Job Information
Excela Health SOUS CHEF in Latrobe, Pennsylvania
Description
Job Summary
The Sous Chef is responsible for planning and directing food preparation in the kitchen, while maintaining high culinary standards, creativity, and quality. Assists with overseeing the kitchen staff in their daily activities and motivates them to strive for culinary excellence that they follow food processing and distribution of food products according to policy/process. In addition, the Sous Chef helps manage the inventory of supplies and maintains safe and sanitary conditions for quality food production and service. Serves as a resource to production staff and all food service staff on production and service issues. Assists manager with coordination of catered functions and special projects.
Essential Job Functions
Communicates Independence Health Vision and Mission to staff. Shows initiative in problem solving.
Models and exemplifies the Leadership Pledge in a consistent and proactive manner.
Supports change in a complex healthcare environment.
Acts promptly to resolve problems. Informs a manager of actions taken. Consults with manager when needed.
Sets goals for self and assist staff with goals in support of Independence Health Mission and Vision.
Holds self and others accountable; takes responsibility for action; adheres to department standards.
Maintains a safe work environment.
Completes mandatory annual education for self. Participates in leadership training as mandated at minimum. Assures staff that staff complete mandatory annual education and competencies.
Applies attendance policy consistently. Holds staff accountable for adherence to break and meal schedules.
Equitably applies policy and procedures using corrective action in a fair and consistent manner.
Assures staff complies with Infection Control Policies & Safety Measures.
Assesses customer needs and considers the customer in decision making.
Responds to service recovery issues within required time frame to the satisfaction of the customer.
Creates a healthy work environment and promotes teamwork.
Involves staff in decision making whenever feasible. Provides feedback to staff on decisions.
Helps manager to interview and provides input into the hiring process.
Orients and trains new staff. Provides in services to staff as needed on new procedures or equipment.
Utilizes the performance appraisal process as a tool to coach and mentor staff. Assists staff with goal setting.
Maintains memos and communications for assigned areas of responsibilities.
Provides feedback to staff on their performance in a timely manner.
Helps resolve conflict. Promotes open communication and respect among staff.
Other duties as assigned.
Specialty Functions
Coordination of the food production area. Promotes the production of high quality, nutritious foods within budgetary guidelines, as well as standards of quality and safety.
Prepares production schedules in a timely manner which assures that the food served will be of high quality, meet safety standards and meet service requirements.
Monitors that production staff adheres to production schedules and reports appropriately.
Reviews menus and census daily. Adjusts production schedules including counts according to service requirements. Plans for substitutes if necessary. Checks with Supervisor or manager and communicates to staff.
Monitors leftovers and assures that staff keeps accurate records. Makes adjustments to historical data for future production schedules. Plans for utilization of leftovers.
Participates in standardized recipe development and testing which corresponds to menu items.
Utilizes food service software to analyze, quantify, and cost recipes and menus.
Assists with actual production of food as needed.
Communicates changes and substitutions to staff in a timely manner.
Assist with the development of employee schedules for production area.
Promotes service of high quality food to patients and customers.
Communicates appropriate serving sizes to cafe, food delivery, and production staff. Ensures adherence to correct portioning.
Monitors temperatures and quality of foods before they leave the production area and during service to patients and cafeteria.
Investigates customer complaints in a timely manner. Implements action plan if necessary.
Teaches and coaches production staff in cooking techniques.
Ensures that recipes are followed correctly and when there is a concern with a recipe, reports appropriately.
Ensures that sanitation and safety standards are followed consistently.
Ensures that production area sanitation tasks are completed and documented.
Reports production equipment concerns.
Reports food and supply shortages in a timely manner.
Manages the ordering for the department.
Investigates new CMA products and presents information with recommendations for use.
Obtains cost and nutrient information.
Orders food and supplies for the department while maintaining budgetary constraints.
Communicates to manager and supervisor food items in inventory which need to be incorporated into menus.
Assists with menu development for cafe and patient tray line.
Assist the manager with special events planning and execution.
Offers menus or service suggestions.
Prepares food items for the event.
Sets up displays as directed by the manager.
Acts as liaison within the Food and Nutrition department to ensure employees adhere to department and system policies.
Keeps abreast of department practices and policies.
Works a.m. and p.m. shifts.
Maintains familiarity with department task assignments.
Responds to management if any policy or process violation occurs and reports appropriately.
Assures clean and sanitary food preparation areas.
Ensure equipment and kitchen cleanliness.
Trains team members on correct cleaning/sanitizing procedures.
Completes routine audits to assure compliance with cleaning/sanitizing.
Remains current in foodservice trends.
Required Qualifications
High School Diploma, GED or higher level of education.
Completion of a two-year culinary program and/or 5 years of experience in food production, menu creation, and day to day operations of a professional kitchen.
Strong leadership ability, good organizational skills, independent and critical thinking skills, sound judgment, and knowledge.
Strong ability to communicate complex and/or controversial topics and concepts to a wide and diverse audience.
Functional Skills on PC and Related Software (Microsoft Office)
Knowledge of basic Office Equipment such as copier, fax machine, etc.
