South Shore Health System
SOUS CHEF
South Shore Health System, Weymouth, Massachusetts, us, 02188
Job Description SummaryUnder 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. Adjusts to situations well to ensure the job gets completed properly and thoroughly. Contributes to maintaining a safe, clean, and healthy work environment. Understands the daily needs of the department and works independently when needed to complete tasks. 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 DescriptionESSENTIAL FUNCTIONS
Essential functions are those tasks, duties, and responsibilities that comprise the means of accomplishing the job's purpose and objectives. Following are the essential functions of the job:
Under direct supervision of chef, prepares and portions food for patients, employees, and special functions. Serves as the second-in-command of the production side of the kitchen. In the absence of Chef, assumes direct responsibility for 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. Provides staff with standardized recipes and supervises staff on a daily basis to maintain consistency. Communicates with Dining Room Manager and Operation Supervisors to ensure food quality, standard recipes, and sanitation are of high standards for both dining room and patient tray line. Consults daily with cooks and assistant cooks to review menu items and production schedules, ensuring the implementation of the chef's orders are followed. Supports the management team to ensure goals are met.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. Assists in coordinating staffing schedule for kitchen employees. Assists in completing orientation program with all new part-time employees. Assists in supervising kitchen staff. Schedules staff and assigns tasks. Monitors the training of diet aides. Demonstrates proper use of equipment and cooking techniques. Serves as a liaison between kitchen staff and customers/patients.Sanitation: Inspects kitchen and dishroom area on a daily/nightly basis and delegates cleaning assignments to appropriate people. Advises Chef on cleaning projects and provides follow-up inspections and reviews results with Chef. Participates 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. Ensures that the highest standards of food safety and sanitation are followed.Purchasing: Assists Chef with purchasing of all perishable and non-perishable supplies needed for the kitchen. Delegates purchasing responsibilities to appropriate personnel which includes perishable and non-perishable items. Assists Chef in ensuring food is properly stored and rotated. Oversees inventory control and ordering of needed supplies. Oversees food production for quality and cost control.Catering: Assists Chef with the delegation of all special functions and catering requests. Coordinates with function personnel concerning scheduling and quality of functions in the afternoon and evening. Ensures all functions are delivered and picked up in a timely manner.Follows procedures and standards of safety and personal hygiene required by the department. Reports to work in proper uniform.Is responsible for the department’s operational excellence; assures the department delivers quality services in accordance with applicable policies, procedures, and professional standards. Manages all activities so that quality services are provided efficiently and effectively, as observed by Chef. Services provided meet all applicable regulatory requirements. Maintains an effective quality improvement program as evidenced by reports. Quality improvement program meets JCAHO and other regulatory agency requirement standards as evidenced by review. Maintains departmental productivity measurements; reports status monthly. Directs department activities in a manner consistent with organization-wide programs and procedures. Establishes department policies and procedures that reflect the organization’s standards.Attains all agreed-to goals and objectives within specified time frames, as part of the organization’s overall mission.Technology: Embraces technological solutions to work processes and practices. Follows proper practices for Report/Express badge reader.Assigned to supervise and assist in the operation of the patient tray line. Works cooperatively with the serving staff ensuring high-quality food is being served and proper amounts are being maintained.Responsible for the cleaning and proper use of equipment and reports repairs as needed. Ensures all assigned kitchen equipment is cleaned on a consistent basis and passes all kitchen inspections. Reports any problems with equipment to proper authorities as soon as possible.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:
Other duties as required.Assists in preparing bakery items.Assists cooks in scooping and/or preparing muffins for patients and cafeteria.Assists in preparing special bakery items.Coordinates standards of quality food handling with proper sanitation standards.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 workload of this department so requires.Demonstrates a cooperative, supportive attitude when asked to do something outside the usual routine.
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Essential functions are those tasks, duties, and responsibilities that comprise the means of accomplishing the job's purpose and objectives. Following are the essential functions of the job:
Under direct supervision of chef, prepares and portions food for patients, employees, and special functions. Serves as the second-in-command of the production side of the kitchen. In the absence of Chef, assumes direct responsibility for 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. Provides staff with standardized recipes and supervises staff on a daily basis to maintain consistency. Communicates with Dining Room Manager and Operation Supervisors to ensure food quality, standard recipes, and sanitation are of high standards for both dining room and patient tray line. Consults daily with cooks and assistant cooks to review menu items and production schedules, ensuring the implementation of the chef's orders are followed. Supports the management team to ensure goals are met.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. Assists in coordinating staffing schedule for kitchen employees. Assists in completing orientation program with all new part-time employees. Assists in supervising kitchen staff. Schedules staff and assigns tasks. Monitors the training of diet aides. Demonstrates proper use of equipment and cooking techniques. Serves as a liaison between kitchen staff and customers/patients.Sanitation: Inspects kitchen and dishroom area on a daily/nightly basis and delegates cleaning assignments to appropriate people. Advises Chef on cleaning projects and provides follow-up inspections and reviews results with Chef. Participates 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. Ensures that the highest standards of food safety and sanitation are followed.Purchasing: Assists Chef with purchasing of all perishable and non-perishable supplies needed for the kitchen. Delegates purchasing responsibilities to appropriate personnel which includes perishable and non-perishable items. Assists Chef in ensuring food is properly stored and rotated. Oversees inventory control and ordering of needed supplies. Oversees food production for quality and cost control.Catering: Assists Chef with the delegation of all special functions and catering requests. Coordinates with function personnel concerning scheduling and quality of functions in the afternoon and evening. Ensures all functions are delivered and picked up in a timely manner.Follows procedures and standards of safety and personal hygiene required by the department. Reports to work in proper uniform.Is responsible for the department’s operational excellence; assures the department delivers quality services in accordance with applicable policies, procedures, and professional standards. Manages all activities so that quality services are provided efficiently and effectively, as observed by Chef. Services provided meet all applicable regulatory requirements. Maintains an effective quality improvement program as evidenced by reports. Quality improvement program meets JCAHO and other regulatory agency requirement standards as evidenced by review. Maintains departmental productivity measurements; reports status monthly. Directs department activities in a manner consistent with organization-wide programs and procedures. Establishes department policies and procedures that reflect the organization’s standards.Attains all agreed-to goals and objectives within specified time frames, as part of the organization’s overall mission.Technology: Embraces technological solutions to work processes and practices. Follows proper practices for Report/Express badge reader.Assigned to supervise and assist in the operation of the patient tray line. Works cooperatively with the serving staff ensuring high-quality food is being served and proper amounts are being maintained.Responsible for the cleaning and proper use of equipment and reports repairs as needed. Ensures all assigned kitchen equipment is cleaned on a consistent basis and passes all kitchen inspections. Reports any problems with equipment to proper authorities as soon as possible.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:
Other duties as required.Assists in preparing bakery items.Assists cooks in scooping and/or preparing muffins for patients and cafeteria.Assists in preparing special bakery items.Coordinates standards of quality food handling with proper sanitation standards.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 workload of this department so requires.Demonstrates a cooperative, supportive attitude when asked to do something outside the usual routine.
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