Sous Chef- Gettysburg Hospital- Day/Evening

Full time (80 hours biweekly) 

Rotating 8-hour shifts between 5:30a - 6:30p

Weekend and Holiday rotation

Starting rate of $20.00/hr pay for experience

http://www.joinwellspan.org/Benefits

Job Description:

Under the general supervision of the Manager-Food Services, prepares, seasons and cooks food for hospital patients, employees and visitors. Is responsible for planning, ordering and storage of foodstuffs. Provides supervision, training and scheduling to food production personnel.

Duties and Responsibilities

Essential Accountabilities:

1. Assists with planning for foods required for the day and/or for future meals, considering the operations required, the personnel available, their skills and scheduled flow of work. Orders foods daily for preparation and processing in quantities to give the best compromise between quantity discounts, storage costs and space.
2. Prepares, seasons and cooks food.
3. Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared.
4. Plans and coordinates cooking schedules so that foods will be ready at required times.
5. Measures and mixes ingredients according to recipes.
6. Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders.
7. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
8. Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
9. Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
10. Ensures that required HACCP guidelines are maintained throughout the food preparation process.

NonEssential Accountabilities:

1. Assists with care and maintenance of department equipment and supplies.
2. Maintains appropriate records, reports, and files as required.
3. Attends meetings as required.
4. Performs other related duties as identified.

Common Expectations:

1. Trains and orients staff. Prepares work schedules and makes recommendations for personnel actions. Evaluates staff performance.
2. Maintains established policies and procedures, objectives, quality assessment and safety standards.
3. Participates in educational programs and inservice meetings.
4. Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.The following are nonessential job accountabilities for purposes:

Qualifications

• Minimum Experience:
  • 1 - 2 years
• Minimum Education:
  • High School or G.E.D.
• Minimum Field Of Expertise:
  • Knowledge of cooking methods/procedures, including types of preparation and related routines
• Preferred Courses:
  • Culinary Arts; training in institutional food preparation
• Physical Demands:
  • Moderate physical effort (lift/carry 11 to 25 lbs)
  • Frequent prolonged standing/walking