• Sous Chef

    Parkview North Hospital (Fort Wayne, IN)


    Change a Life Today. Yours. Choose Parkview.

     

    Meet our Team and learn more about Parkview Bleed Green HERE (https://youtu.be/0L9Pj2CyRA4)

    Summary

    Under the direction of the Nutritional Services Manager the responsibilities would include supervising co-workers in all areas of the Nutrition Services department, as well as being responsible for aspects of food production. Implements business practices in order to uphold Company mission and values. Contributes to account revenue and operation profitcontribution through the implementation of services and creation of opportunities for growth. Directs the meal service in each area to assure accuracy and completeness and excellence in presentation and customer service.

     

    The Sous Chef supports the Executive Chef or Nutritional Services Manager in overseeing all culinary operations, ensuring high-quality food production, exceptional service, and a safe, efficient work environment. This role supervises kitchen staff, assists with menu planning, and ensures that all meals meet established standards for taste, presentation, and nutrition.

     

    + Assist in planning, preparing, and executing daily menus and special events.

    + Ensure all food is prepared according to recipes, quality standards, and dietary requirements.

    + Oversee food production processes to guarantee consistency, portion control, and proper presentation.

    + Maintain high standards of cleanliness, sanitation, and food safety in compliance with local and federal regulations.

    + Supervise, train, and support kitchen team members across all Nutrition Services areas.

    + Delegate daily tasks and ensure workflow efficiency during meal service.

    Education

    High School graduate or equivalent of a GED required. Associate's degree in Management Hospitality or Culinary Arts preferred.

     

    Licensure/Certification

     

    ServSafe Certified; or must obtain within 6 months from date of hire.

    Experience

    Leadership experience in food service operations or hospitality environment preferred. Minimum of two year culinary/kitchen or hospitality management preferred. Experience in health care is preferred.

    Other Qualifications

    Work is preformed in an area that is adequately lighted and ventilated. Physical Demands: Specific physical characteristics and abilities are required to perform the work, such as above-average agility and dexterity, and long periods of walking, standing, bending or carrying moderately heavy items. Must have good verbal and written communication skills.