Sous Chef (25-370) at Artesia General Hospital

Artesia, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jan, 26

Salary

0.0

Posted On

31 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Food Safety, Sanitation, Dietary Management, Customer Service, Food Preparation, Training, Communication, Problem Solving, Quality Control, Team Leadership, Time Management, Basic Computer Operations, Therapeutic Diets, Inventory Management, Patient Satisfaction

Industry

Hospitals and Health Care

Description

Description Job Summary: As Sous Chef of the Nutritional Services Department, the individual will be tasked to assist the Director of Ancillary Services in leading the department to provide meal service in a pleasant, friendly and timely manner with an emphasis in high-quality food and exemplary service to patients, visitors, guests, and staff. This position requires supervising members of the Nutritional Services department in the absence of the director to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State and Local sanitation and safety procedures. Responsible for the effective and efficient operation of the Dietary Department as it pertains to food service operations for the Hospital. Provide planning, directing, coordinating, and evaluation of staff for department success. Essential Values-Based, Leadership and Management Competencies: Demonstrates competencies in line with the five core values that are the foundation of all activities performed by employees in order to achieve the Mission of Artesia General Hospital Ø Respect: Demonstrates competence in respect for others. Ø Leadership: Demonstrates competence in knowing everyone has a role. Ø Professionalism: Demonstrates competence in the conduct, aims and qualities of health care. Ø Dedication: Demonstrates competence in dedication to Artesia General Hospital. Ø Commitment to Excellence: Demonstrates competence in expecting nothing less than “DOING THE RIGHT THING”. ESSENTIAL FUNCTIONS: · Maintain high level of patient satisfaction for all meals. · Produce high quality foods that look and taste good. · Manage the dietary department in a professional manner that complies with CMS requirements. · Work with Service Coordinator for Adequate stock levels · Ensure that dietary meets with federal, state and local health and foodservice laws. · Maintain equipment and oversee required maintenance where applicable. · Responsible for food waste monitoring. · Arrange and conduct in-service education and new staff training. · Responsible for patient diets as they are consistent with patient orders. · Provide for special function setup, entrees, salads, desserts as needed. ADDITIONAL RESPONSIBILITIES: · As assigned. KNOWLEDGE/SKILL/ABILITIES: · Possess a basic understanding of therapeutic modification of diets. · Knowledge of methods and procedures for preparing and serving food, principles of sanitation, and principles of safe food handling. · Able to read, write, and speak English and some Spanish is helpful. · Basic Computer Operations, (email, excel, word) AGE-RELATED COMPETENCIES: Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position. Information Management: Treats all information and data within the scope of the position with appropriate confidentiality and security. Risk Management/Quality Management/Safety: Cooperates fully in all Risk Management, Quality Management, and Safety Activities and Investigations. MINIMUM POSITION QUALIFICATIONS: Ø Education – High school diploma or equivalent. Ø Work Experience - Prefer two [2] years experience in a supervisory capacity in a Ø hospital, nursing care facility, or other related medical facility or Convenience Store or or 2-3 years as a Sous chef in a Restaurant. Ø License/Certification –. Will need to attend and pass Manager Servesafe Training ENVIROMENTAL CONDITIONS: Work environment consists of infrequent patient contact, which may include exposure to blood, or other body fluids, foods, grease hot and cold. HOURS: Variable Usually 8:00 AM to 5:00 PM With some earlier and or later depending on Catered events

Responsibilities

The Sous Chef will assist in leading the Nutritional Services Department to provide high-quality meal service. Responsibilities include supervising staff, ensuring compliance with health regulations, and maintaining patient satisfaction.