Hospital Sous Chef|Elkhart General Hospital at Beacon Health Systems in Elkhart, Indiana

Job Description:

• JOB SUMMARY
  
  • Reports to Executive Chef. Supervises, plans and directs daily food production for patients, retail and catering, utilizing a high level of culinary expertise. Also maintains sanitation standards as required by regulatory authorities while ensuring compliance with organization and departmental policies and procedures. Acts as the Person in Charge in the absence of Executive Chef. Must maintain current Serve Safe Manager Food Safety Certification in accordance with Indiana State Board of Health, Elkhart County Health Department and Joint Commission requirements.
    
    
  
  


• MISSION, VALUES and SERVICE GOALS
  
  
  
  • MISSION: We deliver outstanding care, inspire health, and connect with heart.
    VALUES: Trust. Respect. Integrity. Compassion.
    
    
  
  
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    SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.
    
    
  
  
  
  


• JOB SPECIFICATIONS
  
  
  
  • Education and Experience
    
    • The knowledge, skills and abilities as indicated below are normally acquired through the successful completion of an accredited culinary/cooking program. Certification from the American Culinary Federation (ACF) is preferred. A minimum of one year of experience in ala carte preparation in a restaurant, hotel or similar setting with expertise on broil, sauté', saucier, or garde manger required. Maintain Serve Safe Manager certification required. Previous supervisory experience is preferred.
      
      
    
    
  
  
  • Knowledge & Skills
    
    
    
    • Requires the communication skills necessary to follow verbal and written instructions and to read and write legibly.
      
      
    
    
    • Requires the ability to make simple calculations.
      
      
    
    
    • Requires ability to work over a hot cooking surface and handle food that is cooked in hot oil.
      
      
    
    
    • Demonstrates interpersonal and hospitality skills necessary to work cooperatively with others and serve the public in a pleasing manner.
      
      
    
    
    • Maintains safe working environment.
      
      
    
    
    • Must be able to work flexible shifts, additional shifts and overtime as needed to support department operations.
      
      
    
    
    
    
  
  
  • Working Conditions
    
    • Experiences temperature changes when going in and out of refrigerated and deep freeze areas and exposed to heat when working near stoves, ovens, grills and fryers.
      
      
    
    
  
  
  • Physical Demands
    
    • Requires physical ability and stamina (i.e., to stoop, reach for and lift equipment and to remain on feet for the entire working day) to perform the essential functions of the position.