SOUS CHEF

Job Description Summary

Under direct supervision of Chef, assists Chef in performing basic cooking tasks. Responsible for proper preparation of foodservice related to patients, staff, volunteers and visitors including three daily meals and special functions Responsible for sanitation of kitchen area and equipment. Ensures that food is attractively served and properly handled within Weymouth Health Board and JCAHO guidelines. Works well with their peers and manages stressful situations well. Adjust to situation well to ensure job gets completed properly and thoroughly .Contributes to maintaining a safe, clean healthy work environment. Understands the daily needs of the department and works independently when needed, to complete the task. Establishes and maintains active communication with all staff. Provides technical guidance in the planning and implementation of daily menus and establishes work schedules within budgetary limitations.

Job Description

ESSENTIAL FUNCTIONS

Essential functions are those tasks, duties and responsibilities that comprise the means of accomplishing the job's purpose and objectives. Essential functions are critical or fundamental to the performance of the job. They are the major functions that the person in the job is held accountable for. Following are the essential functions of the job.


* Use this to denote if a function does not provide opportunity to perform beyond "Meets Expectations"
1. Under direct supervision of chef, prepares and portions food for patioents, employees and special functions. Serves as the second -in-command of the production side of the kitchen. In absence of Chef, assumes direct responsibility of the preparation, cooking and serving of all food for patients,visitors, employees and volunteers. and assigns daily duties to ensure readiness of food for breakfast, lunch and dinner as well as functions. Works with Nutritional Specialist and Tray Line Manager to resolve tray problems. Provide staff with standardized recipes and supervises staff on a daily basis to maintain consistency . Communicates with Dining Room manager and Operation Supervisors to insure food quality, standard recipes and sanitation is of high standards for both dining room and patient tray line. Consults daily with cooks and assistant cooks to review menu items, production schedules Making sure the implemation of the chef's orders are followed. Support the management team to ensure goals are met.
a. Responsible for insuring that the Dining Room and Patient Tray Line food is prepared in a timely manner.

b. All meals are presentable and possess eye appealing qualities.

c. Preparation for next day meal is complete before end of present day shift.

d. Temperature of patient food is taken at all meals.

e. All patient interactions reflect department's goal for service excellence per Strive for 5 guidelines


2. Oversees kitchen staff and delegates duties. Provides proper production assignments to kitchen staff. Reports staff's performance to Chef for appropriate action and proper documentation. Assist in coordinating staffing schedule for kitchen employees . Assist in completing orientation program with all new part-time employees. . Assisting in Supervising of kitchen staff.Scheduling staff and assigning tasks. Monitoring the training of diet aides. Demonstrates proper use of equipment and cooking techniques. Serving as a liaison between kitchen staff and customers/patients.

3. Sanitation : Inspects kitchen and dishroom area on a daily/nightly basis and delegates cleaning assignments to appropriate people. Advices Chef on cleaning projects and provides follow -up inspections and reviews results with chef. Participate with Chef during local Board of Health bi-yearly inspections and other issues when necessary. Is responsible for the completion of Eye Wash Chart, Dishroom Temperature Sheets. Ensuring that the hight standand of food safety and sanitation is followed.

4. Purchasing: Assist chef with purchasing of all perishable and non-perishable supplies needed for kitchen. Delegates purchasing responsibilities to appropriate personnel which includes perishable and nonperishable items. Assist Chef in insuring food is properly stored and rotated. Inventory control and ordeing of needed supplies Oversees food production for quality and cost control.

5. Catering : Assist Chef with the delegation of all special functions and catering request.. Coordinates with function person concerning scheduling and quality of functions in afternoon and evening. All functions are delivered and picked up in a timely mannar.
6. Follows procedures and standards of safety and personal hygiene required by department
a. a. Reports to work in proper uniform.


7. Is responsible for department’s operational excellence; assures department delivers quality services in accordance
with applicable policies, procedures and professional standards.
a. Manages all activities so that quality services are provided in an efficient and effective manner, as observed by
Chef.

b. Services provided meet all applicable regulatory requirements.

c. Maintains an effective quality improvement program as evidenced by reports.

d. Quality improvement program meets JCAHO and other regulatory agency requirement standards as
evidenced by review

e. Maintains departmental productivity measurements; reports status monthly.

f. Directs department activities in a manner consistent with organization-wide programs and procedures

g. Establishes department policies and procedures that reflect the organization’s standards.


8. Attains all agreed to goals and objectives within specified time frames, as part of the organization’s overall mission.

9. Technology – Embraces technological solutions to work processes and practices.
a. Performance Standard - Follows proper practices for Report/Express badge reader


10. Embraces technological advances that allow us to communicate information effectively and efficiently based on
role - for example, Lotus Notes Meditech System
11. Assinged to supervise and assist in the operation of the patient tray ine
a. Works cooperatively with the serving staff insuring high quality food is being servied and proper amounts are being maintained.


12. Responsible for the cleaning and proper use of equipment and reports repairs as needed.
a. All assigned kitchen equipment is cleaned on a consistent basis and passes all kitchen inspections.

b. All problems with equipment are reported to proper authorities as soon as possible.




ESSENTIAL FUNCTIONS (Cont.)

I. Technology and Learning
a. Participates in continued learning and possess a willingness and ability to learn and utilize new technology and procedures that continue to develop in their role and throughout the organization.


b. Embraces technological advances that allow us to communicate information effectively and efficiently based on role.



NON-ESSENTIAL FUNCTIONS

Non-essential functions are those tasks, duties and responsibilities that are not critical to the performance of the job. Following are non-essential functions of the job, along with the corresponding performance standards.

1. Other duties as required.

2. Assists in preparing bakery items.

3. Assists cooks in scooping and/or preparing muffins for patients and cafeteria.

4. Assists in preparing special bakery items.

5. Coordinates standards of quality food handling with proper sanitation standards.

6. Performs work of equal skill and responsibility as directed. May also perform work of higher level in preparation for increased responsibility and may be requested to do work of lesser responsibility when the work load of this department so requires.

7. Demonstrates a cooperative, supportive attitude when asked to do something outside the usual routine.