Sous Chef

Description

We are looking for a Sous Chef to work in our Community Health Center in Southeastern Utah. Our clinic is a dynamic place to work, practice, and grow. We have 4 primary care health centers and deliver integrated services including behavioral health, Pharmacy, Dental, specialty referrals, chronic disease management, health education, and much, much more.

• Full-Time position
• Benefits include health insurance, life insurance, retirement plan, dental insurance, Vacation leave, PTO hours, holiday pay, wellness benefits
• Location: Montezuma Creek, UT

Critical Tasks:

1. Leads Market team in Food & Beverage Manager’s absence
2. Provides guidance to Market staff members, including, but not limited, to line cooking, food preparation and dish assurance.
3. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
4. Keeps cooking stations stocked, especially before and during prime operation hours.
5. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
6. Supervises all food preparation and presentation to ensure quality and Market standards.
7. Works with Food & Beverage Manager to maintain kitchen organization, staff ability and training opportunities.
8. Verifies that food storage units all meet standards and are consistently well-managed.
9. Assists Food & Beverage Manager with menu creation and options based on seasonal changes and customer demand.
10. Coordinates with Market management team on supply ordering, budget, and kitchen efficiency and staffing.
11. Resolve customer problems and concerns personally.
12. Create schedules for kitchen employees and evaluate their performance.
13. Recruit and train new Market employees to meet Market and kitchen standards
14. Adhere to and implement sanitation regulations and safety regulations.
15. Perform all other duties as assigned.

Requirements

1. Perform daily huddle with Market staff to review daily specials or new menu creations.
2. Schedule weekly one on one meeting with Food & Beverage Manager to discuss food preparation, dish assurance, food waste management and other key operational needs.
3. Create monthly staff work schedules to ensure sufficient coverage for each week of the month; review staff timesheets to ensure punch in/out, breaks and overtime projections.
4. Create and implement annual customer satisfaction survey on market menu items to provide feedback on menu creation and options based on seasonal changes and customer demand.
5. Regularly schedule monthly meetings with Food & Beverage Manager to discuss the performance and progress of market staff in preparation of annual performance reviews.
6. Attend at least one external food trade show or culinary training demonstration to develop and implement new menu items, food product or culinary skill.
7. Review monthly cost of goods sold with Food & Beverage Manger
8. Perform monthly production time per dish audit; know how long it takes to produce each dish to determine the value of each single dish based on turnaround time and expectations.

Experience, Training, and Qualifications needed to perform the job:

1. HS Diploma or GED equivalent;
2. Graduate from an accredited culinary art school or Five (5) years of direct work experience as a Sous Chef