Sous Chef at Forefront Healthcare & Culinary Services

Catawissa, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Feb, 26

Salary

0.0

Posted On

14 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Practices, Safety Practices, Time Management, Supervisory Skills, Customer Service, Cooking, Meal Planning, Portion Control, Team Leadership, Communication, Problem Solving, Adaptability, Creativity, Attention to Detail, Physical Stamina

Industry

Facilities Services

Description

Company Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience Job Description Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. Forefront Healthcare is looking for a passionate leader to join our team in! We have an exciting opportunity for a Sous Chef We are looking for a strong food/culinary background who has proven leadership with teams. This facility is an acute care hospital. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Coordinate food preparation and meal service Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards. Creatively collaborate with Dining Management on special events and menus Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Executive Chef, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products. Determine amount and type of food and supplies as required for daily menus. Notify Dietary Director of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Dietary Director and Executive Chef Supervise dietary staff in the absence of Dietary Director and Executive Chef Clean equipment and work areas as assigned by the Dietary Director and Executive Chef Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Director and Executive Chef Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility: Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Qualifications Required Education and Experience: Ability to read, write and speak English. High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum one (1) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving. Preferred Education and Experience: Serve Safe Certified Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Responsibilities

The Sous Chef will coordinate food preparation and meal service, ensuring that meals are prepared and served according to established standards. They will also supervise dietary staff and collaborate with Dining Management on special events and menus.