Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,700.00 - $67,200.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
flexible scheduling
Job Description
Sanford Health stands as the largest rural health system in the United States, deeply committed to transforming the health care experience and ensuring access to exceptional health care services in America's heartland. Renowned for its expansive network of facilities and dedication to patient care, Sanford Health integrates cutting-edge medical technology with compassionate service to meet the diverse needs of the communities it serves. With a core philosophy rooted in innovation, trust, and excellence, Sanford Health continues to set new standards in healthcare delivery while fostering an environment where both patients and employees thrive.
Within this esteemed organization, the role of Sous Chef is pivotal in managing the culinary operations of a designated kitchen area. This position is designed to oversee food preparation activities, ensuring that every dish meets the highest standards of quality and presentation. The Sous Chef works closely with culinary teams to design new recipes, plan menus, and maintain consistency in taste and appearance. This role demands strong leadership capabilities as the individual will supervise kitchen staff, enforce food safety protocols, and manage inventory controls diligently.
The Sous Chef's responsibilities encompass adhering to strict cost control procedures through meticulous monitoring of food production charts, par inventories, and standardized recipe use. Ensuring compliance with health department regulations, the Sous Chef guarantees appropriate handling, storage, and rotation of food products, including temperature management. Equipment maintenance also falls under this role's purview, with daily checks necessary to sustain operational functionality.
A critical component of this role includes fostering a positive and productive work environment by providing ongoing training and coaching to team members. The Sous Chef is expected to work collaboratively alongside the culinary staff, promoting unity and continual professional development. This position demands flexibility with varied work shifts, including nights, weekends, and event-driven peak hours, requiring a dedicated and self-motivated professional who can balance detailed, multi-tasking responsibilities while guiding others effectively.
Beyond kitchen operations, the Sous Chef engages in activities such as scheduling, purchasing, food cost control, and handling customer feedback or complaints. The role requires a balance between technical culinary skills and interpersonal excellence, embodying Sanford Health's values of honesty, integrity, and guest orientation. This leadership position is crucial in delivering consistent, high-quality dining experiences that reflect the organization's commitment to overall patient and staff satisfaction.
Within this esteemed organization, the role of Sous Chef is pivotal in managing the culinary operations of a designated kitchen area. This position is designed to oversee food preparation activities, ensuring that every dish meets the highest standards of quality and presentation. The Sous Chef works closely with culinary teams to design new recipes, plan menus, and maintain consistency in taste and appearance. This role demands strong leadership capabilities as the individual will supervise kitchen staff, enforce food safety protocols, and manage inventory controls diligently.
The Sous Chef's responsibilities encompass adhering to strict cost control procedures through meticulous monitoring of food production charts, par inventories, and standardized recipe use. Ensuring compliance with health department regulations, the Sous Chef guarantees appropriate handling, storage, and rotation of food products, including temperature management. Equipment maintenance also falls under this role's purview, with daily checks necessary to sustain operational functionality.
A critical component of this role includes fostering a positive and productive work environment by providing ongoing training and coaching to team members. The Sous Chef is expected to work collaboratively alongside the culinary staff, promoting unity and continual professional development. This position demands flexibility with varied work shifts, including nights, weekends, and event-driven peak hours, requiring a dedicated and self-motivated professional who can balance detailed, multi-tasking responsibilities while guiding others effectively.
Beyond kitchen operations, the Sous Chef engages in activities such as scheduling, purchasing, food cost control, and handling customer feedback or complaints. The role requires a balance between technical culinary skills and interpersonal excellence, embodying Sanford Health's values of honesty, integrity, and guest orientation. This leadership position is crucial in delivering consistent, high-quality dining experiences that reflect the organization's commitment to overall patient and staff satisfaction.
Job Requirements
- Associate's degree
- two to three years of related experience and/or training preferred
- two years of culinary experience in high volume/event driven restaurants preferred
- completion of food safety and sanitation training
- ability to work varied shifts including nights and weekends
- strong attention to detail
- good attendance and punctuality
- ability to supervise and motivate staff
- effective problem-solving skills
Job Qualifications
- Associate's degree (AA)
- two to three years of related experience and/or training preferred
- two years of strong culinary background with high volume/event driven restaurant experience preferred
- food safety and sanitation training
- leadership skills
- ability to work in a team environment
- strong multitasking and organizational skills
- good communication and interpersonal skills
Job Duties
- Assist in designing new recipes
- plan menus and select plate presentation
- adhere to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets
- supervise and ensure production of consistently high quality food
- monitor and check maintenance of all kitchen equipment daily
- comply with food safety and sanitation guidelines
- ensure proper receiving, storage including temperature setting, and rotation of food products to comply with health department regulations
- assist with scheduling kitchen staff, purchasing products, and processing paperwork
- maintain and implement daily food prep lists
- provide ongoing training and coaching of team members
- promote a positive work environment by working alongside staff for continued development
- obtain feedback on food and service quality
- handle customer problems and complaints
- perform any other tasks assigned by Food and Beverage Manager
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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