Sous Chef

Benefits

Additional Information

Oversees daily kitchen operations, supporting the Executive Chef and leading the sous chef team to ensure seamless food preparation and service. This role involves supervising kitchen staff, maintaining the quality and consistency of dishes, enforcing health and safety standards, and coordinating inventory and ordering. Job Responsibilities: Supervise production staff, in accordance with all departmental and hospital policies and procedures. Ensure high quality of food, efficient production & service, including excellent sanitation in compliance with departmental sanitation standards. Interact closely with key stakeholders (e.g., Retail Manager, Executive Chef), to assist in production planning and waste reduction. Manage daily, weekly, and/ or monthly reports; May assist with cost reduction programs. Research on new techniques to be used in one's own area; Stay updated with the latest trends in the food services industry. (Supervisors only) Lead and supervise teams; Train, mentor, and guide team members, and ensure they have all the resources required to complete their assigned tasks. Perform other duties as assigned to meet the goals and objectives of the department and institution. Maintain regular and predictable attendance. Minimum Education and/or Training: High School diploma/GED required. Associate's degree in Culinary Arts from a recognized Culinary School preferred. Minimum Experience: 3+ years of relevant experience required. Some experience implementing and monitoring food services policies, procedures, and programs. Experience supervising teams/ resources/ timelines within the area. Strong understanding of food services regulations, laws, and standards. Proven performance in earlier role. Licensure, Registration, and/or Certification Required by SJCRH Only: For candidates without an Associate's degree in Culinary Arts, certification as a Certified Sous Chef (CSC) from the American Culinary Federation is required within one year of employment. (SERVSAFMGR) ServSafe Food Protection Manager or another American National Standards Institute (ANSI) approved Food Protection Manager Certification required within 6 months. Special Skills, Knowledge, and Abilities: Plans workload for team and gives clear instructions and expectations on delivery. Frequently reviews work, gives positive and constructive feedback, and completes evaluations. Coaches and supports the development efforts of each team member. Leverages knowledge of processes, tools, and methodologies for best-in-class foodservice operations. Conducts research into food service techniques and initiatives to make improvements. Exhibits a good understanding of institutional and departmental administrative and safety policies and procedures related to food services operations and maintenance. Independently triages and handles technical issues, escalates as needed. Demonstrates physical fitness and is able to work in a stressful environment. Leads team meetings on an as-needed basis and effectively communicates with cross-functional teams for results. Understands and uses digital tools of communication as needed. Speaks up in meetings, raises concerns, and shares information with the team. Able to draw insights from different sets of data and quickly understand why issues are happening. Solves problems quickly by identifying the root causes. Encourages others to see the opportunities ahead amidst changing circumstances, even when the details have not been finalized. Remains calm in challenging and uncertain times by focusing on the end goals and solving problems. Defuses any unforeseen developments and problems by leveraging data analysis and insights. Maintains focus on goals. Drives engagement and ownership for the group to deliver ambitious results and solutions. Proactively engages with customers to seek feedback and suggestions to deliver high-quality service within their own area. Maintains exemplary service to support guests, always demonstrating calm under pressure and exhibiting a pleasing demeanor. Independently addresses complex customer needs and issues, escalates as needed. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk; use hands to finger, handle, or feel; reach with hands and arms; and talk and hear. The employee is frequently required to sit; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must occasionally lift and/or move up to 35 pounds. Specific vision abilities required by this job include close vision, the ability to distinguish colors, and the ability to adjust focus. The work environment characteristics described here are represent