Sous Chef - Childrens Hospital of The King's Daughters

• GENERAL SUMMARY

The Sous Chef ensures effective operations in accordance with CHKD company policy/procedures, federal, state and local regulations. Supervises workers and duties of all food service personnel to ensure quality service and standards. Must work closely with Executive Chef, CHKD leadership, as well as with all team members Reports to department leadership.

• ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the highest level of food quality, and service in accordance with the values of company standards and regulatory compliance.
• Based on corporate and client objectives, develops plans to meet these objectives in conjunction with his/her supervisor.
• Reviews with the production staff daily, their plans to meet storage, production and service needs. Ensures that production and waste records are complete and accurate and that recipes are followed in production.
• Through close monitoring of food service lines in all operations, ensures that food quality and selection consistently meet customer needs and company standards.
• Directs and reviews team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures.
• Develops working rapport with the staff.
• Trains supervisors on a continual basis and is responsible for continual upgrading of all employees and optimal utilization of labor. Collaborates with assigned Human Resources Business Partner and Human Centers of Excellence regarding new hires, terminations, promotions and changes in the work force for approval by the General Manager.
• Is responsible for the orientation of each new employee, appraising performance on a daily basis and making necessary adjustments or corrections. Provides a performance feedback in accordance with CHKD company policy.
• Assist Executive Chef with the maintenance of all compliant recipes, production sheets, accurate record keeping, taking and evaluating weekly inventory, maintains weekly operation reports, and reporting in accordance with company systems policy and procedures.
• Maintains contact with customers to be aware of customer acceptance of the food program.
• Works with Executive Chef to address customer complaints, suggestions or requests immediately.
• Assists Executive Chef with weekly meetings with members of the supervisory team and the food service employees.
• Keeps personal work areas clean, neat and efficiently arranged at all times.
• Performs all other duties as assigned.

• LICENSES AND/OR CERTIFICATIONS

• Required Licenses and/or Certifications
  • Current City of Norfolk food handling training required at time of hire.
• Preferred Licenses and/or Certifications
  • None

• MINIMUM EDUCATION AND EXPERIENCE REQUIREMENTS

• Required Education and Experience
• Preferred Education and Experience
• Required Knowledge, Skills, and Abilities

• WORKING CONDITIONS

Noisy and distracting kitchen / food service environment with regular exposure to cold and hot temperatures, such as working near ovens or retrieving food from freezers. Often exposed to hazardous situations and conditions that can produce cuts or minor burns.

• PHYSICAL REQUIREMENTS

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PI254339700