Sous Chef (Supervisor, Food Production) - Nutrition Services

Compensation: $22.96 – $34.44 per hour. (Exact rate is determined on a case-by-case basis commensurate with experience level, as well as education and certifications pertaining to each position which may be above the listed job requirements.)

The Impact You Can Make

The Sous Chef (Supervisor, Food Production) supervises and participates in daily kitchen operations, food production, and staff training to provide safe and therapeutic meals for patients, guests, and hospital staff. You will be responsible for identifying priorities for each shift focusing on food quality, cleanliness, sanitation, and running a smooth shift. The Sous Chef manages costs, builds team membership, and maintains accountability for achieving success in these areas. Additionally, you will assist with the procurement of all food and non-food supplies, ensuring that an adequate inventory is on hand all while complying with DNV, New York State Department of Health, and ServSafe guidelines.

How You Will Fulfill Your Potential (Responsibilities)

• Oversee and participate in daily cooking, preparation, and presentation of patient meals, cafeteria options, and special function items ensuring optimal quality, consistency and safety by adhering to approved recipes to provide a positive customer experience.

• Oversee Production/Receiving Staff ensuring optimal sanitation and safety by adhering to DNV, New York State Department of Health and ServSafe guidelines.

• Coach and train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and engagement.

• Oversee all storage areas for proper organization, labeling, dating, rotation and utilization.

• Support Chef in managing all aspects of Direct Reports including Performance Management, Assessment, Recognition, Counseling, Corrective Action.

• Collaborate with Nutrition Services team members in the research, development and implementation of Patient and Cafeteria Meal service recipes.

• Assist with the procurement of all food and non-food supplies, ensuring that an adequate inventory is on hand

• Monitor equipment/facility for operational efficiency. Report/resolve any issues.

• Provide back up to Cook/Storeroom positions & Chef as necessary.

• Adjust schedules to cover for call-ins or scheduling emergencies with the use of the least amount of overtime.

• Participate in interviews following proper hiring and selection procedures.
  

What You Bring (Qualifications)

• Education: High School Diploma or equivalent is required. AOS or AAS in Foodservice or similar related field preferred.

• Experience: Preferably 1 year or more experience in institutional cooking or in supervisory role.

• Certifications: ServSafe Certification (Completed within 6 months of hire)
• Skills & Abilities:
  • Ability to read, analyze and interpret policy and procedure regulations
  • Ability to communicate effectively with colleagues & deal with Human Resource issues in a fair, consistent manner.
  • Familiar with computerized food production applications
  • Ability to train, assess and retrain staff as needed
  • Ability to effectively supervise and multitask
  • Ability to utilize software application programs to support Patient/Cafeteria Meal Service, electronic ordering and report development (DFM, US Foods.com, Microsoft Word/Excel)