Sous Chef

Overview

As Sous Chef of the Nutritional Services Department, the individual will assist the Director of Ancillary Services in leading the department to provide meal service in a pleasant, friendly and timely manner with an emphasis on high-quality food and exemplary service to patients, visitors, guests, and staff. This position requires supervising members of the Nutritional Services department in the absence of the director to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State and Local sanitation and safety procedures.

Responsible for the effective and efficient operation of the Dietary Department as it pertains to food service operations for the Hospital. Provide planning, directing, coordinating, and evaluation of staff for department success.

Demonstrates competencies in line with the five core values that are the foundation of all activities performed by employees in order to achieve the Mission of Artesia General Hospital

• Respect:
  Demonstrates competence in respect for others.
• Leadership:
  Demonstrates competence in knowing everyone has a role.
• Professionalism:
  Demonstrates competence in the conduct, aims and qualities of health care.
• Dedication:
  Demonstrates competence in dedication to Artesia General Hospital.
• Commitment to Excellence:
  Demonstrates competence in expecting nothing less than “DOING THE RIGHT THING”.

• Maintain high level of patient satisfaction for all meals.
• Produce high quality foods that look and taste good.
• Manage the dietary department in a professional manner that complies with CMS requirements.
• Work with Service Coordinator for adequate stock levels.
• Ensure that dietary meets with federal, state and local health and food service laws.
• Maintain equipment and oversee required maintenance where applicable.
• Responsible for food waste monitoring.
• Arrange and conduct in-service education and new staff training.
• Responsible for patient diets as they are consistent with patient orders.
• Provide for special function setup, entrees, salads, desserts as needed.

• As assigned.

• Possess a basic understanding of therapeutic modification of diets.
• Knowledge of methods and procedures for preparing and serving food, principles of sanitation, and principles of safe food handling.
• Able to read, write, and speak English and some Spanish is helpful.
• Basic Computer Operations (email, Excel, Word).

• Education – High school diploma or equivalent.
• Work Experience - Prefer two years experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility or Convenience Store or 2-3 years as a Sous chef in a Restaurant.
• License/Certification – Will need to attend and pass Manager Servesafe Training

Work environment consists of infrequent patient contact, which may include exposure to blood, or other body fluids, foods, grease hot and cold.

Usually 8:00 AM to 5:00 PM, with some earlier and/or later depending on catered events.