Sous Chef

Major Responsibilities:

• Problem Solving and Decision-Making: Approaches problems using a methodical approach and analyzes information to make well thought-out decisions.

• Environment of Care Consciousness: Demonstrates awareness of best practices and promotes patient safety. Is compliant with Fire Safety, General Safety, Hazardous Materials and Wastes, Emergency Management, Medical Equipment, and Security and Utility Systems policies, procedures, and guidelines. 

• Operation Excellence/Diversity: Embrace, practice and promote the principles of Operation Excellence by offering assistance and meeting the needs of patients, visitors, physicians, and co-workers with a sense of urgency and in alignment with organizational metrics for Experience.   Creates an inclusive welcoming environment and recognizes the importance of individual, religious and cultural diversity in developing effective teams/ workgroups. 

• Personal Accountability:  Takes responsibility and demonstrates reliability and dependability by taking initiative, following through on commitments, and assuming ownership for successfully completing job responsibilities.

• Performance/Quality Improvement/Contribution to Achieving Goals:  Contributes to positive outcomes for the department, strives for excellence and helps to achieve departmental goals.  Practices and contributes to the organization’s vision, mission and values by identifying opportunities for improving services, processes, or outcomes and participating in defining and implementing solutions. Continually develops personally and professionally.

• Corporate/ Regulatory Compliance/Ethics: Demonstrates understanding and assures compliance with federal and state regulations and accrediting agency standards. Is familiar with and complies with departmental and organizational policies and procedures. 

• Patient Satisfaction/Employee Satisfaction:  Identifies and communicates direct relationship between employee satisfaction and patient satisfaction. Strive for high employee and patient satisfaction at all times.

•  Supervises production staff during daily operation.

• Makes decisions in the absence of the Chef Manager and Executive Chef.

• Works in and oversees all dining venues and can  work all positions on production team

• Monitors production to prevent waste and responsible for quality control of final product and monitors sanitation procedures.

• Upholds HACCP standards with all staff. 

•  Complete minor food orders as required.

Licensure, Registration, and/or Certification Required:

• None

Education Required:

• High School Diploma or GED required.

Experience Required:

• 1 year of culinary training at an accredited school, or 4 years in an advance quality kitchen as rounds cook/chef tournant

Knowledge, Skills & Abilities Required:

• None

Physical Requirements and Working Conditions:

• Must be able to use visual near and distance acuity.  Must have verbal ability to communicate in person and over the phone or radio.  Must be able to assist co-workers in transfers and transport supplies, patients/residents, or equipment using good body mechanics.  Must have functional range of motion of the cervical, thoracic and lumbar spines, upper and lower extremities with a grip strength of 60-80 pounds, specific to the job class evaluation.  Must be able to forward reach, overhead reach, bend, squat, kneel and change from one position to the other rapidly. Must be able to lift 25-60 lbs. and carry 25-50 pounds specific to job class evaluation.  Must be able to tolerate high noise, busy atmospheres and noxious odors. Must be able to work in noisy environments and be self directed to complete jobs as ordered. Must be able to remain calm under stressful situations. Must be able to assess and respond to multiple situations simultaneously. Must be able to assist co-workers in multiple overlapping tasks simultaneously.  Must be able to prioritize job tasks and organize work space to be efficient and conducive to completing work tasks as assigned in a timely manner.  If job class is identified as falling under POPE C, the individual must pass the cardiac recovery test. 

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