Sous Chef - Full Time at Wellstar Health Systems in Austell, Georgia

Job Description:

Overview

The Sous Chef - Full Time is a proactive member of an interdisciplinary team of licensed and unlicensed care givers who ensure that patients, families and significant others receive individualized high quality, safe patient care. It is expected that all RN Clinical Nurses - are licensed, knowledgeable and uphold the practice of nursing as outlined by the Georgia Professional Nurse Practice Act and implements the Scope of Practice and Code of Ethics Standards put forth by the American Nurses Association.

• Schedule:Full Time
• Shift: Day Shift
• Level: 6+ years of experience
  

Success Profile
Find out what it takes to succeed as a Sous Chef - Full Time:

• Collaborative
• Time Efficient
• Organized
• Critical Thinker
• Attention to Detail
• Compassionate

Benefits that Reflect Your Contributions

• Your Pay
  A compensation program designed for fair and equitable pay.
  
• Your Future
  Secure your future with plans that also include an employer match. Plans and guidance for the future.
  
• Your Wellness
  Traditional healthcare benefits combined with progressive wellness programs to help you be your best self!.
  
• Your Joy
  Special and unique benefits and programs ensuring a balanced life and a workplace culture built on trust.
  

Job Details


Facility: Cobb Hospital




Sous Chef




Cobb Hospital




Job Summary:



The Sous Chef will train and manage kitchen personnel and assist with managing kitchen operations.
Coordinates all functions and activities in the responsible area including interviewing, completing evaluations and disciplinary actions in compliance with Human Resources Policies and Procedures. Completes any data required for financial and productivity reporting as appropriate. Sous chefs adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. Will cover for the Executive Chef during his/her absence. Manages the preparation of nutritious and delicious food for WellStar Patient Meal Service, Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Department of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc. and lead culinary team members to make necessary corrections.



Core Responsibilities and Essential Functions:



Ensures the Safety of Customers and Team Members by performing and ensuring front line team mebmers: (according to Hazard Analysis Critical Control Points (HACCP) and County Health Department Guidelines)


- Wash hands frequently and appropriately wear gloves.
- Follow infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.
- Maintain all the work areas in a clean and organized manner; free of spills and fall hazards.
- Monitor and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences.
- Store food and/or supplies using proper labeling, dating and rotation methods.
- Operate equipment according Budget


- Assists Manager or Supervisor, Food Production with developing food and supply budgets for department and monitor budget compliance.
- Monitors all labor expense for direct reports. Managing Employees


- Participates in HR functions such as: interviewing, managing performance, coaching and counseling of teammates.
- Flexes and moves resources within and between business units to meet budget constraints and customer needs.
- Ensures smooth operation of shift including all menu items served on schedule according to established recipes and procedures, and rectifies any problems that arise.
- Composes area checklists and forms and ensures tasks are completed to standard. Customer Service and Team


- Creates memorable patient and customer experiences, sets achievable customer expectations and assumes responsibility for resolving customer service issues.
- Promotes a team atmosphere by welcoming newcomers, listening/valuing the opinions of others, and helping team leader meet goals.
- Solicits opinions and ideas from others including information concerning culturally based needs of customers and employees. Food Procurement Production


- Responsible for specifying and/or ordering food and supplies while maintaining departmentbudget.
- Prepares and /or approves all prepared food items to ensure established quality and regulatory standards.
- Train team members to properly peel and cut fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items..
- Utilizes and trains others regarding proper cooking techniques such as dry method, wet method, and combination method cooking.
- Identifies trains others to properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products. Performance Improvement


- Continuously looks for opportunities for improvement, and creates action plans to resolve issues.
- Monitors quality levels, finds root cause of quality problems and takes action.
- Demonstrates a commitment to excellence. Menu/Recipe Development


- Collaborates with all team members to develop and/or revise patient and cafeteria menus.
- Ensures adherence to recipes yielding a consistent quality product and compliant with patient diets.
- Accurately reads and follows recipes and ensures recipe adherence by team members. Includes skills of measurement/mathematical conversion and scaling.



Required Minimum Education:



High school diploma Required or
equivalent Required and
formal culinary training preferred. Preferred



Required Minimum License(s) and Certification(s):



ServSafe Food Handler 0.00 Upon Hire Required



Additional Licenses and Certifications:




Required Minimum Experience:



Minimum 5 years experience directly related to the duties and responsibilities outlined below Required and
High volume retail experience in a non institutional setting is a plus. Preferred



Required Minimum Skills:



Experience in all types of cooking and cuisine.
Menu planning for café, special events and catering.
Excellent verbal and written communication skills necessary.
Good basic math and computer skills.
The individual must be able to communicate and understand verbal and written English language and display a positive attitude.
Ability to understand, follow, and hold others accountable to safety regulations in a food service healthcare environment.



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Mission, Vision & Values
At a time when the healthcare industry is changing rapidly, Wellstar remains committed to exceeding patients' and team members' expectations, while transforming healthcare delivery.



Our Mission
To enhance the health and well-being of every person we serve.



Our Vision
Deliver worldclass health care to every person, every time.



Our Values

• 
  
  We serve with compassion
  
  
  
• 
  
  We pursue excellence
  
  
  
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  We honor every voice
  
  
  

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