Executive Sous Chef

Hebrew-Seniorlife-5; Dedham (MA); On-site; USD 64,000 - 96,000; Full time

Job summary

Hebrew Rehabilitation Center is seeking an Executive Sous Chef to lead hospital kitchen operations, oversee menu planning, food costs, training, and compliance with DPH, CMS, ServSafe, and OSHA standards. This role requires high-end culinary expertise and strong financial acumen.

You will supervise staff, partner with the Clinical Nutrition Manager, and ensure Kosher guidelines are followed while delivering exceptional patient meals and maintaining waste reduction and safety priorities.

Qualifications

• Bachelor's degree in culinary management or related field.
• Minimum 5 years of culinary management experience in contract foodservice or hospital setting.
• Must be ServSafe certified.
• Strong leadership, communication, and problem-solving skills.
• Knowledge of food cost controls, sanitation, and kosher dietary requirements.

Responsibilities

• Collaborate with Executive Chef and Nutrition leadership to set and approve menus compliant with regulations.
• Oversee food preparation, portion sizes, and plating per recipes.
• Monitor food and labor costs and optimize procurement.
• Train and supervise Jr. Sous Chefs, Cooks, and Stewards.
• Ensure safety and sanitation standards and OSHA compliance.

Skills

Culinary management

Food cost control

Team leadership

Menu engineering

Staff training

Communication

Problem solving

Education

Bachelor's degree

Tools

MS Office

Computerized menu system

Job description

Job Description:I. Position Summary:The Executive Sous Chef is responsible for supporting the management, operations, purchasing, food cost, cleanliness, service and adherence to all DPH, CMS, ServSafe, and OSHA standards of all hospital kitchens within Hebrew Rehabilitation Center.II. Core Competencies:Proficient in F&B financialsHigh end culinary expertiseAbility to manage and train kitchen staffMenu engineering expertiseAble to manage multiple tasks on a daily basisUltimate team playerIII. Position Responsibilities:Collaborates with the Executive Chef, Clinical Nutrition Manager/Director, and CDM in developing, setting, implementing, and approving menus that are consistent with the Diet Manual and are in compliance with all Federal, State, City, Nutrition, and Kosher regulations.Collaborates to determine food, labor and overhead costs.Maintains oversight, in collaboration with Executive Chef, Clinical Nutrition Manager/Director, and CDM of the computerized menu system so as to ensure each system is operating effectively in order to produce menu, meal tickets, production reports, snacks, supplements, and tally sheets for production for Country Kitchens.Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes.Sustainably minimizes food waste through consistent upkeep of production records and tally sheets with diet office and purchasing.Familiarizes newly hired Chefs, Cooks, and Stewards with practices of kitchen and oversees trainingSupervises Jr. Sous Chefs, Cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food productionWrites and delivers performance reviews, and corrective action if needed.Manages the process of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner according to recipes set by the Executive ChefDemonstrates leadership and knowledge by utilizing a hands-on approach.Builds and motivates a team and provides leadership that results in superior servicesInterviews and hires staff.Interacts with patients in a manner to ensure a high level of patient satisfactionResolves patient and family concernsEnsures pre-service chef table is prepared for servers meal to meal basis.Represents company in a courteous, efficient, and friendly manner in all patient and employee interactionsMaintains awareness and compliance of current nutritional, CMS, DPH, ServSafe, OSHA standards of care for patients in RSU, and LTCCH settings.Authors and executes processes and procedures to ensure compliance for all kitchen and food operationsResponsible for compliance with all local, state and federal requirements relative to operations, equipment, training, and certification.Oversee food requisition process to assure food utilization and costingEnsures staff adherence to all company policies and procedures.Maintains professional appearance at all times, clean and well groomed in accordance with company standardsParticipate and contribute to employee engagement events and employee recognition programs.Participation in industry-related meetings.Other duties and responsibilities as assigned by Executive Chef and CDM.IV QualificationsBachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experienceFive (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.Must be ServSafe certifiedMust be able to effectively present information, and respond to questions from groups of managers, patients and familiesAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization existsGood knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentationProficiency in the use of general and discipline-specific computer software and systems including MS OfficeCommit to the organization’s core values of respect, dignity and empowerment for employeesHave experience in leading a diverse workforceProvide employees with clear direction and able to hold them accountableExcellent organizational skills.Excellent standards of care for safety and quality control required.Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities.V Physical RequirementsMust be able to lift, pull, and pushing 50 (fifty) pounds.Must be able to stand for long periods of timeFrequent bending is involvedExposure to extreme cold/heatRemote Type:On-siteSalary Range:$63,717.24 - $95,575.34