Under direction of the Executive Chef, the Sous Chef is responsible for ensuring the value for money, within the constraints of a strict budgetary regime. To be responsible for the provision, development and operation of all spending and for the purchase of food for the organization and all catering events. Ensures the management and motivation of all kitchen and catering staff, including hourly and salaried staff. Ensures that the department is fully compliant with all relevant food hygiene and health and safety regulations.

PRINCIPAL DUTIES AND RESPONSIBILITIES(*Essential Functions)

1. Manages the supervisory, cooking, catering, stockroom, kitchen and cleaning staff.
2. Conducts performance appraisals for all kitchen and catering staff.
3. Controls expenditures of materials, labor and equipment to maintain the department's budget, in line with agreed targets, as assigned by the Executive Chef.
4. Plans and costs menus.
5. Orders all necessary food items avoiding unnecessary waste and deterioration of food.
6. Completes all food handling and regulatory records, in an accurate and timely manner.
7. Ensures the department is fully compliant with all relevant food hygiene, health, and safety regulations.
8. Ensures all kitchen staff use safe methods of work and that no unauthorized person cleans or operates specified equipment.
9. Preps, cooks and presents food to the highest standard, in a clean, tidy, safe and pleasant environment.
10. Supervises the scheduling, hiring decisions, evaluations, personal actions, disciplinary measures and discharges of staff, as required.
11. Ensures the effective day-to-day management of the tray line, supporting the Patient Services Manager and catering staff.
12. Ensures the training and personal development requirements of all employees are met.
13. Sets and maintains the professional standards, across the catering services offered.
14. Seeks and implements ways to improve the quality and cost effectiveness of all food production.
15. Listens politely to customer comments and ensures that follow up action is taken, when necessary.
16. Ensures the security of the catering premises and equipment.
17. Ensures all cash procedures are in line with hospital policy.

JOB SPECIFICATIONS(Minimum Requirements)

KNOWLEDGE, SKILLS, AND ABILITIES

• Considerable knowledge and understanding of federal, state and local food sanitation regulations.
• Computer literacy with MS Word, Excel, and GroupWise required.
• Ability to build and maintain excellent relationships with a diverse workforce.
• Ability to respond quickly to issues and make effective decisions under pressure.
• Good problem solving skills.
• Completion of a professional culinary training course at a post high school level is required.

EDUCATION

• High School Diploma/GED Equivalent General Studies Required
• Certificate Culinary Arts Required
• 5 Food Services � Cooking Required
• 1 Supervisory Required

STANDARDS OF BEHAVIOR
Meets the Standards of Behavior as outlined in Personnel Policy and Procedure #1, Employee Relations Code.

CONFIDENTIALITY/HIPAA/CORPORATE COMPLIANCE
Demonstrates knowledge of procedures for protecting and maintaining security, confidentiality and integrity of employee, patient, family, organizational and other medical information. Understands and supports the commitment of Methodist Hospitals in adhering to federal, state and local laws, rules and regulations governing ethical business practices for healthcare providers.

DISCLAIMER - The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. The statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required.