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FT shift varies Good Samaritan Hospital great benefits!
The Sous Chef is responsible for the supervision and management of all culinary employees in their assigned outlets. They assume responsibility for operations in the absence of the Executive Chef. They assist in ensuring adherence and integrity of SOP standards and operating within budgetary guidelines. They are to be organized, precise, and able to follow direction with flexibility based on production demands.
Job Requirements
High School Degree or GED in Hospitality Management Culinary
Equivalent experience accepted in lieu of degree
2-3 years experience Supervisor/Lead Culinary
Job Responsibilities:
Willingness to act on and accept change. Carries self professionally during operational changes and adjustments, open to cross-training and improving skills needed for optimal job performance. Ability and willingness to work other positions in the production area. Stays current on knowledge of staff responsibilities and expectations. Holds staff accountable and trains in the moment using "lead by example" techniques. Ensures to follow all policies and guidelines in place including the Sous Chef job description/routine.
Data collection and documentation. Shows consistency in completing daily paperwork as assigned per position, i.e. cleaning lists, special lists, temperature charts, cooler logs, food temperature logs, and waste logs. Regularly maintains and cleans assigned areas. On a daily basis follows all HACCP requirements, food safety requirements, and stays up to date with health department guidelines and regulations.
Maintains open Communication. Regularly communicates collaborative work assignments and efforts with fellow team members to more efficiently serve patients in a safe, timely fashion. Communicates openly and effectively with managers & supervisors to fix departmental problems. Takes initiative in identifying internal issues and bringing them to managers attention. Keeps manager well informed of any issues that are unresolved. Communicates efficiently, effectively, and pleasantly with customers, managers, and fellow employees while also maintaining a positive attitude. Always demonstrates The TriHealth Way of Serving/Always Behaviors as previously reviewed, committed and signed by you
Ability to complete tasks as assigned within given timeframes. Work volume is maintained or exceeded compared to normal output. Able to prepare necessary volumes of food within time constraints. Consistent with use of good cooking techniques, proper use of equipment, ability to utilize recipes, able to prepare modified diet food items accurately and flavorfully. Always follows recipe as written
Other Job-Related Information
Working Conditions
Climbing - Rarely
Concentrating - Consistently
Continous Learning - Consistently
Hearing: Conversation - Consistently
Interpersonal Communication - Consistently
Kneeling - Rarely
Lifting <10 Lbs - Consistently
Lifting 50+ Lbs - Occasionally
Lifting 11-50 Lbs - Occasionally
Pulling - Frequently
Pushing - Occasionally
Reaching - Consistently
Reading - Frequently
Sitting - Rarely
Standing - Consistently
Stooping - Frequently
Thinking/Reasoning - Consistently
Use of Hands - Consistently
Color Vision - Consistently
Walking - Consistently
TriHealth SERVE Standards and ALWAYS Behaviors
At TriHealth, we believe there is no responsibility more important than to SERVE our patients, our communities, and our fellow team members. To achieve our vision and mission, ALL TriHealth team members are expected to demonstrate and live the following:
Serve: ALWAYS…
•Welcome everyone by making eye contact, greeting with a smile, and saying "hello"
•Acknowledge when patients/guests are lost and escort them to their destination or find someone who can assist
•Refrain from using cell phones for personal reasons in public spaces or patient care areas
Excel: ALWAYS…
•Recognize and take personal responsibility to address and recover from service breakdowns when a customer's expectations have not been met
•Offer patients and guests priority when waiting (lines, elevators)
•Work on improving quality, safety, and service
Respect: ALWAYS…
•Respect cultural and spiritual differences and honor individual preferences.
•Respect everyone’s opinion and contribution, regardless of title/role.
•Speak positively about my team members and other departments in front of patients and guests.
Value: ALWAYS…
•Value the time of others by striving to be on time, prepared and actively participating.
•Pick up trash, ensuring the physical environment is clean and safe.
•Be a good steward of our resources, using supplies and equipment efficiently and effectively, and will look for ways to avoid waste.
Engage: ALWAYS…
•Acknowledge wins and frequently thank team members and others for contributions.
•Show courtesy and compassion with customers, team members and the community
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