Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $21.00 - $30.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
health care and dependent care spending accounts
Short term disability insurance
long term disability insurance
Generous time-off benefits
403b Retirement Plan with matching contributions
Tuition Assistance
Employee Assistance Programs
Employee Emergency Assistance Fund
Job Description
Craig Hospital is a renowned specialized healthcare facility dedicated to providing exceptional care and rehabilitation services, particularly focusing on patients with spinal cord injuries and brain trauma. Known for its commitment to restoring quality of life and independence for its patients, Craig Hospital combines cutting-edge medical technology with compassionate care and a multidisciplinary approach. The hospital's mission revolves around advancing rehabilitation and research, fostering a healing environment, and promoting continuous improvement through innovation and teamwork.
The Sous Chef position at Craig Hospital plays a critical role within the Food Production department, supporting the Kitchen Manager/Chef in leading a well-coordinat... Show More
The Sous Chef position at Craig Hospital plays a critical role within the Food Production department, supporting the Kitchen Manager/Chef in leading a well-coordinat... Show More
Job Requirements
- ServSafe Food Production Manager Certification
- High school diploma or equivalent required
- 3-5 years of progressive food service experience required
- Strong knowledge of food safety and food service management
- Excellent organization and customer service skills
- Ability to successfully handle multiple priorities and prioritize and schedule accordingly
- Effective communication skills with a variety of personnel
- Advanced supervisory, team-building, conflict resolution, and communication skills, both verbal and written
- Ability to calculate basic mathematical figures and amounts
- Strong computer skills, including Microsoft Office suite
Job Qualifications
- ServSafe Food Production Manager Certification
- High school diploma or equivalent required
- Associate's degree in Culinary Arts or related field preferred
- 3-5 years of progressive food service experience required
- Leadership experience preferred
- Strong knowledge of food safety and food service management
- Excellent organization and customer service skills
- Ability to successfully handle multiple priorities and prioritize and schedule accordingly
- Effective communication skills with a variety of personnel
- Advanced supervisory, team-building, conflict resolution, and communication skills, both verbal and written
- Ability to calculate basic mathematical figures and amounts
- Strong computer skills, including Microsoft Office suite
Job Duties
- Assist with onboarding new staff and assist with providing direction of food production personnel in the absence of the Kitchen Manager/Chef
- Assist the Kitchen Manager/Chef in daily tasks, scheduling, inventory, ordering, receiving and staff training
- Participate in the production of food on a daily basis
- Review and analyze reports, records, and directives and confer with coworkers to obtain data required for planning food production activities
- Train and educate staff on new menu items and changes in procedures for current menu items
- Monitor and ensure staff are implementing menu changes appropriately
- Conduct training for staff in the presentation of food, including pureed food, to ensure that customers have a quality dining experience
- Responsible for food product safety for customers by ensuring that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
- Demonstrate knowledge of ServSafe and HACCP standards
- Assist with maintaining a department HACCP program
- Assess customer preferences, current trends, and best practices to develop a long-range plan that facilitates continuous program improvement
- Monitor and analyze costs associated with supplies, staffing, etc.
- Determine the labor, food, and supply cost of menu items and assist in pricing cafeteria and catering events
- Prep food according to prep sheets and/or departmental procedures for all ingredients that can be washed, peeled, cut, and measured in advance
- Measure, mix, and prepare all menu items using standardized recipes
- Suggest improvements to standardized recipes
- Minimize waste and maximize quality by ensuring that food is batch cooked appropriately
- Review production sheets to confirm they are completed properly for the actual amount produced
- Follow recipes, pull/prep sheets, and production sheets and ensure other Food Production personnel are following them too
- Use a variety of large-volume cooking equipment, including, but not limited to, convection ovens, steamers, steam-jacketed kettles, tilt skillet, range, and mixers
- Assist in determining production needs using production sheets, historical data and experience
- Assist in maintaining the back of the house IT system to include inventory, recipes and food production
Job Location
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