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Description

Become part of an inclusive organization with over 40,000 teammates, whose mission is to improve the health and well-being of the unique communities we serve.

Summary:

The Sous Chef is a hands-on position serving as “second-in-command” of the kitchen and responsible for assisting the Executive Chef in the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing and maintenance of quality standards. The Sous Chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking and sanitation procedures and will also assist in the training of new personnel, scheduling and inventory.

Responsibilities:

1. Assists in the supervision of the day-to-day activities of production teammates and serves as a lead cook, guiding and assisting in the training of less experienced cooks.

a. Responsible for orientation and training of teammates. Promotes the development of the food service team. Serves as a resource and role model for teammates.

2. Produces small to large batch goods using advanced and a full range of classical and contemporary cooking, plating and garnishing techniques. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food items for consumption. Independently performs advanced cooking duties in preparing foods.

a. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.

b. Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.

c. Prepares food and serves customers at a la carte station.

3. Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts stock and supplies and prepares meals for customers requiring special diets.

4. Cleans and sanitizes work stations and equipment per regulatory standards and requirements.

5. Uses production software.

6. Assists in taking inventory and placing food/supply orders.

7. Provides the highest quality of service to customers at all times. Works to ensure satisfaction in areas such as quality, service and problem resolution.

8. Complies with all hospital safety and risk management policies and procedures, as well as all HACCP policies and procedures.

9. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. Provides input to 90 day and annual performance evaluations.

10. Attends all required or recommended training including, safety meetings, safety training, hazard assessments, allergy and foodborne illness in-service training.

11. Reports all accidents and injuries in a timely manner. Keeps Manager informed of any issues, concerns, or problems. Assists in ensuring a safe working environment throughout the facility for all teammates.

12. Presents self in a highly professional manner to others at all times and understands that honesty and ethics are essential. Maintains a professional relationship with all teammates, vendors, managers, and customers.

13. Is able to work a flexible schedule to meet the coverage needs of the department, including nights, weekends and some holidays. Supports scheduling and staffing activities as needed.

WAYNE

Other information:

Education

High school diploma, GED or equivalent experience required.

Licensure/Certification

Serve Safe certified within 90 days of hire.

Experience

4 or more years of related work experience.

Prior supervisory experience preferred.

Knowledge, Skills and Abilities

• Advanced cooking and food preparation skills in a large production environment.

• Complete knowledge of kitchen equipment.

• Advanced knife skills.

• Knowledge of basic operation cash-handling procedures and equipment preferred.

• Ability to demonstrate leadership qualities, e.g., maturity, job knowledge, professionalism, communication skills, etc. to lead, guide and motivate others.

• Willingness to be open to learning and growing.

• Maturity of judgement and behavior.

• Ability to work a flexible schedule.

• Ability to maintain a positive attitude.

• Excellent interpersonal and customer service skills.

• Ability to communicate with co-workers and other departments with professionalism and respect.

• Ability to stand and/or walk for long periods of time (up to 8 hours).

• Ability to read, write and communicate effectively in English.

• Proficient with MS Office and able to learn new software rapidly.

Valid NC Driver’s License: No

If driving a Wayne UNC Vehicle, must be 21 years old and MVR must be approved by Risk Management.

DIET-257

01.8310.DIET-257.NON-CLIN

Job Details

Legal Employer: Wayne Health

Entity: Wayne UNC Health Care

Organization Unit: Food&Nutr Svcs

Work Type: Full Time

Standard Hours Per Week: 40.00

Work Assignment Type: Onsite

Work Schedule: Day Job

Location of Job: WAYNE MED

Exempt From Overtime: Exempt: No

Qualified applicants will be considered without regard to their race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.