Sous Chef

About the position

Forefront Healthcare is looking for a passionate leader to join our team! We have an exciting opportunity for a Sous Chef in Traverse City, Michigan. We are looking for a strong food/culinary background who has proven leadership with teams. This facility is a behavioral hospital.

Responsibilities

• Coordinate food preparation and meal service.
• Plan and initiate cooking schedule for food preparation to meet meal schedule.
• Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards.
• Prepare nutritional snacks for patients as directed by the Dietary Manager.
• Creatively collaborate with Dining Management on special events and menus.
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered.
• Supervise and assist in storage of supplies and food products.
• Determine amount and type of food and supplies as required for daily menus.
• Notify Dietary Manager of food, supplies or equipment needs.
• Report equipment breakdowns and unsafe conditions to Dietary Manager.
• Supervise dietary staff in the absence of Dietary Manager.
• Clean equipment and work areas as assigned by the Dietary Manager.
• Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures.
• Attend and present in-service educational programs.
• Follow defined safety codes while performing all duties.
• Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.
• Perform other department duties assigned by the Dietary Manager.

Requirements

• Ability to read, write and speak English.
• High school graduate or equivalent education is preferred.
• Minimum one (1) year food service experience in a health care dietary setting is desired.
• General knowledge of quantity food preparation and portioned serving.

Nice-to-haves

• Education in quantity cooking and therapeutic diets.
• Serve Safe Certified.

Benefits

• $24.00-$27.00/hour