Sous Chef at Forefront Healthcare & Culinary Services

Madison, Mississippi, United States -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

22.0

Posted On

19 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Meal Service Coordination, Cooking Schedule Planning, Portion Control, Nutritional Snack Preparation, Menu Collaboration, Temperature Monitoring, Inventory Inspection, Supply Storage Supervision, Staff Supervision, Equipment Maintenance Reporting, Safety Code Adherence, Dietary Regulations Knowledge, Motor Coordination, Manual Dexterity, Recipe Following

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!" Come be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! We have an opportunity in Madison, MS for a Full-time Sous Chef! You will be part of an amazing community where you will work alongside a great culinary team! This is a beautiful senior living community that provides a variety of high-quality living experiences that meet the needs of its residents, from independent-living and assisted-living to skilled nursing and memory care Essential Functions and Duties Coordinate food preparation and meal service. Plan and initiate a cooking schedule for food preparation to meet the meal schedule. Prepare, season, cook, and serve for assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus Monitor the 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 Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products. Determine the amount and type of food and supplies as required for daily menus. Notify the Dietary Manager of food, supplies, or equipment needs. Report equipment breakdowns and unsafe conditions to the Dietary Manager Supervise dietary staff in the absence of the Dietary Manager Clean equipment and work areas as assigned by the Dietary Manager Be knowledgeable of Federal, State, and the facility’s rules, regulations, policies, and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand the facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Dietary Manager 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 Position Type and Expected Hours of Work This is an hourly position, with expected hours to include: Days, evenings, some weekends, and some holidays. A schedule will be provided, and the associate will use appropriate timekeeping methods to document hours worked. Education/Experience/Training 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 of food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portioned serving. License and Certification ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment Additional Information Compensation: $22.00 an hour 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. FLSA Status: Nonexempt Pay Type: Hourly Full-time/Part-time: Full-time

Responsibilities

The Sous Chef is responsible for coordinating food preparation and meal service, planning cooking schedules, and preparing, seasoning, cooking, and serving meals according to standards. This role also involves monitoring food temperatures and supervising dietary staff in the absence of the Dietary Manager.