Sous Chef Mid City

Baton Rouge General Medical Center; Baton Rouge (LA); On-site; USD 50,000 - 70,000; Full time

Job summary

Baton Rouge General Medical Center is seeking a skilled cook to prepare meals for patients, staff, and visitors in a high-volume hospital kitchen. The role emphasizes safety, quality, and adherence to standardized recipes and menus.

The position requires experience in institutional cooking, strong teamwork, and a commitment to patient-centered service in a healthcare environment.

Qualifications

• Five years of commercial or institutional cooking experience preferred.
• High-volume production experience required.
• HIPAA knowledge and compliance as applicable in hospital settings.
• Associates or Bachelors degree in Culinary program preferred.
• ServSafe certification preferred.

Responsibilities

• Demonstrates proficiency in advanced food preparation techniques.
• Plans production of items and specialty menus.
• Prepares entrees, casseroles and complex dishes following recipes.
• Maintains logs for taste and temperature for quality improvement.
• Ensures sanitation and safety standards in the kitchen.

Skills

Five Years Commercial Or Institutional

High-volume production

HIPAA compliance

Education

Associates or Bachelors in Culinary

ServSafe certification preferred

Job description

• JOB PURPOSE OR MISSION** : Performs a wide variety of tasks and operations to prepare and cook food for patients, employees, visitors and special functions. Job performed appropriately for the age population served, as defined in the department's scope of service.

• JOB PURPOSE OR MISSION** : Performs a wide variety of tasks and operations to prepare and cook food for patients, employees, visitors and special functions. Job performed appropriately for the age population served, as defined in the department's scope of service.

**PERFORMANCE CRITERIA**

**CRITERIA A: Everyday Excellence Values - Employee demonstrates Everyday Excellence values in the day-to-day performance of their job.**

• performance Standards:**
• Demonstrates courtesy and caring to each other, patients and their families, physicians, and the community.
• Takes initiative in living our Everyday Excellence values and vital signs.
• Takes initiative in identifying customer needs before the customer asks.
• Participates in teamwork willingly and with enthusiasm.
• Demonstrates respect for the dignity and privacy needs of customers through personal action and attention to the environment of care.
• Keeps customers informed, answers customer questions and anticipates information needs of customers.

**CRITERIA B: Corporate Compliance - Employee demonstrates commitment to the Code of Conduct, Conflict of Interest Guidelines, and the GHS Corporate Compliance Guidelines.**

**PERFORMANCE STANDARDS**

• Practices diligence in fulfilling the regulatory and legal requirements of the position and department.
• Maintains accurate and reliable patient/organizational records.
• Maintains professional relationships with appropriate officials; communicates honesty and completely; behaves in a fair and nondiscriminatory manner in all professional contacts.

**CRITERIA C: Personal Achievement - Employee demonstrates initiative in achieving work goals and meeting personal objectives.**

**PERFORMANCE STANDARDS**

• Uses accepted procedures and practices to complete assignments. Uses creative and proactive solutions to achieve objectives even when workload and demands are high.
• Adheres to high moral principles of honesty, loyalty, sincerity, and fairness.
• Upholds the ethical standards of the organization.

**CRITERIA D: Performance Improvement - Employee actively participates in Performance Improvement activities and incorporates quality improvement standards in his/her job performance.**

**PERFORMANCE STANDARDS**

• Optimizes talents, skills, and abilities in achieving excellence in meeting and exceeding customer expectations.
• Initiates or redesigns to continuously improve work processes.
• Contributes ideas and suggestions to improve approaches to work processes.
• Willingly participates in organization and/or department quality initiatives.

**CRITERIA E: Cost Management - Employee demonstrates effective cost management practices.**

**PERFORMANCE STANDARDS**

• Effectively manages time and resources
• Makes conscious effort to effectively utilize the resources of the organization — material, human, and financial.
• Consistently looks for and uses resource saving processes.

**CRITERIA F: Patient & Employee Safety - Employee actively participates in and demonstrates effective patient and employee safety practices.**

**PERFORMANCE STANDARDS**

• Employee effectively communicates, demonstrates, coordinates and emphasizes patient and employee safety.
• Employee proactively reports errors, potential errors, injuries or potential injuries.
• Employee demonstrates departmental specific patient and employee safety standards at all times.
• Employee demonstrates the use of proper safety techniques, equipment and devices and follows safety policies, procedures and plans.

**JOB FUNCTIONS**

ESSENTIAL JOB FUNCTIONS Include, But Are Not Limited To:

• Demonstrates proficiency in advanced food preparation techniques.

Performance Standards:

• Plans a production of items.
• Plans specialty menus
• Prepares entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation.
• Keep log of taste and temperature records for quality improvement.
• Prepares specialty food and complex food items that consistently result in good quality product.

Performance Standards:

• Specialty foods and complex food items are cooked according to recipe and specific methods applicable to type of cooking, with results meeting quality standards.
• Utilizes creativity and expertise in producing food items that are appealing in presentation and taste.
• Prepares food according to Chef's table standards.
• Plans, executes, and holds team accountable to standards of our catering, patient, & satellite programs.
• Demonstrates good judgment in the ability to organize workflow.

Performance Standards:

• Coordinates distribution of food to serving units at specified time.
• Carves portions of meat, fish and fowl for individual servings and prepares food for serving units.
• Apportions servings according to menu combinations or orders for patients.
• Ensures food products for retail operations are prepared to meet service times.
• Coordinate the need for shifting of responsibilities when needed.
• Maintains sanitation, health and safety standards in the work area.

Performance Standards:

• Consistently ensures that proper techniques are used in the storage, handling and holding of all food items, including leftovers.
• Utilizes kitchen equipment appropriately and safely.
• Maintains a sanitary and safe work area at all times.
• Ensures team members are following codes setup by regulatory agencies.
• Consistently observes and supervises the work performance of cooks to ensure adherence to established standards.

Performance Standards:

• Serves as lead worker in the preparation and cooking of food in accordance with quality standards, quantity demands, and standardized recipes.
• Prioritizes and sequences food preparation assignments within established time frames and guidelines.
• Assigns tasks and makes scheduling adjustments according to workload.
• Evaluates, instructs and trains cooks for cooking and sanitation.
• Ensures all team members follow facility rules and regulations (i.e uniform, attendance).
• Makes suggestions for positive change and/or recommendations to manager/director within the scope of the department function.

Performance Standards:

• Recommends to leadership changes in recipes and cooking methods to improve quality of food.
• Maintains necessary food production records.
• Ensures that high standards of sanitation and cleanliness are maintained at all times.
• Evaluates food products to ensure that quality standards are consistently attained.
• Ensures guidelines are followed in regards to food preparation.
• Performs other duties as assigned.

**EXPERIENCE REQUIREMENTS**

**Five Years Commercial Or Institutional Cooking Experience Preferred.**

Three years of high-volume production experience required

**EDUCATIONAL REQUIREMENTS**

Associates or Bachelors degree from an accredited Culinary program preferred.

**SPECIAL SKILL, LICENSE AND KNOWLEDGE REQUIREMENTS**

CWC (Certified Working Chef) certification preferred.

Servsafe certification preferred

• hipaa Requirements:**

Maintains knowledge of and adherence to all applicable HIPAA regulations appropriate to Job Position.

• safety Requirements:**

Maintains knowledge of and adherence to all applicable safety practices appropriate to Job Position including but not limited to: Incident reporting, handling wastes, sharps and linens, PPE, hand washing, exposure control plans, and environment of care to ensure safety.