Sous Chef-SC

Columbus, GA, USA|

Job Overview

Benefits

Health Insurance

Paid Time Off

Professional Development

Retirement Plan

Disability insurance

Employee assistance program

Job Description

Forefront Healthcare is a dedicated healthcare service provider known for its commitment to enhancing patient care and well-being. With a strong focus on quality service and nutritional excellence, Forefront Healthcare operates within the healthcare industry, specifically providing dietary and nutritional solutions in healthcare settings. The organization has built a reputation for its collaborative work culture and emphasis on patient-centered care, ensuring the health and satisfaction of the communities it serves. \n\nForefront Healthcare is currently seeking a passionate and experienced Sous Chef to join their vibrant team. This role is pivotal in maintaining the high standards of food preparation and meal service that the organization is recognized for. The Sous Chef will work closely with the Dietary Manager and Dining Management, playing a crucial role in the day-to-day operations of the dietary department. This position is suitable for a culinary professional who thrives in a healthcare environment and is eager to contribute to the nutritional care of patients. The Sous Chef will be responsible for coordinating food preparation schedules, ensuring meals are prepared according to portion control standards, and creatively collaborating on menu planning and special events. In addition to culinary duties, the role involves supervising dietary staff in the absence of the Dietary Manager and ensuring compliance with food safety, sanitation, and facility regulations. \n\nThis hourly position offers a dynamic work schedule that includes days, evenings, some weekends, and holidays, reflecting the essential nature of continuous dietary services in healthcare. Candidates will benefit from working in a supportive environment that values teamwork, accountability, and professional growth. Practical knowledge of food safety certifications such as ServSafe is required, alongside experience in food service within healthcare dietary settings. The role demands excellent motor skills, manual dexterity, and the ability to perform routine tasks with attention to detail and a strong commitment to safety. Forefront Healthcare is an equal opportunity employer, promoting diversity and inclusivity in its hiring practices.

Job Requirements

Ability to read, write, and speak English
high school graduate or equivalent education preferred
minimum one year of food service experience in a health care dietary setting desired
general knowledge of quantity cooking and portioned serving
ServSafe certification
ability to perform manual dexterity and motor coordination tasks
willingness to work flexible hours including emergencies
patient and tolerant attitude
knowledge of facility policies and safety regulations
ability to follow recipe directions and diet orders

Job Qualifications

High school graduate or equivalent education preferred
education in quantity cooking and therapeutic diets preferred
minimum one year of food service experience in a health care dietary setting desired
general knowledge of quantity cooking, food preparation, and portioned serving
ServSafe certification

Job Duties

Coordinate food preparation and meal service
plan and initiate a cooking schedule for food preparation to meet the meal schedule
prepare, season, cook, and serve for assigned meal ensuring appropriate portioned servings according to portion control standards
prepare nutritional snacks for patients as directed by the Dietary Manager
creatively collaborate with Dining Management on special events and menus
monitor the temperature of hot and cold foods to ensure established temperature goals are met and maintained throughout meal service
supervise and assist in the storage of supplies and food products
determine the amount and type of food and supplies required for daily menus
notify the Dietary Manager of food, supplies, or equipment needs
report equipment breakdowns and unsafe conditions
supervise dietary staff in the absence of the Dietary Manager
clean equipment and work areas as assigned
attend and present in-service educational programs
follow defined safety codes
understand and follow facility fire and disaster plans
perform other department duties assigned by the Dietary Manager
demonstrate accountability for personal and professional growth
complete mandatory training and competencies annually