Sous Chef - Waynesboro Hospital - Days/Evening

Full Time (40+ hours per week/80+ hours per pay period)
Varied Shifts from 5:30AM-7:30PM
Weekend and Holiday rotation

General Summary

Prepares, seasons and cooks food for hospital patients, employees and visitors. Is responsible for planning, ordering and storage of foodstuffs. Provides supervision, training and scheduling to food production personnel.

Duties and Responsibilities

Essential Functions:

• Assists with planning for foods required for the day and/or for future meals, considering the operations required, the personnel available, their skills and scheduled flow of work. Orders foods daily for preparation and processing in quantities to give the best compromise between quantity discounts, storage costs and space.
• Prepares, seasons and cooks food.
• Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared.
• Plans and coordinates cooking schedules so that foods will be ready at required times.
• Measures and mixes ingredients according to recipes.
• Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders.
• Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
• Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
• Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
• Ensures that required HACCP guidelines are maintained throughout the food preparation process

Common Expectations:

• Trains and orients staff. Prepares work schedules and makes recommendations for personnel actions. Evaluates staff performance.
• Maintains established policies and procedures, objectives, quality assessment and safety standards.
• Participates in educational programs and inservice meetings.
• Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation
• Assists with care and maintenance of department equipment and supplies.
• Maintains appropriate records, reports, and files as required.

Benefits Offered:

- Comprehensive health benefits

- Flexible spending and health savings accounts

- Retirement savings plan

- Paid time off (PTO)

- Short-term disability

- Education assistance

- Financial education and support, including DailyPay

- Wellness and Wellbeing programs

- Caregiver support via Wellthy & Childcare referral service via Wellthy

Qualifications

Minimum Education:

• High School Diploma or GED Required
• Associates Degree In Culinary Arts, Food Service or Business Management. Preferred

Work Experience:

• 1 year Relevant experience. Required
• 1 year Supervisory experience. Required

Licenses:

• Certified ServSafe within 1 year Required

Courses and Training:

• Culinary Arts. Upon Hire Preferred and
• Training in institutional food preparation. Upon Hire Preferred

Knowledge, Skills, and Abilities:

• Knowledge of cooking methods/procedures, including types of preparation and related routines.