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)
JOB SPECIFICATIONS(Minimum Requirements)
KNOWLEDGE, SKILLS, AND ABILITIES
EDUCATION
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.
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