Atlantic Health System Hiring for Sous Chef Job at Morristown, NJ Full Time

Responsibilities:

• Demonstrates a good working knowledge of current food trends, presentation, quality assurance, and purchasing. Incorporates these attributes into the culinary operation of the department.
• Maintains HACCP programs and trains both culinary and utility teams on the importance and practice of this program. Ensures compliance to all regulatory requirements.
• Manages cost containment through training culinary skills, waste control, staffing, proper storage of product, menu development and efficiencies.
• Develops and maintains strong positive interpersonal relationships and builds team engagement. Working cooperatively on projects in a multi-site/department setting.
• Assist Executive Chef with development of new products and menu items that meet our culinary standards for patients, team members, and visitors. Maintains high standard for patient, team member and visitor experience.
• Observes and tests food being cooked by tasting, smelling, and temperature taking to determine that it is cooked according to standard recipe.
• Communicate and coordinate effectively with internal and external customers, both verbally and in writing.
• Supervises the implementation and maintenance of this production system. Works with team members to ensure compliance
• Creates a professional, supportive environment for patients, team member and culinary leaders while improving the talent base, educating, and providing guidance and mentorship.
• Follows and tests recipes, best practices, marketing, and operational tools. Establishes standards and ensures compliance to these standards. Establishes consistency in production.
• Adheres to a purchasing program that supports local business while maintaining the highest levels of food safety, quality and service from suppliers
• Encourages inclusion and engagement from teams’ members.
• Maintain ongoing mentoring, Inservice and trainings to improve and develop the team members. Is responsible for recruitment, onboarding, mentoring, and progressive discipline as needed.
• Maintains all production sheets, data collection, and requirements documentation. Complete quality check sheets daily and implements performance improvement measures as needed.
• Maintain and utilize local and in source procurement. This includes MMC gardens, beehives, and vendor relationship.
• Is responsible for assisting the Executive Chef with purchasing, inventory and placing of the daily/weekly orders.
• Assist in the production and utility team member scheduling, ensuring coverage is sourced as needed.
• Responsible for all other tasks as assigned.

Qualifications:

• High school diploma or GED required.
• Associates degree in culinary arts or related field preferred.
• Serv Safe or comparable course required.

• Must read, write, speak and understand English.
• Must complete a sanitation course either before or during first year as a lead.
• Ability to perform basic arithmetic and work with mathematical concepts such as probability and statistics.
• Maintain emotional control under stress and work well under time constraints.
• Ability to resolve interpersonal situations.
• Strong organizational skills.
• Must be able to lift, push, pull 50lbs.
• 3+ years supervisor and or managerial experience strongly preferred.
• 3+ years experience with hot food production required.

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