What are the responsibilities and job description for the Sous Chef - Food and Nutrition (Days) position at Tanner Health?
$1,000 Sign On Bonus - External Hires Only
The Sous Chef supports the Executive Chef in maintaining high standards of quality, consistency, and efficiency across designated kitchen operations and responsibilities. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with the team to improve customer satisfaction while maintaining the operational budget. Must ensure sanitation and food standards are achieved. Develops and trains team members to improve results.
Required Knowledge & Skills
Education: Technical or Vocational school plus up to 2 years specialty training
Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.
Licenses and Certifications
*SERVE SAFE CERTIFICATION
*DRIVER'S LICENSE
Qualifications
*2 or more years of experience as a Sous Chef
*Two-year degree or culinary school completion
*ServSafe certification or within 3 months of hire
*Understands of various cooking methods, ingredients, equipment and procedures.
*Familiar with industry's best practices and working knowledge of various computer software programs (MS Office, waste management and ordering inventory software). High level of creativity and reliability
*Flexible schedule for some after-hours catered events
*Familiarity with menu costing procedures
*Experience with large volume food production and food transport.
Qualifications:
Statement Of Employment Philosophy
Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine.
Functions
Area of Responsibilities
*Helps in the preparation and design of the café, catering and special event menus.
*Assists with developing new menu choices based on seasonal ingredients and customer demand and food cost goals.
*Helps to ensure that the kitchen operates in a timely manner that meets quality standards and meal delivery times.
*Fills in for the Executive Chef in planning and directing food preparation when necessary. travels to satellite locations as assigned by Executive Chef for executive catering events and serves on the catering team.
*Assists with system ordering and inventory
*Comply with and enforce sanitation regulations and safety standards
*Assists with training, cross-training of new and existing kitchen staff on preparation, quality and sanitation per facility and regulatory guidelines.
*Maintains a positive and professional approach with coworkers and customers. Leads by example.
*Assists with department waste management, ordering inventory system and menu pricing tools to meet department objects.
*Food preparation for centralized kitchen and all other duties as assigned.
*Prepares production prep lists.
*Assists with administrative tasks including staff scheduling, menu planning, recipe production and end of month tasks.
*Encourages and builds mutual trust, respect, and cooperation among team members.
*Leads shift teams while personally preparing food items for the café, patient meals and catering. Executes requests based on required specifications.
Compliance Statement
Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.
Required Knowledge & Skills
Education: Technical or Vocational school plus up to 2 years specialty training
Experience: Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.
Licenses and Certifications
*SERVE SAFE CERTIFICATION
*DRIVER'S LICENSE
Supervision
*Supervises up to 10 employees
Qualifications
*2 or more years of experience as a Sous Chef
*Two-year degree or culinary school completion
*ServSafe certification or within 3 months of hire
*Understands of various cooking methods, ingredients, equipment and procedures.
*Familiar with industry's best practices and working knowledge of various computer software programs (MS Office, waste management and ordering inventory software). High level of creativity and reliability
*Flexible schedule for some after-hours catered events
*Familiarity with menu costing procedures
*Experience with large volume food production and food transport.
Definitions
The Sous Chef supports the Executive Chef in maintaining high standards of quality, consistency, and efficiency across designated kitchen operations and responsibilities. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with the team to improve customer satisfaction while maintaining the operational budget. Must ensure sanitation and food standards are achieved. Develops and trains team members to improve results.
Position Responsibilities
Contact with Others: Performance of job requires contact with others where team work is essential, requiring tact in order to obtain cooperation. Contacts may be outside of the organization also.
Effect of Error: Probable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects.
People Management Responsibilities
Supervisory Responsibility: Has limited supervision over a small section of employees (up to 15), i.e. assigns and directs their work; instructs new employees and corrects results, may discuss with supervisor, but has no authority over job content or personnel. Team governance where the Members evaluate, interview, and recommend personnel actions.
Work Environment/Physical Effort
Mental Demands: Assignment requires planning and arranging own work to reach definite objectives. Applies knowledge of a specific field using several varied procedures or techniques. Solves non-routine technical, treatment, or operational problems under general guides
Working Conditions: Moderate - (About 50% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk. Limited probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.
Working Conditions Aspects for Immunizations
Performs tasks involving contact with blood, blood-contaminated body fluids, other body fluids, or sharps (needles): No
Directly works with Patients less than 12 months of age: No
Physical Effort: Medium physical effort - Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for most of the day. Occasional physical effort with medium weight objects (25-60 lbs.). Very occasional physical effort with heavy objects (over 60 lbs.).Works in reaching or strained positions for about half of day.
Physical Aspects
Bending: Occasional = 1% - 33% of the time
Typing: Occasional = 1% - 33% of the time
Manual Dexterity -- picking, pinching with fingers etc.: Frequent = 34% - 66% of the time
Feeling (Touch) -- determining temperature, texture, by touching: Frequent = 34% - 66% of the time
Hearing: Constant = 67% - 100% of the time.
Reaching -- above shoulder: Frequent = 34% - 66% of the time
Reaching -- below shoulder: Frequent = 34% - 66% of the time
Visual: Constant = 67% - 100% of the time.
Color Vision: Not required
Speaking: Frequent = 34% - 66% of the time
Standing: Constant = 67% - 100% of the time.
Balancing: Not required
Walking: Frequent = 34% - 66% of the time
Crawling: Not required
Running - in response to an emergency: Occasional = 1% - 33% of the time
Lifting up to 25 lbs.: Occasional = 1% - 33% of the time
Lifting 25 to 60 lbs.: Occasional = 1% - 33% of the time
Lifting over 60 lbs.: Not required
Handling -- seizing, holding, grasping: Constant = 67% - 100% of the time.
Carrying: Frequent = 34% - 66% of the time
Climbing: Not required
Kneeling: Occasional = 1% - 33% of the time
Squatting: Not required
Tasting: Frequent = 34% - 66% of the time
Smelling: Constant = 67% - 100% of the time.
Driving -- Utility vehicles such as golf carts, Gators, ATV, riding lawnmowers, skid steer, aerial lift: Not required
Driving -- Class C vehicles: Occasional = 1% - 33% of the time
Driving -- CDL class vehicles: Not required
N95 Respirator usage (PPE): Not required
Hazmat suit usage (PPE): Not required
Pushing/Pulling -- up to 25 lbs.: Occasional = 1% - 33% of the time
Pushing/Pulling -- 25 to 60 lbs.: Not required
Pushing/Pulling -- over 60 lbs. : Not required