Food Service Work-Sous Chef at Beth Israel Deaconess Medical Center in Boston, Massachusetts

Job Description:

Department Description: The Food Services Department is a dynamic place to work where our top priority is serving high quality, delicious food with caring service. We take pride in feeding our patients, visitors and hospital staff members every day while exhibiting our CARES culture of Compassion, Accountability, Respect, Enthusiasm and Service. We strive to reach high levels of satisfaction and measure this through Press Ganey and retail satisfaction surveys. The department works to continuously improve in all areas of our operation and our frontline team members regularly provide solutions to help us succeed. Ensuring food safety and a safe work environment are a central focus for our team and everyone plays a role in achieving positive results.

The position hours within the department vary but operations begin at 5:30 am and end at 11:30 pm 365 days per year. Weekends and holidays are rotated between all staff and everyone is an essential employee expected to arrive for their shifts during emergency essential situations including inclement weather.

Job Location: Boston, MA

Req ID: 38239BR


Job Summary: Oversees the daily production of all food products, in accordance with standardized recipes, for sale in the cafeteria and use on the patient room service line or in catering. Ensures customer satisfaction by conducting tray assessments and meal rounds in both the retail and patient areas.

Essential Responsibilities:

1. Schedules and assigns duties, in conjunction with the Executive Chef/ Production Manager, for the shift ensuring work is performed according to quality standards. Provides input in employee relations such as verbal counseling, corrective action and performance appraisals. Trains new employees; provides on-the-job training for existing employees as needed. Conducts daily production meetings.


2. Monitors all hot and cold food production. Oversees inventories and ensures that all needed prep work is assigned and completed. Checks that the daily 'mise en place' stock is out and ready for meal service.


3. Orders supplies from established vendors, maintaining an appropriate inventory at all times according to BIDMC procurement standards. Evaluates products on quality, availability, appropriateness and price. Performs display cooking and presentations. Follows and adheres to standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc.


4. Cuts, slices, dices, measures and mixes all types of food products according to standardized recipes. Assembles into a useable meal. Ensures that all food prepared in kitchen meets quality standards. Identifies a quality and substandard product and notifies a manager of a poor product.


5. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and storage of that equipment. Develops new products and assists in menu planning and specials planning.

Required Qualifications:

1. Some High School required.


2. License Serve Safe required.


3. 5-8 years related work experience required.


4. Seven years food production experience in a high-volume food service establishment.


5. Basic familiarity with computers. Ability to navigate at a basic level within web-based applications.

Competencies:

1. 
   Decision Making: Ability to make decisions that are guided by general instructions and practices requiring some interpretation. May make recommendations for solving problems of moderate complexity and importance.


2. 
   Problem Solving: Ability to address problems that are varied, requiring analysis or interpretation of the situation using direct observation, knowledge and skills based on general precedents.


3. 
   Independence of Action: Ability to follow precedents and procedures. May set priorities and organize work within general guidelines. Seeks assistance when confronted with difficult and/or unpredictable situations. Work progress is monitored by supervisor/manager.


4. 
   Written Communications: Ability to communicate clearly and effectively in written English with internal and external customers.


5. 
   Oral Communications: Ability to comprehend and converse in English to communicate effectively with medical center staff, patients, families and external customers.


6. 
   Knowledge: Ability to demonstrate full working knowledge of standard concepts, practices, procedures and policies with the ability to use them in varied situations.


7. 
   Team Work: Ability to act as a team leader for small projects or work groups, creating a collaborative and respectful team environment and improving workflows. Results may impact the operations of one or more departments.


8. 
   Customer Service: Ability to provide a high level of customer service to patients, visitors, staff and external customers in a professional, service-oriented, respectful manner using skills in active listening and problem solving. Ability to remain calm in stressful situations.

Physical Nature of the Job:
Medium work: Exerting up to 50 pounds of force occasionally and or up to 20 pounds of force frequently. Job is physical in nature and employee needs to stand and/or move around through the majority of their shift. Apply Now