Sous Chef - BLH FT

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Culinary & Hospitality Associates execute all assigned duties, under general supervision and according to established procedures, within the daily scope of the Food Service department. The incumbent must possess an unwavering sense of compassion and the highest possible level of customer service. All members of the Bronson Food & Nutrition team are expected to consistently deliver the highest level of service to all customers; demonstrate a willingness and desire to work as a part of a team and contribute to a safe and positive environment; work independently and manage time effectively; follow basic instructions and pay attention to detail in the completion of assigned duties. Employee should also expect to perform duties outside of specific role on a regular basis and to fulfill any responsibilities associated with the Food and Nutrition Departments daily operations. These responsibilities, related to and dependent upon the specific environment in which the person is scheduled, include but are not limited to those outlined below.

The Culinary & Hospitality Associate Level 5 must be self-assured, internally motivated, and capable of effectively prioritizing a broad range of work tasks and responsibilities across multiple job functions and work environments. The individual must possess strong critical thinking skills, patience, compassion, and the highest possible level of customer service acumen. Specific responsibilities include development of daily staffing flow sheet, execution of daily food production, and execution of daily responsibilities of all staff within assigned work environment . They are expected to competently modify production volumes, adjust and scale recipes and procedures as necessary. At the highest level of the non-management department structure, the incumbent serves as a role model for their teams, by consistently functioning at peak performance and professionalism. Having consistently performed at the highest level, they must share their advanced knowledge and skills through training and coaching of their peers. They will be called upon to ensure effective completion of all required work, in the absence of managers or supervisors. Effective time management, quality control, inventory monitoring & ordering, staff training, conflict resolution, and staff motivation and productivity are basic expectations of any individual at this level. This includes routinely reviewing sales volumes and matching to production levels; monitoring product waste and labor efficiencies; ensuring consistent supply of required products and ingredients required to execute planned menu. They are responsible for the oversight and confirmation of proper training for each member of the team in their assigned environment. The utmost care must be given to ensuring staff satisfaction, productivity, and safety across all shifts and work environments.

Required Qualifications:

• High school diploma or general education degree (GED) required
• Strong functional knowledge of food safety and sanitation
• Ability to:
  • Communicate clearly and understand basic verbal and written directions
  • follow basic food assembly & packaging instructions
  • read and understand, the English language
  • write and scale complex recipes, and improvise as necessary
• Comprehensive knowledge of food safety and sanitation
• Demonstrated ability to communicate clearly by understanding, interpreting, and relaying/delivering complex verbal and written directions
• High-level math skills required for budgeting, production planning, policy and procedure development and enforcement
• Experience in utilizing computer systems (i.e. Microsoft Office Suite, Active Staffer, or other scheduling programs)
• Employees providing direct patient care must demonstrate competencies specific to the population served

• Serve Safe Certification or other comparable third-party food safety certification

Dependent on job responsibilities, a valid Michigan drivers license and insurability through Bronsons carrier may be required.

Desired Qualifications:

• Extensive customer service experience

• Self-motivated, independent and creative thinker
• Strong organizational & problem solving skills

• Dietary Technician certification
• Related experience or education demonstrating knowledge of therapeutic diets
• Five years cooking experience, preferably in a high volume health care operation

• Completion of KVCC Bronson Healthy Living Campus courses: AGF 110 & 210 CUL 100 & 125, Cooking for Health, Reading the Fine Print, COM 210, WPE 130
• 5+ years leadership experience or college credits
• Previous experience in food supply chain and/or agriculture

• Formal culinary education

Job Responsibilities:

• Oversee consistent and thorough training of staff
• Ensure effective time management of kitchen staff, completion of job duties, monitoring staff productivity and timeliness of service
• Monitor adherence to department safety and sanitation policies and procedures
• Delegate work assignments to team members
• Effectively communicate any observable concerns with Supervisor/Management
• Monitor/adjust daily and weekly schedule & flow sheet
• Develop thoughtful solutions to improve kitchen functionality and increase productivity
• Monitor and respond to TempTrak temperature monitoring system
• Regularly evaluate food quality based on presentation, temperature, timeliness of delivery, flavor, and appearance by conducting randomized product quality checks
• Complete essential shift duties associated with vacant positions on an as needed basis, after exhausting options for filling these vacant roles with qualified personnel
• Function as conduit from department leadership to hourly staff by clearly and routinely conveying critical information, procedural changes, good news, and recognition
• Prepares, apportions, distributes, and stores various hot and cold food items (e.g., appetizers, cold plates, salads, sandwiches, soups, mashed potatoes, vegetables, fruits, fruit cups, and desserts) according to recipes, production sheets, portion control standards, established procedures, and/or specific instructions
• Measures, washes, cleans, mixes, and combines ingredients for preparation of food production items (e.g., peels, dices, shreds, and slices fruit, vegetables, and other items)
• Operates/utilizes automatic appliances and manual kitchen utensils
• Appropriately modifies production amounts given the proper recipe
• Maintains the highest standard of quality and utilization of proper cooking methods
• Demonstrates commitment to providing outstanding customer service to customers and peers in a manner that is reflective of our mission, values and customer service standards
• Performs various cooking tasks, including preparing and cooking meats, vegetables, desserts and special dishes as required by the daily menu plan
• Bakes breads, cakes, cookies and pies-as needed
• Cleans and maintains a variety of kitchen equipment including stoves, refrigerators, work tables, mixers, kettles, utensils and dishwashers
• Perform job assignments on an independent basis referring difficult or unusual problems to Management for technical guidance and direction
• Communicates and ensures compliance with policies and procedures
• Flexibility and skills to work all positions within scheduled department

• Ensures that all food production is completed on time and in accordance with standards
• Closely monitors and maintains kitchen-specific production and waste logs
• Supports department leaders & Supply Chain Specialist with inventory and ordering
• Ensures completion staff duties by confirming shift change checklists
• Maintains working knowledge of all positions throughout the department

• Monitoring of tardy/leave early/absences
• Other duties and responsibilities as assigned

Conditions exist more than 90% of the work time:

• Work which is constantly and exceptionally tiring mentally and/or visually
• Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools
• Balancing of multiple priorities in stressful situations and busy environments
• Work requiring high levels of strength and/or stamina
• Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 50 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
• Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
• Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary instructs Kitchen staff of the same
• Maintains a safe workplace by keeping work area free of hazards, ensuring that all equipment, counters, utensils, and assigned work areas are properly cleaned and maintained, and correcting and/or properly reporting any safety hazards.

Bronson Battle Creek Specific

• D ependent on job responsibilities, a valid Michigan drivers license and insurability through Bronsons carrier may be required.

Agency Use Policy and Agency Submittal Disclaimer

Bronson Healthcare Group and its affiliates (Bronson) strictly prohibit the acceptance of unsolicited resumes from individual recruiters or third-party recruiting agencies ("Recruiters") in response to job postings or word of mouth. Unsolicited resumes sent to any employee of Bronson by Recruiters, without both a valid written agreement with Bronson and a direct written request from the Bronson Talent Acquisition Department for a specific job position, will be considered the property of Bronson. Furthermore, no fees will be owed or paid to Recruiters who submit resumes for unsolicited candidates, even if those candidates are hired. This policy applies regardless of whether the Recruiter has a pre-existing agreement with Bronson. Only candidates submitted through a specific written agreement with the Bronson Talent Acquisition Department for a named position are eligible for fee consideration.