Sous Chef | Leesburg Dietary | Day Shift | Full Time at UF Health

Leesburg, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Feb, 26

Salary

0.0

Posted On

15 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Inventory Management, Food Safety, Sanitation Guidelines, Recipe Management, Team Leadership, Customer Service, Problem Resolution, Menu Planning, Food Preparation, Data Entry, HACCP Compliance, Communication, Time Management, Training, Supervision

Industry

Hospitals and Health Care

Description

Overview Since the doors opened more than 60 years ago, UF Health Leesburg Hospital has continued to build upon its reputation as a leading medical center and the most comprehensive provider of health care services in the region. The hospital offers advanced cardiovascular care, including one of the largest open-heart programs in Florida. The American College of Cardiology has recognized UF Health Leesburg Hospital for its demonstrated expertise and commitment in treating patients with chest pain by awarding a Chest Pain Center Accreditation with Primary PCI and Resuscitation – its highest and best level of accreditation. The hospital also offers world-class orthopedics, minimally invasive robotic-assisted surgery, lifesaving emergency care, stroke treatment, labor & delivery, and so much more. Responsibilities The primary responsibility of the Sous Chef is to provide the highest quality of service to patients, their families, retail customers, visitors and guests attending meetings and social events. Other responsibilities include ensuring a safe and sanitary work environment throughout the department by all employees, enforcing safety and sanitation guidelines, building awareness about safety and sanitation, maintaining UFHCF and regulatory agency standards. The Sous Chef, plans, participates in and supervises the production, preparation and presentation of foods for retail, catering and patient services to ensure a consistent quality product is produced, which conforms to all established standards, including therapeutic diets. The Sous Chef Delegates to ensure all department needs are met. The Sous Chef leads in a fair and consistent manner. This position is responsible for inventory management and data entry, recipe management and production data maintenance and production paperwork. Inventory and recipe management changes will be approved by the System Director, Food and Nutrition Manager, and Food & Nutrition and System Clinical Nutrition Manager. The Sous Chef also monitors employee productivity & provides suggestions for increased service or productivity, supervises day-to-day activities of subordinates, and assigns responsibility for specific work or functional activities. The Sous Chef disseminates policies to subordinates, gives work directions, resolves problems, prepares schedules, enforces cleaning assignments, ensures all HACCP temperature logs are maintained, sets deadlines to ensure timely completion of work and trains assigned employees. The Sous Chef works with patients, their families and customers to ensure satisfaction in such areas as quality, service, and problem resolution. Other duties include production/ storeroom huddles, special theme menus for the retail area, menu suggestions for Catering, Retail and Patient Services, safe handling and utilization of leftovers, routine delivery of meals to other campuses, and equipment repair/ordering of small wares. Computer programs used include CBORD, TempTrac, MS Office, eSysco, MICROS and other work related programs. Non-Essential duties may include: Filling in other roles/positions as necessary. May also perform other duties as assigned by Food and Nutrition Manager and System Director, Food & Nutrition. This is a Full-Time, Day Shift position Qualifications Education High School Diploma/GED Associates degree from an accredited culinary program preferred Licensure/Certification/Registration Valid Driver's License - This position is required to drive a company vehicle and must meet the requirements of UF Health Central Florida Vehicle Policy.

Responsibilities

The Sous Chef is responsible for providing high-quality service to patients, families, and guests while ensuring a safe and sanitary work environment. This includes supervising food production, managing inventory, and training staff.