What are the responsibilities and job description for the Sous Chef position at DCH Health System?
Overview
Responsible for assisting the Executive Chef and supervising a shift of 3 or more cooks. Responsible for the preparation of a variety of regular and modified, cooked and baked products for patients and other customers. Cleans and sanitizes equipment and work area.
Responsibilities
DCH Standards:
- Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
- Performs compliance requirements as outlined in the Employee Handbook
- Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.
- Requires use of electronic mail, time and attendance software, learning management software and intranet.
- Must adhere to all DCH Health System policies and procedures.
- All other duties as assigned.
Qualifications
High School graduate or equivalent. Able to read and write English and understand and interpret follow detailed written and oral instructions. Three years experience that is directly related to the duties and responsibilities specified and supervisory experience required. Certification is desired. Certification may be counted for one year of the required experience. Able to operate a variety of food service equipment such as fryers, choppers, steamers, etc. Managers ServSafe certification required. Must be able to read, write legibly, speak and comprehend English.
WORKING CONDITIONS
Environmental
May work in a hot humid environment. Work area temperatures may exceed 90 F. May be exposed to temperatures lower than 0 F on occasion. Risk of injury from sharp objects, hot surfaces, caustic chemicals and moving heavy parts and equipment.
Physical
Medium Work. Requires extensive standing and walking. Must lift objects weighing 50 lbs on an occasional basis and 35 lbs. on a regular basis.
Psychological
Frequent contact with patients, coworker and staff members face-to-face and by telephone. Possible dealings with upset or unpleasant patients, employee or customers. Responsible for proper food handling practice to ensure sage food is served to patients and customers. Receives and shares information via electronic mail. Requires independent thinking and decision making as well as that done in conjunction with Supervisor or Manager.
Physical presence onsite is essential. Hearing must Vision must be normal or corrected to within normal range. Able to perform the duties with or without reasonable accommodation.