Proficiency in the use of Excel Spreadsheets, PowerPoint, and various software programs.
Proficiency in Microsoft Office including Outlook.
Ability to multi-task and prioritize assignments.
Preferred Qualifications
Some experience in healthcare setting preferred.
Culinary apprenticeship and/or 3 years supervisory experience in a high volume or institutional food service operation.
License, Certification & Clearances
SERV Safe Certified (or within 6 months of hire).
Act 34-PA Criminal Record Check from the PA State Police system
Supervisory Responsibilities
- This position has no direct supervisory responsibilities, but does serve as a coach and mentor for other positions in the department.
Position Type/Expected Hours of Work
Incumbent will be scheduled based on operational need (rotate shifts, standby, on-call, etc.).
Travel may be expected locally between Independence Health System locations.
LEAN
- Actively promotes a Lean work culture by performing team member duties to encourage consistent use of LEAN principles and processes, including continually seeking work process improvements. Recognizes the necessity of taking ownership of one’s own motivation, morale, performance and professional development. Strives for behavior consistent with being committed to Independence Health missions, vision and values.
AAP/EEO
Independence Health System is an Equal Opportunity Employer. It is the policy of Independence Health to prohibit discrimination of any type and to afford equal employment opportunities to employees and applicants, without regard to race, color, religion, sex, national origin, age, marital status, non-job related disability, veteran status, or genetic information, or any other protected class. Independence Health System will conform to the spirit as well as the letter of all applicable laws and regulations.
Ability to perform the Essential Functions listed on the Physical Conditions and ability to perform the Essential Functions on the Working Condition chart below.
Work Environment
Effective March 2020 or during pandemic: goggles, face shield and mask are required according to CDC guidelines
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Essential – Absolute Necessity.
Marginal – Minimal Necessity.
Constantly – 5.5 to 8 hours or more or 200 reps/shift.
Frequently – 2.5 to 5.5 hours or more or 32-200 reps/shift.
Occasionally – 0.25 to 2.5 hours or 2-32 reps/shift.
Rarely – Less than 0.25 hours or less than 2 reps/shift.
Physical Condition
Essential
Marginal
Constantly
Frequently
Occasionally
Rarely
Never
Extreme Heat
x
x
Extreme Cold
x
x
Heights
x
Confined Spaces
x
Extreme Noise(>85dB)
x
Mechanical Hazards
x
x
Use of Vibrating Tools
x
x
Operates Vehicle (company)
x
Operates Heavy Equipment
x
Use of Lifting/Transfer Devices
x
x
Rotates All Shifts
x
x
8 Hours Shifts
x
x
10-12 Hours Shifts
x
On-Call
x
Overtime
x
x
Travel Between Sites
x
Direct Patient Care
x
Respirator Protective Equipment
x
x
Eye Protection
x
x
Head Protection (hard hat)
x
Hearing Protection
x
Hand Protection
x
x
Feet, Toe Protection
x
Body Protection
x
x
Latex Exposure
x
x
Solvent Exposure
x
Paint (direct use) Exposure
x
Dust (sanding) Exposure
x
Ethylene Oxide Exposure
x
Cytotoxic (Chemo) Exposure
x
Blood/Body Fluid Exposure
x
Chemicals (direct use) Exposure
x
x
Mist Exposure
x
Wax Stripper (direct use)
x
Non-Ionizing Radiation Exposure
x
Ionizing Radiation Exposure
x
Laser Exposure
x
Physical Demands
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Essential – Absolute Necessity.
Marginal – Minimal Necessity.
Constantly – 5.5 to 8 hours or more or 200 reps/shift.
Frequently – 2.5 to 5.5 hours or more or 32-200 reps/shift.
Occasionally – 0.25 to 2.5 hours or 2-32 reps/shift.
Rarely – Less than 0.25 hours or less than 2 reps/shift.
Physical Condition
Essential
Marginal
Constantly
Frequently
Occasionally
Rarely
Never
Bending (Stooping)
x
x
Sitting
x
x
Walking
x
x
Climbing Stairs
x
x
Climbing Ladders
x
Climbing Stepstool
x
x
Standing
x
x
Kneeling
x
x
Squatting (Crouching)
x
x
Twisting/Turning
x
x
Keyboard/Computer Operation
x
x
Gross Grasp
x
x
Fine Finger Manipulation
x
x
Hand/Arm Coordination
x
x
Pushing/Pulling(lbs. of force)
x
15#
15#
Carry
x
10#
30#
Transfer/Push/Pull Patients
x
Seeing Near w/Acuity
x
x
Feeling (Sensation)
x
x
Color Vision
x
Hearing Clearly
x
x
Pulling/Pushing Objects Overhead
x
x
Reaching Above Shoulder Level
x
x
Reaching Forward
x
x
Lifting Floor to Knuckle
###
30#
Lifting Seat Pan to Knuckle
###
10#
30#
Lifting Knuckle to Shoulder
###
10#
30#
Lifting Shoulder to Overhead
###
30#
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
