Sous Chef

Oversees daily food production, sanitation, purchasing, receiving and inventory control of food and supplies in compliance with purchasing agreements. Maintains the highest food quality, customer service excellence, cost control and regulatory standard compliance in conjunction with the Executive Chef. Responsible for planning and overseeing food preparation in a kitchen.

Department Name: Food Services
Job Status: 40 hours per week, eligible for benefits
Shift: Days/Evenings. 5:30am - 2:00pm and 12:00pm - 8:30pm.

• EDUCATION - High School diploma or equivalent
• EXPERIENCE - One (1) year of related experience.
• EQUIVALENCY - Three years of relevant work experience in lieu of High school diploma or equivalent

POPULATION SPECIFIC CARE

• No direct patient care.

ESSENTIAL FUNCTIONS

An employee in this position may be called upon to do any or all of the following essential functions. These examples do not include all of the functions which the employee may be expected to perform.

• Follows complex recipes for preparing, seasoning, cooking, tasting, carving, serving soups, meats, and vegetables
• Under minimal supervision, independently performs advanced cooking duties in preparing food items for customers. May serve customers at a station in the cafe
• Assists leadership with the creation and preparation of specialty menu items
• Assists production team in daily tasks, as needed
• Train new and existing kitchen team members on the preparation, arrangement and plating of dishes per the current menu. Train production cooks on special item preparation
• Structures the day to day operations of the food production and assists in the supervision of the staff; serves as a liaison with leadership
• Ensures that stock rotation is followed and all store rooms/refrigerated items and freezers are in order.
• Ensures that all production food items in coolers and freezers, as well as dry goods, are labeled and dated correctly.
• Ensures all recipes are followed and quality is consistent and HACCP guidelines are followed.
• Ensures that the storage of food meets company and health and safety requirements.
• Ensures that staff is in proper uniform and personal hygiene requirements are met. Cleans and sanitizes workstations.
• Assist with pricing of special menu items.
• Provides guidance, resources, and knowledge on culinary trends for growth of the department.

SCOPE & LEVEL

• Guidelines: Fully qualified, full performance or journey level. Guidelines are generally but not always clearly applicable, requiring the employee to exercise judgment in selecting the most pertinent guideline, interpret precedents, adapt standard practices to differing situations, and recommend alternative actions in situations without precedent.
• Complexity: Duties assigned are generally complex and may be of substantial intricacy. Work assignment is performed within an established framework under general instructions but requires simultaneous coordination of assigned functions or projects in various stages of completion.
• Decision Making: Exercises judgment and discretion, and is responsible for determining the time, place and sequence of the work performed.
• Communications: Contacts with team members, clients or the public where explanatory or interpretive information is exchanged, defended, and gathered and discretion and judgment are required within the parameters of the job function.
• Supervision Received: Performs work with minimal supervisory oversight. Under general supervision, the employee receives assignments and is expected to carry them through to completion with substantial independence. Work is reviewed for adherence to instructions, accuracy, completeness, and conformance to standard practice or precedent. Recurring work clearly covered by guidelines may or may not be reviewed.

• Audio-Visual: Color Discrimination: Good
• Audio-Visual: Depth Perception: Good
• Audio-Visual: Far Vision: Good
• Audio-Visual: Hearing: Good
• Audio-Visual: Near Vision: Good
• General Activity: Drive: 2-4 hrs. per day
• General Activity: Sit: 1-2 hrs. per day
• General Activity: Stand/Walk: 6-8 hrs. per day
• Motion: Bend: 1/3 or more of time
• Motion: Carry: 1/3 or more of time
• Motion: Climb: 1/3 or more of time
• Motion: Crawl: 1/3 or more of time
• Motion: Lift: 1/3 or more of time
• Motion: Pull: 1/3 or more of time
• Motion: Push: 1/3 or more of time
• Motion: Reach: 1/3 or more of time
• Motion: Squat/Crouch: 1/3 or more of time

WORK ENVIRONMENT

• Exposure: Exposure to cold/heat: Frequent.
• Exposure: Exposure to dampness: Frequent.
• Exposure: Exposure to heights: Occasional.
• Mental and Emotional Requirements: Independent discretion/decision making.
• Mental and Emotional Requirements: Makes decisions under pressure.
• Mental and Emotional Requirements: Manages stress appropriately.
• Mental and Emotional Requirements: Works with others effectively.

As part of our Total Rewards package, Children's Colorado offers an annual employee bonus program that rewards eligible team members based on organizational performance. If organizational goals are met for the year, the bonus is paid out the following April.

Children's Colorado delivers annual base pay increases to eligible team members based on their performance over the previous year.

EEO Statement
It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors. We do not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law or regulation. Be aware that none of the questions are intended to imply illegal preferences or discrimination based on non-job-related information. The position is expected to stay open until the posted close date. Please submit your application as soon as possible as the posting is subject to close at any time once a sufficient pool of qualified applicants is obtained.

Colorado Residents: In any materials you submit, you may redact or remove age-identifying information such as age, date of birth, or dates of attendance at or graduation from an educational institution. You will not be penalized for redacting or removing this information.