Senior Sous Cheff

at  TouchPoint

TouchPoint
Salary: $60,000 - $65,000 / year
Other Forms of Compensation: $2,500 one-time sign-on bonus
Pay Grade: 13
TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients.

JOB SUMMARY:

The Senior Sous Chef assists in the responsibility for the successful operation of the Culinary Department at a 390+ bed hospital account in Murfreesboro. This role assists in leading all aspects of the preparation and cooking of various food items, developing daily menu items and their preparation and garnishment. This position will report to the Executive Chef and will manage a team of 35 hourly associates while working a 12:00-8:00pm schedule, rotating every other weekend. Our culinary team leads dining service operations in the retail space (cafe and catering), patient services, and doctors’ lounge. Considered candidates will have catering experience, be ServSafe Certified, have restaurant, healthcare, and/or hotel experience, have managed a team, solid computer skills, and excellent customer service experience. $2,500 Sign-on Bonus!

PREFERRED QUALIFICATIONS:

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Some progressive culinary/kitchen management experience, depending upon formal degree or training
• High volume, multifaceted foodservice operations experience - helpful
• Institutional and batch cooking experiences preferred
• Proven knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in patient satisfaction programs/activities
• ServSafe certified - highly desirable

KEY RESPONSIBILITIES:

• Assists the Executive Chef with handling cost controls and control expenditures for the account
• In collaboration with the Executive Chef, plans and creates menus
• Produces and manages catering events
• Rolls out new culinary programs in conjunction with Sector marketing and culinary team