Sous Chef - Shepherd Center
Atlanta, GA
About the Job
About Shepherd Center
With five decades of experience, Shepherd Center provides world-class clinical care, research, and family support for people experiencing the most complex conditions, including spinal cord and brain injuries, multi-trauma, traumatic amputations, stroke, multiple sclerosis, and pain. An elite center ranked by" U.S. News "as one of the nation's top hospitals for rehabilitation, Shepherd Center is also recognized as both Spinal Cord Injury and Traumatic Brain Injury Model Systems. Shepherd is the only rehabilitation facility in the nation with an intensive care unit on-site, allowing us to care for the most complex patients and begin the rehabilitation process sooner. Shepherd Center treats thousands of patients annually with unmatched expertise and unwavering compassion to help them begin again.
Shepherd Center's culture is one of hope, humor, and hard work. You will enjoy career growth, strong relationships with co-workers , strong support from leadership, and fun activities that have ke pt over 1 2% of staff members working at Shepherd for more than 20 years .
Assist the Executive Chef with providing consistent leadership, promoting high standards of food service and participates in department goal development. The Sous Chef is responsible for the day-to-day culinary operations and these functions include but are not limited to menu food purchasing and maintenance of quality standards. The Sous Chef assist in managing food cost by managing the appropriate usage of food supplies as well as food waste, supervises storage, stocking, and sanitation procedures. The Sous Chef assists in the training of new personnel and also organizes and oversees the execution of retail food preparation and catering food preparation to make a positive impact on a target audience. This position will ensure all catering events, new and existing retail concepts are successful and cost-effective, paying attention to budget and time constraints. This position will be expected to assist in the management of production staff working closely with the culinary team to create fresh ideas within the scope of Shepherd Center's philosophy, policies, and procedures.
Trains, monitors and provides direction to all production/food service staff
• Participates in interviewing, orientation, and on-the-job training, of all production staff
• Assist with purchasing products for sale and purchases supplies
• Performs product inventory in accordance with established policies and maintains related records
• Ensure all Associates adhere to culinary standards and regulations
• Respond to customer inquiries and concerns personally
• Assist with the design of new menu items based on seasonal ingredients and customer demand
• Ensure on time performance is met by all production Associates
• Adhere to and ensure adherence to all sanitation and safety regulations
• Ability to apply sanitation and infection control principles
• Participate and possibly lead special assignments
• Responsible for the reporting of employee/patient/visitor injuries or accidents, or other safety issues to the Executive Cher or Manager in occurrence with the notification system.
• Monitors and ensures compliance with all regulatory requirements, organizational standards, and policies and procedures related to area of responsibility
• Identifies potential risk areas within area of responsibility and supports problem resolution process
• Orders food and non-food supplies, checks deliveries and maintains inventory records
• Performs other duties as assigned and/or required
REQUIRED MINIMUM EDUCATION:
• High School Diploma or equivalent
REQUIRED MINIMUM CERTIFICATION:
• ServSafe certification required or obtained during first year of employment
REQUIRED MINIMUM EXPERIENCE:
• 5 years of experience in retail culinary food service or degree in a food service specialty
REQUIRED MINIMUM SKILLS:
• Basic knowledge of Microsoft Office Suite
• Ability to pass a hospital administered Chef's test
PREFERRED QUALIFICATIONS:
• Culinary Degree
• Some healthcare food service experience
• Knowledge of an electronic tray ticket publishing system (i.e., CBORD, Computriton etc.)
• Knowledge of an electronic medical record system (i.e., Epic)
PHYSICAL DEMANDS:
• Lift a maximum of 50lbs
• Must be able to bend and squat repetitive action
• Reach above shoulder level repetitive action
• To use right hand and left hand for repetitive action
• To perform simple grasping
• Able to push and pull 25lbs of force maximum
&b
With five decades of experience, Shepherd Center provides world-class clinical care, research, and family support for people experiencing the most complex conditions, including spinal cord and brain injuries, multi-trauma, traumatic amputations, stroke, multiple sclerosis, and pain. An elite center ranked by" U.S. News "as one of the nation's top hospitals for rehabilitation, Shepherd Center is also recognized as both Spinal Cord Injury and Traumatic Brain Injury Model Systems. Shepherd is the only rehabilitation facility in the nation with an intensive care unit on-site, allowing us to care for the most complex patients and begin the rehabilitation process sooner. Shepherd Center treats thousands of patients annually with unmatched expertise and unwavering compassion to help them begin again.
Shepherd Center's culture is one of hope, humor, and hard work. You will enjoy career growth, strong relationships with co-workers , strong support from leadership, and fun activities that have ke pt over 1 2% of staff members working at Shepherd for more than 20 years .
Assist the Executive Chef with providing consistent leadership, promoting high standards of food service and participates in department goal development. The Sous Chef is responsible for the day-to-day culinary operations and these functions include but are not limited to menu food purchasing and maintenance of quality standards. The Sous Chef assist in managing food cost by managing the appropriate usage of food supplies as well as food waste, supervises storage, stocking, and sanitation procedures. The Sous Chef assists in the training of new personnel and also organizes and oversees the execution of retail food preparation and catering food preparation to make a positive impact on a target audience. This position will ensure all catering events, new and existing retail concepts are successful and cost-effective, paying attention to budget and time constraints. This position will be expected to assist in the management of production staff working closely with the culinary team to create fresh ideas within the scope of Shepherd Center's philosophy, policies, and procedures.
Trains, monitors and provides direction to all production/food service staff
• Participates in interviewing, orientation, and on-the-job training, of all production staff
• Assist with purchasing products for sale and purchases supplies
• Performs product inventory in accordance with established policies and maintains related records
• Ensure all Associates adhere to culinary standards and regulations
• Respond to customer inquiries and concerns personally
• Assist with the design of new menu items based on seasonal ingredients and customer demand
• Ensure on time performance is met by all production Associates
• Adhere to and ensure adherence to all sanitation and safety regulations
• Ability to apply sanitation and infection control principles
• Participate and possibly lead special assignments
• Responsible for the reporting of employee/patient/visitor injuries or accidents, or other safety issues to the Executive Cher or Manager in occurrence with the notification system.
• Monitors and ensures compliance with all regulatory requirements, organizational standards, and policies and procedures related to area of responsibility
• Identifies potential risk areas within area of responsibility and supports problem resolution process
• Orders food and non-food supplies, checks deliveries and maintains inventory records
• Performs other duties as assigned and/or required
REQUIRED MINIMUM EDUCATION:
• High School Diploma or equivalent
REQUIRED MINIMUM CERTIFICATION:
• ServSafe certification required or obtained during first year of employment
REQUIRED MINIMUM EXPERIENCE:
• 5 years of experience in retail culinary food service or degree in a food service specialty
REQUIRED MINIMUM SKILLS:
• Basic knowledge of Microsoft Office Suite
• Ability to pass a hospital administered Chef's test
PREFERRED QUALIFICATIONS:
• Culinary Degree
• Some healthcare food service experience
• Knowledge of an electronic tray ticket publishing system (i.e., CBORD, Computriton etc.)
• Knowledge of an electronic medical record system (i.e., Epic)
PHYSICAL DEMANDS:
• Lift a maximum of 50lbs
• Must be able to bend and squat repetitive action
• Reach above shoulder level repetitive action
• To use right hand and left hand for repetitive action
• To perform simple grasping
• Able to push and pull 25lbs of force maximum
&b
Source : Shepherd Center