitoring the safety and sanitation of food production, supervising all staff, and preparing large quantities of food, while using portion control and standardized recipes. Assures compliance with safety and sanitation, standards in accordance with Title 22, Joint Commission, and OSHA requirements.

Cooking and Serving - 40%

• Supervises and Helps Cooks Prepare regular and therapeutic diets for patients.
• Supervises and Helps Cooks Prepares food for cafeteria staff and caterings.
• Stores and re-thermalizes leftovers for service.
• Serves patients on the trayline and in the cafeteria, when needed.
• Monitors the food for Exceptional appearances and flavors of foods.
• Guide and monitors the completion of catered events.

Sanitation/Safety - 30%

• Checks and records temperatures of food storage and prepared items.
• Cleans and sanitizes work station and food service equipment.
• Cleans items according to weekend cleaning schedule.

Inventory, Ordering and, Receiving - 20%

• Takes inventory and places orders for produce, dairy, ice cream and beverages.
• Assists the FSS with the main inventory as needed and places orders.
• Organizes cold storage by using FiFo
• Identifies leftovers that need to be made
• Assists in writing and planning schedules
• Assists in Planning menu’s

Other - 10%

• Directs activities of food production, service and sanitation of equipment for dinner
• Provides feedback on any shift with needs planning and challenges and employee issues
• Order duties as assigned by Kitchen Manger, Chef & Director.

Qualifications

Required:

• Ability to read, write and speak English proficiently.
• Able to calculate quantity food production levels and inventory levels.
• Must provide for confidentiality, privacy and safety of patients, visitors and staff at all times.
• Must be available to work all shifts.
• Fire Card

• High school diploma or equivalent.
• Two years in quantity food production, especially in a health care facility.
• Ability to operate commercial kitchen equipment.
• Ability to utilize Word, Excel and outlook efficiently