Sous Chef LLH

Riverside Health System; Williamsburg (VA); On-site; USD 30,000 - 40,000; Full time

Job summary

Riverside Health System in Williamsburg, Virginia, seeks an Executive Chef to oversee production of diets and meal services, including hot and cold items, ordering, storage, and portioning, with responsibility in absence of the Executive Chef.

You will lead a team, ensure compliance with safety and nutrition guidelines, develop menus, control costs, and partner with hospital staff to provide exceptional dining experiences for patients, residents and visitors.

Qualifications

• Associates Degree in Culinary Arts required.
• 2 years food service management required.
• 5-6 years commercial food production management in high-volume kitchen required.
• Food Protection Manager certification VA State within 180 days required.
• Allergen Awareness Certification VA State within 180 days required.

Responsibilities

• Assists Executive Chef/Director with coordination all food production and sanitation team.
• Oversees food production and sanitation teams to ensure timely, efficient, quality service.
• Develops, tests and standardizes menus meeting nutritional requirements.
• Ensures compliance with regulatory, sanitation, and organizational policies.
• Maintains inventory and food cost controls, supports meals and events.
• Collaborates with healthcare team to meet resident dining needs.

Skills

Team leadership

Customer service

Communication

Education

Associates Degree, Culinary Arts

Job description

Williamsburg, Virginia

Hiring Range

$22.10 - $28.70/HourlyActual pay is determined based on job-related factors such as relevant experience, education, credentials, skills, internal equity, and business needs.

Overview
Works under the direct supervision of the Executive Chef. Performs duties related to directing and leading the production of diets and meal services to include, but not limited to preparation of hot food and cold food menu items, ordering, storage of supplies, proper portioning and delivery of food items to meet the nutritional guidelines, completion of production sheets, dining services, special functions, waste reduction and cleaning of their designated work station. In addition, this position must take full department responsibilities in the absence of the Executive Chef. Interacts and maintains a good working relationship with other departments. Assist Manager in leading, motivating and providing continuing education to staff. Assumes oversight of food production, sanitation of cooking areas and storage areas. Ability to demonstrate the knowledge and teach the skills necessary to provide age appropriate meals and nourishment as described according to the departmental policy and procedure. Promotes and maintains safe work environment for staff and customers.

What you will do

• Assists Executive Chef/Director with coordination all food production and sanitation team. Engages and assists in the on-boarding initiative by seeking out opportunities to engage new employees
• Assumes oversight of food production and sanitation teams to ensure timely, efficient, and quality service to the facilities patient/resident, guest, and team members. Ensures efficiency in kitchen operations by holding team accountable for following established workflow processes/scheduled hours/assignments. Works with team to prioritize workload prep lists to consistently serve food in a timely manner. Communicates pro-actively when assistance is needed. Demonstrates commitment to customer service by empowering the team to reach meal/production accuracy and service excellence.Assists in monitoring departmental productivity to meet the needs of the department (i.e. schedule/flexing of staff, meal counts, OT, vacations).
• Responsible for providing culinary excellence, ensuring optimum food quality/presentation with all patient/resident, guest, and team meal service and catering events. In collaboration with System and Department Food & Nutrition Service management team, develops, tests and standardizes menus that meet nutritional requirements and provides patients/residents, guests and team an exceptional dining experience.
• Ensures compliance with all regulatory and food sanitation and safety regulations as well as compliance with all and Riverside Health System and Food & Nutrition Service policies and procedures. Demonstrates the ability to provide a safe, efficient and supportive environment for patients/residents and team members. Identifies and acts to resolve variances or suspected noncompliance to management.
• Demonstrates the ability to assist in maintaining food cost and the accuracy of inventory levels in direct correlation to the need for food and supplies including that required for special functions. Responsible for monitoring/reporting all foods/supplies used to assist with accurate billing to other departments.
• Demonstrates respect, concern and empathy for the diverse needs of patients/families served within the community. Senior Living – meets regularly with residents to discuss concerns, dietary needs, and preferences and in conjunction with the Activities Department plans special events. Develops and maintains working relationships with the healthcare team toward the goal of meeting and exceeding the resident experience.

Qualifications

Education

• Associates Degree, Culinary Arts (Required)

Experience

• 2 years Food service management (Required)
• 5-6 years Commercial food production management experience in high volume kitchen (Required)

Licenses and Certifications

• Food Protection Manager - VA State - ANSI approved Food Protection Manager Certification - VA State within 180 Days(Required)
• Allergen Awareness Certification - VA State - ANSI-approved Allergen Awareness certificate program within 180 Days(Required)

To learn more about being a team member with Riverside Health System visit us at https://www.riversideonline.com/careers.