Sous Chef-SC

fhcexternal; Columbus (GA); On-site; USD 17,000 - 25,000; Full time

Job summary

Forefront Healthcare is seeking a hands-on Sous Chef with strong culinary leadership to join our dietary team. You will coordinate food preparation, plan schedules, and ensure portions meet standards while supporting patients with nutritious meal options.

The role requires reading and following diet orders, adapting menus for events, and supervising staff during shifts. Attendance at training and adherence to safety policies are essential in this healthcare environment.

Qualifications

• Strong culinary background with leadership experience.
• Ability to read, understand, and follow recipes and diet orders.
• ServSafe certification or equivalent food safety training.
• Preference for education in quantity cooking and therapeutic diets.

Responsibilities

• Coordinate food preparation and meal service.
• Plan and initiate cooking schedules to meet meal times.
• Prepare, season, cook, and portion meals per standards.
• Prepare nutritional snacks for patients as directed by the Dietary Manager.
• Collaborate with Dining Management on events and menus.
• Monitor temperatures to meet safety goals during service.
• Supervise and inspect food stocks and supplies.

Skills

Leadership

English proficiency

Food service

ServSafe

Education

High school diploma or equivalent

Quantity cooking & therapeutic diets training

Job description

Forefront Healthcare is looking for a team player to join our team! We have an exciting opportunity for a Sous Chef. We are looking for a strong food/culinary background who has proven leadership with teams.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Coordinate food preparation and meal service.
• Plan and initiate a cooking schedule for food preparation to meet the meal schedule.
• Prepare, season, cook, and serve for assigned meal; ensure appropriate portioned servings according to portion control standards.
• Prepare nutritional snacks for patients as directed by the Dietary Manager.
• Creatively collaborate with Dining Management on special events and menus
• Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products.
• Determine the amount and type of food and supplies as required for daily menus.
• Notify the Dietary Manager of food, supplies, or equipment needs.
• Report equipment breakdowns and unsafe conditions to the Dietary Manager
• Supervise dietary staff in the absence of the Dietary Manager
• Clean equipment and work areas as assigned by the Dietary Manager
• Be knowledgeable of Federal, State, and the facility's rules, regulations, policies, and procedures.
• Attend and present in-service educational programs.
• Follow defined safety codes while performing all duties.
• Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies.
• Perform other department duties assigned by the Dietary Manager
• Motor coordination and manual dexterity are required to prepare food and operate dietary equipment.
• Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving.
• Ability to read, understand, and follow recipe directions, diet orders, and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members.
• Responsible for acting in conformance with all facility and departmental policies and procedures, including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
• Attends department meetings as required.
• Demonstrates accountability to accept responsibility for personal/professional growth and any required certifications/licenses, if applicable.
• Completes mandatory training and competencies annually.

This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. A schedule will be provided, and the associate will use appropriate timekeeping methods to document hours worked.

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

• Ability to read, write, and speak English.
• High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets.
• Minimum one (1) year of food service experience in a health care dietary setting is desired. Have general knowledge of quantity, food preparation and portioned serving.
• ServSafe