Full time (80 hours biweekly)

Monday - Friday 7am - 4pm - Days

Weekend and holiday rotation

General Summary

Prepares, seasons and cooks food for hospital patients, employees and visitors. In the absence of the Executive Sous Chef, performs activities including planning, ordering and storage of foodstuffs and supervision/ performance evaluation of food production personnel.

Duties and Responsibilities

Essential Functions:

Assist the Executive Sous Chef with planning for foods required for the day and/or for future meals, considering the operations required, the personnel available, their skills and scheduled flow of work. Prepares, seasons and cooks food. Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared. Plans and coordinates cooking schedules so that foods will be ready at required times. Measures and mixes ingredients according to recipes. Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance. Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation. Ensures that required HACCP guidelines are maintained throughout the food preparation process.

Common Expectations:

Assists the Executive Sous Chef in training and orienting staff, preparing work schedules and makes recommendations for personnel actions. In the Executive Sous Chef's absence, evaluates staff performance Maintains established policies and procedures, objectives, quality assessment and safety standards. Participates in educational programs and inservice meetings. Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.

Qualifications

Minimum Education:

High School Diploma or GED High School or G.E.D. Required

Work Experience:

Less than 1 year 3 - 6 months Required

Courses and Training:

Training in institutional food preparation Upon Hire Preferred

Knowledge, Skills, and Abilities:

Knowledge of cooking methods/procedures, including types of preparation and related routines You’re unique and you belong here.

At WellSpan Health, we are committed to treating all applicants fairly and equitably, regardless of their job classification. If you require assistance or accommodation due to a disability, please reach out to us via email at . We will evaluate requests for accommodation on a case-by-case basis. Please note that we will only respond to inquiries related to reasonable accommodation from this email address. Rest assured, all requests for assistance or accommodation are handled confidentially, allowing applicants to share their needs openly and honestly with us.