NUTRITION SOUS CHEF (HARRISON CAMPUS)

The Sous Chef is responsible for providing supervision for food services to ensure customer and patient satisfaction. Sous Chef implements business practices in order to uphold the hospitals mission and values. This position contributes to account revenue and operating profit contribution through the implementation of service and creation of opportunities for growth. Will work closely with the Chef and Food Service Managers to improve standardization across the organization. This is a working shift position that will provide coaching and training to cooks and production staff on a regular basis. Demonstrates excellent customer service performance in that his/her attitude and actions are at all times consistent with the standards contained in the Vision, Mission and Values of Covenant HealthCare and the commitment to Extraordinary Care for Every Generation.

• Work with all production staff members including cooks, prep cooks, procurement specialists and anyone who has hands-on food job functions to insure proper execution of food items in a safe and correct manner according to department, hospital, state and local regulatory guidelines.
• Establishes production operating standards.
• Assist with daily, weekly, monthly, and quarterly inventory of food and chemical supplies and ordering of said products.
• Assist with recipe and menu development and standardization across all campuses Assist with HACCP (hazard analysis and critical control points) plan planning for Covenant HealthCare.
• Assist in creating and maintaining a training program for all kitchen staff.
• Comply with all nutrition and sanitation regulations held by HFAP and local health department.
• Assist in creating and maintaining healthier choices for all food service programs at Covenant healthcare.
• Will assist creating gourmet meals for our board of directors and physicians.
• Will assist in catering off site events
• Other duties as assigned.

EDUCATION/EXPERIENCE REQUIREMENTS
High School Diploma or equivalent required.
Manager ServSafe certification required.
Five (5) years plus experience in the food service industry with creative know-how and recipe development.

KNOWLEDGE/SKILLS/ABILITIES

• Attention to detail with a great business sense and entrepreneurial spirit.
• Must be able to think creatively from marketing to plate presentation.
• Should have a grasp handle on culinary fundamentals from knife skills to cooking techniques.
• Strong communication and coaching a must.

WORKING CONDITIONS/PHYSICAL DEMANDS

• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards.
• Constant standing, walking, reclining, lifting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, squatting, crawling, twisting and reaching.
• Constant use of hands, talking, hearing, tasting, and smelling.
• Constant near vision, far vision, depth perception, visual accommodation, color vision and field of vision.
• Constant lifting up to 25 lbs.
• Occasional sitting.
• Frequent lifting 26-50 lbs.
• Occasional lifting 51-100 lbs.