Sous Chef

Position will close 08/01/2025

Position summary:

The Sous Chef is responsible for supporting the Kitchen Manager/Chef in leading a team of Food Production staff that delivers high-quality, great-tasting food. This position is responsible for participating in the inventory, procurement, and daily production of food, including production planning and controls and HACCP procedures/safe food handling practices for patient food service, retail food service, and catering. This position will assist the Kitchen Manager/Chef in managing the categories of labor, food cost and ordering. Additionally, the Sous Chef is responsible for leading the production team in the absence of the Kitchen Manager/Chef.

Salary Range: $20.56 - $29.61 per hour based on experience

Schedule: Sunday 6:00am - 2:30pm and Monday - Thursday 7:00am - 3:30pm

Position Requirements:

• Licensure/Certification/Registrations: ServSafe Food Production Manager Certification.
• Education: High school diploma or equivalent required. An Associate's degree in Culinary Arts or related field is preferred.
• Experience: 3-5 years of progressive food service experience required. Leadership experience preferred.
• Skills & Abilities: 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. Must be able to successfully and effectively communicate with a variety of personnel. Advanced supervisory, team-building, conflict resolution, and communication skills, both verbal and written, are required. Ability to successfully handle multiple priorities and prioritize and schedule according to forecasting workloads. Ability to calculate basic mathematical figures and amounts. Strong computer skills, including Microsoft Office suite.

Essential Functions:

1. 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.
2. 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.
3. 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 puréed food, to ensure that customers have a quality dining experience.
4. 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.
5. Demonstrates knowledge of ServSafe and HACCP standards. Assist with maintaining a department HACCP program.
6. Assess customer preferences, current trends, and best practices to develop a long-range plan that facilitates continuous program improvement.
7. 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.
8. Prep food according to prep sheets and/or departmental procedures for all ingredients that can be washed, peeled, cut, and measured in advance.
9. Measure, mix, and prepare all menu items using standardized recipes. Suggest improvements to standardized recipes.
10. 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.
11. Follow recipes, pull/prep sheets, and production sheets and ensure other Food Production personnel are following them too.
12. Use a variety of large-volume cooking equipment, including, but not limited to, convection ovens, steamers, steam-jacketed kettles, tilt skillet, range, and mixers.
13. Assist in determining production needs using production sheets, historical data and experience.
14. Assist in maintaining the “back of the house” IT system to include inventory, recipes and food production.

** This job description is not intended to be an exhaustive list of all duties. Employee may perform other related duties as assigned

Craig Hospital Benefits:

Benefit Eligible Positions:

At Craig Hospital we offer a wide range of outstanding benefits that allow our employees to tailor a benefits package that meets their individual needs. Planning a family or looking forward to retirement, we have options. Our medical insurance is a self-funded plan administered by Allegiance Benefit Plans with a CIGNA network of providers offering two different comprehensive plans. We offer dental insurance through Delta Dental, and vision insurance through EyeMed . Craig offers Health Care and Dependent Care Spending Accounts . Craig also provides, and pays for both Short Term and Long Term Disability Insurance plans for every benefit-eligible employee. We offer generous time-off benefits to allow you to enjoy your time away from work too! Additionally, we have a 403b Retirement Plan with a generous matching contribution through Empower Retirement that you are eligible for upon hire. Want to go back to school? We have Tuition Assistance. Unexpected emergency? We have Employee Assistance Programs and an Employee Emergency Assistance Fund .

At Craig, we believe in offering best-in-class benefits and prioritize benefits to support you.

Salary Range: $20.56/ Hour - $29.61/ Hour