Sous Chef - Catering and Production

Intermountain Healthcare Inc.; United States; On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Education assistance

Job summary

Intermountain Health Intermountain Medical Center in Murray, UT seeks a Sous Chef for Catering and Production. This full-time role is 40 hours per week with 6am–2:30pm shifts and an hourly pay range based on experience.

Responsibilities include leading staff, managing food safety, inventory, recipe development, and ensuring quality and portion control in patient meals and catering. Five years supervisory experience or culinary degree is preferred; ServSafe certification may be required.

Qualifications

• Food Handler Permit or ServSafe certification is required by first day of work (required only in the states of Utah and Idaho).
• ServSafe certification obtained within 90 days of hire date if not current.
• Demonstrated ability to read and communicate effectively in English.
• Demonstrated ability to work independently and part of a team.
• Demonstrated ability to utilize safe food handling techniques, in all applications
• Understands workflow, prioritizes, uses timelines, understands deadlines
• Demonstrated ability to provide exceptional customer service (preferred)
• Understands and prepares food according to modified diets using appropriate techniques where applicable (preferred)
• Demonstrated ability to utilize commercial cooking equipment (preferred)
• Five years supervisory experience, culinary degree, or certificate (Preferred)
• Inventory control, purchasing, costing, and forecasting experience (Preferred)

Responsibilities

• Leads, guides, assigns work and follows up to ensure completion of assigned tasks.
• Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
• Manages employees to ensure that food safety standards and regulatory guidelines are met.
• Assists in scheduling to ensure appropriate level of staffing and coverage for vacation and call-ins within budget.
• Manages overtime and premium pay with budget.
• Resolves issues such as service recovery, coaching/redirecting caregivers, and rearranging staffing.
• May lead patient areas and has competency in modified diets and patient meal standard works
• Implements established best practices to deliver exceptional care and service at the appropriate cost.
• Assists in keeping storage areas clean and organized to ensure all Joint Commission and Health Department guidelines are followed.
• Mentors and develops staff using sound culinary principles
• Uses culinary knowledge, enhances product quality by contributing ideas to menu cycles and recipe development
• Prepares new recipes, documents result, and make recommendations for improvement
• Ensures recipe compliance and portion control
• Orders goods as needed; uses culinary math and historical data to calculate amounts
• Reports equipment problems and documents history of repairs
• Maintains compliance with portioning and presentation standards

Skills

Food Handling

Food Safety

Food Production

Reading

Organizing

Communication

Follows Instructions

Recipes - development

Team Leadership

Education

Culinary degree

ServSafe certification

Food Handler Permit

Job description

Job Description:

Position Details

Sous Chef for Catering and Production

Full Time, 40 hours per week

Pay Rate: Based on Experience ($22.24 - $32.70)

Availability Needed: 6am - 2:30pm Monday through Friday

Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance.

The hourly range for this position is listed below. Actual hourly rate dependent upon experience.

$22.24 - $32.70

Essential Functions

• Leads, guides, assigns work and follows up to ensure completion of assigned tasks
• Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
• Manages employees to ensure that food safety standards and regulatory guidelines are met.
• Assists in scheduling to ensure appropriate level of staffing and coverage for vacation and call-ins within budget. Manages overtime and premium pay with budget.
• Resolves issues such as service recovery, coaching/redirecting caregivers, and rearranging staffing.
• May lead patient areas and has competency in modified diets and patient meal standard works
• Implements established best practices to deliver exceptional care and service at the appropriate cost.
• Assists in keeping storage areas clean and organized to ensure all Joint Commission and Health Department guidelines are followed.
• Mentors and develops staff using sound culinary principles
• Uses culinary knowledge, enhances product quality by contributing ideas to menu cycles and recipe development
• Prepares new recipes, documents result, and make recommendations for improvement
• Ensures recipe compliance and portion control
• Orders goods as needed; uses culinary math and historical data to calculate amounts
• Reports equipment problems and documents history of repairs
• Maintains compliance with portioning and presentation standards

Skills

• Food Handling
• Food Safety and Sanitation
• Food Production
• Follows Instructions
• Recipes - ability to understand, execute and develop
• Reading
• Organizing
• Communication

Qualifications

• Food Handler Permit or ServSafe certification is required by first day of work (required only in the states of Utah and Idaho).
• ServSafe certification obtained within 90 days of hire date if not current.
• Demonstrated ability to read and communicate effectively in English.
• Demonstrated ability to work independently and part of a team.
• Demonstrated ability to utilize safe food handling techniques, in all applications
• Understands workflow, prioritizes, uses timelines, understands deadlines
• Demonstrated ability to provide exceptional customer service (preferred)
• Understands and prepares food according to modified diets using appropriate techniques where applicable (preferred)
• Demonstrated ability to utilize commercial cooking equipment (preferred)
• Five years supervisory experience, culinary degree, or certificate (Preferred)
• Inventory control, purchasing, costing, and forecasting experience (Preferred)

Physical Requirements

• Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.
• Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately.
• Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use.
• Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typicaly includes items of varying weights, up to and including heavy items.
• Remain standing for long periods of time to perform work.
• Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Location

Location: Intermountain Health Intermountain Medical Center

Work City: Murray

Work State: Utah

Scheduled Weekly Hours: 40

We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellnes