• We are hiring immediately for a full time SOUS CHEF position.
• Address: Henry Ford St. John Hospital - 22101 Moross Road, Detroit, MI 48236. Note: online applications accepted only.
• Schedule: Full time schedule. Days and hours may vary, including rotating weekends and holidays. More information upon interview.
• Requirement: Prior culinary experience is required. Customer service experience is preferred.
• Pay Rate: $20.00 per hour.
  We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1433209.
  The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg
  If serving others is in your blood and you thrive on the idea of helping someone heal, TouchPoint is the place for you!
  We asked some of our associates why they love working for Touchpoint. Click here to see what they said!
  We’re TouchPoint Support Services and our mission is to serve up hospitality, for patients, their families and visitors at Ascension Health hospitals throughout the U.S. But our work isn’t just about cooking, serving, cleaning and transporting patients. We set the stage for healing with sparkling facilities, great food and service.
  This is the kind of work that takes a big heart for service and for supporting Ascension’s mission to improve the health of the poor and vulnerable. We’re serious about the role we play in healing – and just as passionate about having fun, supporting each other and serving our communities.
  Maybe you have a passion for people and an obsession with service. Or maybe you’re looking for a launchpad for a career managing people. Are you generous and hard working? When you spot a need, are you ready to jump?

JOB SUMMARY

Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

• Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
• Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
• Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
• Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.
• Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
• Keeps up with peak production and service hours.
• Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.
• Performs other duties as assigned.