Sous Chef Shift Lead

FLSA Status

Non-Exempt

Job Role Summary

The Sous Chef Shift Lead prepares and serves food to patients, guests, and visitors utilizing standardized recipes in conjunction with current feeding volume per production planning worksheet. The Sous Chef Shift Lead serves as a resource during assigned shift/area, communicates daily changes to team members and assures standardized processes are followed including service execution, staff training and proper food safety and sanitation. The Sous Chef Shift Lead may also participate in testing new products, recipes, and workflows in order to implement effective changes within the workplace per direction of management and facility need. 

Essential Functions and Responsibilities

•    Prepares menu items in accordance with established handling procedures in various locations including but not limited to: mass food production, retail dining, coffee shop, inpatient room service, catering, and special events
•    Demonstrates mastery of all working positions in assigned area; assists with training of new personnel in assigned location
•    Monitors workflow on scheduled shift/area and communicates any issues/needs to appropriate leadership; serves as a working resource and communicates any work-related shift changes with peers
•    Assists management with product testing, recipe development, and workflow changes; provides construction feedback in order to implement effective change
•    Performs typical shift responsibilities including monitoring food quality, temperature tracking, using equipment correctly, following assigned cleaning schedule, and uses the First-In, First-Out (FIFO) method effectively
•    Completes required paperwork related to shift including but not limited to: waste sheets, meal count tracking, inventory of supplies and food, and beginning/end of shift checklist(s)
•    Responsible for cash management within assigned area of responsibility, ensuring that all funds are accounted for and match sales in the POS system; properly deposits cash
•    Embodies excellent customer service by upholding a professional attitude as a representative of the department when interacting with guests, visitors, patients, and employees; resolves patient and visitor complaints in a timely and efficient manner; uses AIDET to introduce self
•    Handles food and food service areas in accordance with Indiana State Department of Health, Joint Commission regulations and departmental policy and procedures; follows a daily cleaning schedule of assigned areas in order to maintain cleanliness/sanitation; prioritizes hand-hygiene within the kitchen in addition to utilizing disposable gloves when indicated; adheres to departmental hygiene and dress-code standards in order to provide safe food to vulnerable populations
•    Performs other job responsibilities as assigned; relieves other food service staff as necessary for smooth operation of department per supervisor assignment

Job Requirements

•    Associate’s Degree in hospitality, culinary or related field preferred; equivalent work experience with shift responsibilities will be considered in lieu of degree
•    Minimum two years’ experience in a full service restaurant, hotel, catering or healthcare kitchen environment required
•    Must demonstrate mastery of all peer-level positions in scheduled location as a prerequisite for job placement
•    Serve Safe Certification through the National Restaurant Association required at time of hire or must be obtained within six months of employment
•    Ability to read, write and understand English required; ability to read, write and understand Spanish preferred 

Knowledge, Skills & Abilities

•    Knowledge of basic cooking techniques, culinary terminology, safe food handling practices, and food quality standards
•    Knowledge of therapeutic diet restrictions including mechanical consistencies 
•    Ability to effectively read and follow recipes including identification of appropriate utensils, equipment, portioning devices, and other supplies in addition to demonstration of advanced knife skills
•    Ability to use electronic systems effectively as related to work location; basic knowledge of Microsoft office
•    Ability to communicate effectively in a professional manner with food service personnel, hospital staff, guests and patients
•    Ability to replicate and demonstrate a task to peer-level positions to assure quality standards are achieved
•    Demonstrates proper use of equipment as related to essential job assignments
•    Ability to follow infection control policies and procedures
•    Ability to follow all Food and Nutrition Services policies and procedures