Sous Chef at Legacy Health

Vancouver, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Mar, 26

Salary

39.91

Posted On

11 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Business Management, Leadership, Communication, Financial Management, Time Management, Culinary Skills, Menu Planning, Quality Control, Food Safety, Training, Organization, Collaboration, Problem Solving, Creativity, Sanitation

Industry

Hospitals and Health Care

Description

Overview It’s a tall order being second-in-command to the Executive Chef in a hospital setting, but your experience in high-volume food preparation proves you have the chops to succeed. With equal parts food prep and business management skills, you’ll coordinate and oversee everything from the production to the presentation of catered, patient and retail menu items, while ensuring high standards of safety. When you’re not striving to delight the palettes of patients and guests, you’ll be assisting the Executive Chef with developing the best possible kitchen staff. Your passion for making a difference fits in well with the Legacy mission of making life better for others. Legacy Salmon Creek Medical Center is Southwest Washington’s most modern hospital, offering the latest technology in a setting designed for comfort and care for the whole family. We feature innovations in joint replacement, robotic surgery, pelvic health for women, cancer care, intensive care for newborns, neurosurgery, medical care for children and more. Responsibilities LEADERSHIP SKILLS: Site specific food services are delivered expediently through effective organization of production staff and workflow design. Expands their working knowledge of the principles and techniques of supervising staff by working with Executive Chef and Manger. Clearly convey goals, expectations, and objectives to employees, allowing them input on how the goals should be accomplished. Collaborates with Manager, Executive Chef and Supervisor(s) for all food-related needs in cafeteria and catering operations. Collaborates with clinical team in the absence of Executive Chef Uses principles of continuous quality improvement, develops and maintains positive public image of department by clearly defined standards of service. JOB KNOWLEDGE: Technical, regulatory and operational knowledge of practices/procedures and equipment Maintains food specifications to assure only high-quality foods are prepared and distributed as directed. Must become fluent in Computriton modules per the determination of the Executive Chef and/or Manager Maintains quality standards for food production/preparation practices and assures personnel are properly trained. Plans, organizes and implements food production for site special events under the guidance of the Executive Chef and Catering Director. Maintains high quality nutritious recipes and assists in menu planning for patient and non-patient food service. Inspects work, storage and service areas to ensure compliance with all regulatory and licensing agencies. Suggests changes/improvements in equipment and specifications Shares with Executive Chef special dishes, original recipes and seasonal offerings for future menu use. Trains employees in cooking methods, presentation techniques, portion control and retention of nutrients. ORGANIZATIONAL SKILLS: Organizes and prioritizes daily workload using appropriate time management principles Completes assigned projects in a timely fashion. Reviews, records and reports data related to all aspects of food storage and preparation/production as directed by the Executive Chef or Manager. Assures monitoring systems are in place for production areas to minimize over production and waste. COMMUNICATION: Written and verbal communication is appropriate Promotes an effective communication network among staff. Communicates with Executive Chef and other supervisors regarding any problems. FINANCIAL: Strong financial management skills in all areas of food production activity Works pro-actively with the Executive Chef to meet or exceed budget requirements for cost of supplies and labor for food reparation/production. Ability to analyze and understand monthly financial labor and supplies reports. Controls food costs through use of standard recipes and waste control procedures. Accurate use of recipes to control portion, price and profitability. Maintains cost effectiveness of food purchases by assuring prices charged by vendors are in accordance with vendor agreements. Ensures proper handling of invoices for prompt payment to vendors. TECHNICAL SKILLS: knowledge and expertise in food science and merchandising Works actively to expand working knowledge and expertise in food production systems with an emphasis on: menu planning, forecasting, purchasing, receiving, storage, preparation, service and accountability. Demonstrates culinary skills exhibiting creativity and innovation. Maintains menus and recipes to meet therapeutic goals with minimal assistance. Possesses extensive knowledge of HAACP guidelines in order to implement an effective sanitation program. Maintains the location procedures/standards for retail and catering operations. Assists in the Implementation of any new programs: catering, patient services, floor stock and retail operations. EFFECTIVE USE OF RESOURCES: Effective use of time, people, supplies, safe and attentive work practices. Works in a safe manner. Maintains a safe and clean work environment. Promotes cost effectiveness through the proper use and conservation of supplies and equipment. Identifies cost saving measures. Report needed repairs or potential hazards to the appropriate department as soon as identified. Report all on-the-job injuries and seeks medical attention as appropriate. Qualifications Education: High school diploma. Experience: A minimum of three to five years’ experience in high volume food preparation with at least one year in a lead or coordinator role. Skills: Ability to read English. Keyboard skills and ability to navigate electronic systems applicable to job functions. Knowledge of food service standards and practices, principles of supervision and ability to effectively communicate in both oral and written form. Demonstrated skills in time management, organizing workload and workflow, sound decision making, and the ability to provide outstanding guest service. Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program. Ability to remain calm and productive under varying job pressures utilizing critical thinking skills to organize and prioritize workload. Licensure Current applicable County Food Handler’s card. Pay Range USD $27.91 - USD $39.91 /Hr. Our Commitment to Health and Equal Opportunity Our Legacy is good for health for Our People, Our Patients, Our Communities, Our World. Above all, we will do the right thing. If you are passionate about our mission and believe you can contribute to our team, we encourage you to apply—even if you don't meet every qualification listed. We are committed to fostering an inclusive environment where everyone can grow and succeed. Legacy Health is an equal opportunity employer and prohibits unlawful discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion or creed, citizenship status, sex, sexual orientation, gender identity, pregnancy, age, national origin, disability status, genetic information, veteran status, or any other characteristic protected by law. To learn more about our employee benefits click here: www.legacyhealth.org/For-Health-Professionals/careers/benefiting-you

Responsibilities

The Sous Chef will coordinate and oversee food production and presentation for catered, patient, and retail menu items while ensuring safety standards. They will also assist the Executive Chef in developing kitchen staff and maintaining high-quality food service.