Traveling Sous Chef (PRN)

Forefronthealthcare; Detroit (MI); On-site; Full time

Job summary

A leading healthcare provider is seeking a Travelling Sous Chef (PRN) to oversee food preparation and service in various locations. The ideal candidate will have strong culinary skills and leadership experience, ensuring compliance with safety standards and dietary needs. This role involves travel within Georgia and beyond, with responsibilities including meal planning, supervising staff, and maintaining cleanliness. A high school diploma and food service experience in healthcare are preferred, along with effective communication skills.

Qualifications

• Minimum one year of food service experience in a healthcare setting preferred.
• Ability to read, write, and speak English.

Responsibilities

• Coordinate food preparation and meal service.
• Supervise dietary staff in the absence of the Dietary Manager.
• Monitor food temperatures to meet safety standards.

Skills

Leadership

Effective communication

Numerical ability

Education

High school diploma or equivalent

Job description

Job Description

Forefront Healthcare is looking for a passionate leader to join our team! We have an exciting opportunity for a Travelling Sous Chef (PRN). This position will involve traveling within the state of Georgia, but is not limited to other states.

We seek a candidate with a strong culinary background and proven leadership skills with teams. This 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; ensure proper portion control.
• Prepare nutritional snacks for patients as directed by the Dietary Manager.
• Collaborate with Dining Management on special events and menu planning.
• Monitor food temperatures to meet safety standards during preparation and service.
• Inspect food products and supplies upon delivery; supervise storage.
• Determine quantities of food and supplies needed daily.
• Report needs for food, supplies, or equipment; report equipment issues and safety concerns.
• Supervise dietary staff in the absence of the Dietary Manager.
• Maintain cleanliness of equipment and work areas.
• Adhere to federal, state, and facility policies and procedures.
• Participate in educational programs and in-service training.
• Follow safety protocols and emergency procedures.
• Perform additional duties as assigned by the Dietary Manager.

Supervisory Responsibilities:

• Ability to coach and lead team members.
• Proven leadership within the kitchen environment.

Physical Demands:

Must be able to stand, walk, reach, stoop, lift, and manipulate food and equipment. Must lift 50-75 pounds and work in temperature-variable environments.

Additional Qualifications:

• Effective communication skills.
• Numerical ability for record-keeping and recipe calculations.
• Manual dexterity for food preparation and equipment operation.
• Willingness to perform routine tasks and handle food safely.
• Ability to read and follow recipes and work instructions.

Salary:

$250-285.00/day (expenses paid including airfare, hotel, food, etc.)

Qualifications

Required Education and Experience:

• Ability to read, write, and speak English.
• High school diploma or equivalent preferred; experience in quantity cooking and therapeutic diets is a plus.
• Minimum one year of food service experience in a healthcare setting preferred.

Preferred Education and Experience:

• Serve Safe Certification.

Additional Information

EEO Statement: Forefront Healthcare is an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, gender, national origin, disability, veteran status, or other protected characteristics.