Sous Chef - Full Time - Days - Jackson, MI

GENERAL SUMMARY:

Oversees and coordinates the activities of Cooks and Food Service Assistants in the
preparation and cooking of food for hospital patients, staff, and visitors. Reviews daily
preparation and production records and menus; coordinates changes/adjustments and
ensures high quality products are provided in accordance with the overall menu plan of
the department and within budgeted goals. Assumes the responsibilities of the
Executive Chef in his/her absence. Must be able to perform multiple tasks,
simultaneously, in a fast-paced environment.

PRINCIPLE DUTIES AND RESPONSIBILITIES:

• Assist in daily production, menu plans, and ensures that all food preparation and
  cooking activities are coordinated in a manner that allows for on time service of highquality food products.
• Assigns work to, checks the work of, and otherwise oversees the activities of Cooks,
  Food Service Assistants and Utility Staff.
• Observes methods of food preparation, cooking, and portioning to ensure that food
  is prepared in accordance with menu rotation.
• Ensures that all equipment is in good working order and that staff are properly
  trained in the operation of said equipment. Notifies maintenance of equipment in
  need of repair.
• Requisitions dairy products, staples, food, and miscellaneous small equipment
  (cleaning).
• Estimates food consumption and requirements (grade, quantity, etc.); assists in
  developing and standardizing new recipes and cooking techniques; and participates
  in the implementation of new policies and procedures within the Food and Nutrition
  Services department.
• Continually monitors and ensures that high standards of sanitation are maintained in
  the storage and production of food.
• Executes line management including line checks, pars and utilization of leftover
  patient mise en place to the cafeteria.
• Executes monthly inventories.
• Assists with and resolves any employee issues or disputes, effectively and in a
  professional manner, including disciplinary actions or termination.
• Must be able to quickly recreate patient menus when sustainably organic product
  becomes unavailable.
• Must be able to comprehend operating instructions and execute operation of all
  equipment.
• Keep Executive Chef apprised of any staff, leadership, retail operation or patient
  services issues or concerns.
• Assist with ensuring that all employee documentation including evaluations,
  corrective action, etc. are correct and executed in a timely manner.
• Assist with development of cafeteria showcases and change them frequently to
  maintain a fresh, dynamic approach for the guests.
• Assist with staff training as required.
• Recruit, hire and train apprentices as required.
• Direct, supervise and motivate employees to create convivial atmosphere.
• Partner with the Executive Chef to ensure a convivial atmosphere that is cohesive
  between the front and back of house.
• Work with the Executive Chef to assess staff performance and operational need to
  insure the highest level of labor productivity possible.
• Participate in weekly management meetings with the General Manager.
• Recognize any food or labor cost issues and initiate appropriate and timely changes,
  as necessary.
• In conjunction with the Executive Chef, utilize budgets, profit and loss statements
  and forecasts to control food, beverage and labor costs.
• Assist with foodservice demonstrations.
• Collaborate with Culinary School teams, establishing cohesive relationships that
  result in development of a candidate pool for training and work opportunities.
• Lead the culinary team and create an environment that sets the standard for the
  healthcare industry and exceeds the boundaries of the imagination of our patients,
  their families and friends, our employees and our visitors.
• Performs other duties as assigned.