Sous Chef - Tower & Church Bistro - Kennestone

Wellstar Health System, Inc.; Mission (KS); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a passionate Sous Chef to lead kitchen operations at a vibrant bistro. This role involves managing kitchen personnel, ensuring food safety compliance, and creating memorable dining experiences for patients and guests. The ideal candidate will have a strong culinary background, excellent communication skills, and the ability to thrive in a fast-paced environment. Join a dedicated team that values innovation and quality in food service, and make a meaningful impact on the well-being of others through your culinary expertise. If you're ready to take your career to the next level in a supportive and dynamic setting, this opportunity is for you.

Qualifications

• 5 years of experience in high-volume cooking and food management.
• Strong understanding of food safety regulations and HACCP guidelines.

Responsibilities

• Manage kitchen operations and ensure compliance with food safety standards.
• Train and supervise kitchen staff to maintain high-quality food production.

Skills

Culinary Arts

Menu Planning

Communication Skills

Time Management

Food Safety Compliance

Basic Math Skills

Education

High School Diploma

Formal Culinary Training

Tools

Food Safety Management Software

Job description

Sous Chef - Tower & Church Bistro - Kennestone

Apply remote type Onsite locations Kennestone Hospital time type Full time posted on Posted 5 Days Ago job requisition id JR-39707

How would you like to work in a place where your contributions and ideas are valued? A place where you can serve with compassion, pursue excellence and honor every voice? At Wellstar, our mission is simple, yet powerful: to enhance the health and well-being of every person we serve. We are proud to have become a shining example of what's possible when the brightest professionals dedicate themselves to making a difference in the healthcare industry, and in people's lives.

Job Summary:

Will train and manage kitchen personnel and assist with managing kitchen operations. Coordinates all functions and activities in the responsible area including interviewing, completing evaluations and disciplinary actions in compliance with Human Resources Policies and Procedures. Completes any data required for financial and productivity reporting as appropriate. Adhere to standard operating procedures for food quality and ensures the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. Will cover for the Executive Chef during absence. Manages the preparation of nutritious and delicious food for Wellstar Retail Service and/or other satellite areas utilizing recipes and conventional and/or cook/chill production methods, equipment or tools. Requires a passion for the culinary arts and the menu items being prepared in a healthcare setting. Must be adamant about adhering to all sanitation and food handling codes established by the Hazard Analysis Critical Control Point and local county Dept. of Health. Must be able to comply with a higher standard of safety and sanitation as a result of preparing food for a high-risk population that has developing, weakening or compromised immune systems. Must possess ability to manage time and plan work accordingly to produce a variety and number of recipes simultaneously, possibly under high-volume demands. Requires ability to assess food quality, taste, color, odor, etc. and lead culinary team members to make necessary corrections.

Responsibilities:

• Ensures the Safety of Customers and Team Members by performing and ensuring that front line team members follow Hazard Analysis Critical Control Points (HACCP) and county Health Dept. Guidelines:
  * Wash hands frequently and appropriately wear gloves.
  * Follow infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.
  * Maintain all the work areas in a clean and organized manner; free of spills and fall hazards.
  * Monitor and records food and/or equipment temperatures; immediately correcting/escalating "out of range" occurrences.
  * Store food and/or supplies using proper labeling, dating and rotation methods.
• Budget:
  * Assists Manager or Supervisor, Food Production with developing food and supply budgets for department and monitors budget compliance.
  * Monitors all labor expense for direct reports.
• Managing Employees:
  * Participates in HR functions such as: interviewing, managing performance, coaching and counseling of teammates.
  * Flexes and moves resources within and between business units to meet budget constraints and customer needs.
  * Ensures smooth operation of shift including all menu items served on schedule according to established recipes and procedures, and rectifies any problems that arise.
• Customer Service and Team:
  * Creates memorable patient and customer experiences, sets achievable customer expectations and assumes responsibility for resolving customer service issues.
  * Promotes a team atmosphere by welcoming newcomers, listening/valuing the opinions of others, and helping team leader meet goals.
• Food Procurement & Production:
  * Responsible for specifying and/or ordering food and supplies while maintaining department budget.
  * Prepares and /or approves all prepared food items to ensure established quality and regulatory standards.
  * Train team members to properly peel and cut fresh products. Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items.
• Performance Improvement:
  * Continuously looks for opportunities for improvement and creates action plans to resolve issues.
  * Monitors quality levels, finds root cause of quality problems and takes action.
• Menu/Recipe Development:
  * Collaborates with all team members to develop and/or revise patient and cafeteria menus.
  * Ensures adherence to recipes yielding a consistent quality product and compliant with patient diets.

Qualifications:

Required Minimum Education: High School Diploma or equivalent required. Formal culinary training highly preferred.

Required Minimum Certification: ServSafe Food Handler Certification required.

Required Minimum Experience: 5 years’ experience directly related to the duties and responsibilities outlined required. High volume retail experience in a non-institutional setting is a plus.

Required Minimum Skills: Experience in all types of cooking and cuisine. Menu planning for Tower & Church Bistro, special events and catering. Excellent verbal and written communication skills necessary. Good basic math and computer skills. Must be able to communicate and understand verbal and written English language and display a positive attitude.