Team Lead-Sous Chef Job

Children's Health - Food Services Careers

Job Number: 54785

Location: Dallas, TX

Date Posted: 7-9-2018

Description:

POSITION SUMMARY:

Ensures timely kitchen operations and puts quality control measures in place to ensure food safety. Responsible for preparation and design of all food menus. Food prepared should be of good quality and taste. This position should also be skilled in plate design for special events.

JOB PROFILE:

  • Supervisor of a team; spends at least 50% of the time providing people leadership to a team
  • Typical span of control: Administrative 12-15, Clinical 12-15, Support Services 15-17; e.g. Admin: Fin, IT, Legal, HR, Public Affairs; Support Services: EVS, Security, Engineering, Food Services;
  • Plans and executes day to day operational needs
  • Provides guidance, coaching, and feedback
  • Provides input to employment decisions, and participates in performance reviews
  • Works within established precedents and practices; receives guidance and oversight from a higher-level manager
  • Monitors key day to day operational metrics
  • Provides technical guidance to others on a frequent basis and "rounds" with employees in the team
  • Demonstrates an understanding of Children's resource availability

JOB SPECIFIC RESPONSIBILITIES:

  • Daily management of food service production operations and employees
  • Fill in for Executive Chef in planning and directing food preparation when necessary
  • Ensure recipe compliance in all production areas.
  • Resolve any production issues that arise
  • Order food and sanitation supplies as needed for production operations
  • HACCP focused with TDH and City regulatory requirements in mind
  • Ongoing and initial training of staff to ensure competency
  • Recognizes and adopts activities appropriate to the specific needs of the patients we service and demonstrates knowledge of specific issues related to our population.
  • Staff evaluations/conflict resolution/development/reprimand.
  • Mathematical and analytical skills to oversee and make recommendations to budget/cost control/financial reports and other analytical reporting
  • Daily use of cbord/Kronos/Lawson
  • Assist Food Service Department as needed with additional duties
  • Identifies areas of risk/problems advises food service leadership. Works on resolution while keeping leadership informed.

EXPERIENCE:

  • 3-5 years of leadership experience, preferred
  • Related work experience, preferred

EDUCATION:

  • Two-year Associate's degree or equivalent experience, preferred.

LICENSES AND CERTIFICATIONS:

  • Obtain Food Handlers Certification within 30 days of hire, and maintain current status thereafter, required.
  • CDM (Certified Dietary Manager) for Patient Services Lead role, preferred.
  • Culinary School for Retail/Sous Chef role, preferred.

PHYSICAL DEMANDS:

Medium - Exerting 20-60 lbs. occasionally, 10-25 lbs. frequently, or up to 10 lbs. constantly


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