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Sous Chef

2 months ago

St Charles, United States Recovery Centers of America Full time

Position Overview: The Sous Chef is a key managerial role responsible for overseeing the daily operations of the

kitchen area, including implementing production processes, menu planning, and managing food costs in

conjunction with the Dining Services Director. This position requires a high degree of autonomy and leadership in

managing the kitchen(s), playing a crucial role in ensuring client and customer satisfaction. The Sous Chef must be

capable of substituting for the Dining Services Director and Cooks as needed and should excel in a diverse work

environment.

Specific Responsibilities:

Provides leadership in culinary production, operations, and procurement, including the authority over

hiring, firing, and significant employment decisions.

Manages Dining Personnel with full responsibility for team management including timecards, vacation, sick

time, performance appraisals, setting goals, and career development guidance.

Involvement in strategic planning for kitchen operations, including setting operational goals and

implementing new systems or processes to enhance efficiency and quality.

Plays a key role in menu design and innovation, exercising creative and autonomous decision-making in

culinary practices.

Responsible for managing a budget, controlling kitchen costs, and making impactful financial decisions.

Negotiates with vendors and makes significant purchasing decisions.

Prepares and oversees operational reports on food costs, labor efficiency, and compliance with health and

safety standards.

Ensures compliance with health requirements, Health Department regulations, and Department of Labor

regulations as they pertain to the operation.

Identifies and rectifies hazardous situations, ensuring safety precautions are taken.

Interprets and ensures compliance with policies, procedures, and guidelines, as well as applicable

government, regulatory and/or accrediting agency standards and codes.

Collaborates with other departments and the Dining Services Director on organizational policies and crossfunctional

projects.

Actively participates in kitchen operations as a "working" Sous Chef, covering a minimum of 4 shifts per

week.

Knowledge of therapeutic diets preferred, ensuring that patients receive menu items in accordance with

specific dietary needs.

Demonstrates ability to prepare meals on a large scale, maintaining high standards of quality and

consistency.

Experience in catering, capable of managing large-scale and specialized culinary events.

Adaptable to last-minute requests and changes, maintaining composure and quality under pressure.

Education and Experience:

High School diploma or equivalent preferred.

Culinary certificate or relevant work experience.

At least 2 years of related experience and/or training in food production with a demonstrated track record

of managerial and strategic responsibilities.

Advanced culinary skills or specialized knowledge in specific cuisines or culinary techniques.

Excellent organizational skills with the ability to prioritize a complex workload.

Competencies:

Customer Service: Demonstrates a high level of concern for meeting internal and external customers'

needs in a manner that provides satisfaction within the resources available.

Impact and Influence: Effective in working with others, with a strong capacity to influence and engage.

Project Management: Coordinates diverse components of projects, balancing scope, time, cost, and

quality.

Communication: Strong verbal and written communication skills, including the ability to create accurate

reports, deliver presentations, and share information effectively.

Technical Proficiency: Advanced technical knowledge and skills in the culinary field, with a requirement for

ongoing education and professional development.

Leadership: Demonstrated ability to lead, manage, and develop a diverse team, with a focus on achieving

operational excellence and strategic objectives.

Work Environment: May work in a variety of environments including hospitals, or out-patient facilities. They spend

much of their time actively working with kitchen staff and members of the RCA team.

Physical Demands: While performing the duties of this position, the employee is regularly required to talk or hear.

The employee frequently is required to use hands to finger, handle or feel objects, tools or controls. The employee

is required to stand in one place for hours at a time, requires work in grill area with extreme heat conditions and

frequent interaction with heated equipment, grease, and other at-risk conditions; walk; sit; reach with hands and

arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move

objects up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, color

vision, peripheral vision and the ability to adjust focus.

Travel: None required.