Sous Chef

Coffee Regional Medical Center

Sous Chef

 POSITION SUMMARY

•    

The interim lead cook ensures that food is prepared in a manner, which is nutritious, safe, properly flavored and in compliance with District, USDA, and accrediting agency standards for quality.

o    Uses recipes to cook and prepare food.

o    Communicates and coordinates daily with Director on strategies to accomplish production.

o    Performs other duties to assist Director with food services.

 OVERVIEW

•    The evaluation is to assure individual performance, departmental goals and organizational goals are aligned. It is designed to support communication between the manager and the employee. Employee perception of their own performance is very important. To maximize the benefit of this process, both the manager and the employee participate in the evaluation process.

  QUALIFICATIONS

A.    Knowledge, Skills and Abilities

•    Excellent customer service skills.

•    Reads and understands the English language.

•    Ability to think critically and analytically with little or no supervision.

•    Ability to work effectively in situations of high stress and conflict and communicate goals and outcomes.

•    Ability to process information and prioritize.

•    Possesses exceptional verbal and written communication skills.

•    Possesses independent work habits, is self-reliant and self-directed.

•    Ability to learn, adapt, and change as required by the job functions.

•    Ability to maintain absolute confidentiality of material and information accessed and reviewed.

•    Basic computer literacy

•    Ability to move freely, reach, bend, and complete light lifting.

•    Ability to use good body mechanics while performing daily job functions and ability to follow specific OSHA guidelines.

•    Ability to maintain attendance to meet standard job practices.

B.    Education

•    High school diploma or GED required.

C.    Licensure

•    Food Handler's Permit required.

D.    Experience

•    One year of lead culinary experience strongly preferred.

E.    Interpersonal skills

F.    Essential technical/motor skills

G.    Essential physical requirements

•    Medium: Exert 20 – 50 lb. of force occasionally and/or up to 15 lb. of force frequently - 50-74%

•    Heavy: Exert 50 – 100 lb. of force occasionally and/or up to 30 lb. of force frequently - 1-24%

H.    Essential mental requirements

I.    Essential sensory requirements

J.    Other

•    Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation.

•    Ability to understand recipes, production sheets, and inventories.

•    Language Skills:

    Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the facility.

•    Mathematical Skills:

    Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

•    Cash Register/Computer Skills:

    Possesses necessary skills to effectively operate cash register or cash-handling computer system.

•    Reasoning Ability:

    Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

K.    Equipment used.

 OTHER QUALIFICATIONS

A.    Exposure to hazards (body fluid exposure level)

•    Level I

B.    Age of Patient Populations Served

•    Neonates 1 - 30 days

•    Infants 30 days - 1 year

•    Children 1 - 12 years

•    Adolescents 13 - 18 years

•    Adults 19 - 70 years

•    Geriatrics - 70 years

•    No patient contact - none

 JOB SPECIFIC DUTIES AND PERFORMANCE STANDARDS

•    Below are those tasks, duties, and responsibilities that comprise the means of accomplishing the position’s purpose and objectives. These are critical or fundamental to the performance of the position. They are the major functions for which the person in the position is held accountable. Following are the essential functions of the position, along with the corresponding performance standards.

o    Using recipes cooks and prepares various entrees, vegetables, sandwiches, and other menu items.

o    Communicates and coordinates daily with Director on strategies to accomplish production and maintain quality standards.

o    Assists Director in maintaining accurate daily production records.

o    Collects, records, and reports quantities used, amounts produced, amounts left over, and meal counts accurately.

o    Offers and serves correct portions.

o    Cleans and restocks work area throughout the day. Maintains standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.

o    Assists in proper labeling, dating, and rotation of product in dry storage, coolers, and freezers.

o    Assists in maintaining organized storage of dry goods, refrigerated and frozen products.

o    Assists Director in accurate counting of food and supplies for inventories.

o    Assists in the cooking, preparation and service of food for special events when required.

o    Attends training and development classes and work site meetings as required by the Food Service Director, the Director of Nutrition Services, and the District Administrators.

o    Assists in the cross training of employees as required by Food Service Director, Director of Nutrition Services, or school administration.

o    Follows safety and sanitation guidelines.