Traveling Sous Chef (PRN)

Forefront; Detroit (MI); On-site; USD 60,000 - 80,000; Full time

Job summary

Forefront Healthcare is seeking a Traveling Sous Chef (PRN) with a strong culinary background and leadership skills to manage teams in a behavioral hospital setting. This role involves coordinating food preparation, planning cooking schedules, and ensuring safety standards while traveling within Georgia and possibly other states.

Benefits

Expenses paid for airfare, hotel, food, etc.

Qualifications

• Strong culinary background and proven leadership skills.
• Effective communication skills.
• Numerical skills for record keeping and recipe calculations.

Responsibilities

• Coordinate food preparation and meal service.
• Plan and initiate cooking schedules to meet meal times.
• Supervise dietary staff when needed.

Skills

Customer service orientation

Basic food preparation knowledge

Sanitation and safety practices

Thoroughness and time management

Job description

Join to apply for the Traveling Sous Chef (PRN) role at Forefront.

Forefront Healthcare is looking for a passionate leader to join our team! We have an exciting opportunity for a Traveling Sous Chef (PRN). This position involves traveling within the state of Georgia, but may also include other states.

Job Description

We are seeking a candidate with a strong culinary background and proven leadership skills to manage teams. The facility is a behavioral hospital.

Essential Functions

• Coordinate food preparation and meal service.
• Plan and initiate cooking schedules to meet meal times.
• Prepare, season, cook, and serve meals, ensuring proper portion control.
• Prepare nutritional snacks as directed by the Dietary Manager.
• Collaborate with Dining Management on special events and menus.
• Monitor food temperatures to meet safety standards.
• Inspect and supervise food deliveries and storage in the absence of the Dietary Manager.
• Determine food and supply needs daily.
• Report equipment issues and supply shortages.
• Supervise dietary staff when needed.
• Maintain cleanliness of equipment and work areas.
• Follow federal, state, and facility policies and procedures.
• Participate in educational programs and safety protocols.
• Perform other duties as assigned by the Dietary Manager.

Competencies

• Customer service orientation
• Basic food preparation knowledge
• Sanitation and safety practices
• Thoroughness and time management

Supervisory Responsibility

Ability to coach, lead, and teach kitchen staff.

Physical Demands

Standing, walking, lifting up to 75 pounds, working with chemicals, and working in temperature-varied environments.

Additional Qualifications

• Effective communication skills.
• Numerical skills for record keeping and recipe calculations.
• Manual dexterity for food prep and equipment operation.
• Flexibility to work during emergencies and routine tasks.

Salary: (phone number removed)/day (expenses paid for airfare, hotel, food, etc.)