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Job ID92335

LocationAurora, Colorado

Full/Part TimeFull-Time

Regular/TemporaryRegular

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Why Work at Children's....

Here, it's different. Come join us. Children's Hospital Colorado has defined and delivered pediatric healthcare excellence for more than 100 years. Here, the nation's brightest nurses, physicians, scientists, researchers, therapists, and care providers are creating the future of child health. With an optimist's outlook, a trailblazing spirit, and a celebrated history, we're making new strides every day. We've been Magnet-designated four times by the American Nurses Credentialing Center and are consistently recognized among the best of the best pediatric hospitals with #1 rankings in Colorado and the region by U.S. News & World Report. As a national leader in pediatric care, we serve children and families from all over the nation. Our System of Care includes four pediatric hospitals, 11 specialty care centers, 1,300+ outreach clinics and more than 10,000 healthcare professionals representing the full spectrum of pediatric care specialties. Here, we know it takes all of us, every role, to deliver the best possible care to each child and family we treat. That's why we build our teams toward a foundation of equity in access, advancement, and opportunity. We know teams of individuals with different identities and backgrounds can nurture creativity and innovation. We know we can see, treat, and heal children better when our team reflects the diversity of our patient population. We strive to attract and retain diverse talent because we know a truly inclusive and equitable workforce will help us one day realize our most basic calling: to heal every child who comes through o A career at Children's Colorado will challenge you, inspire you, and motivate you to make a difference in the life of a child. Here, it's different.

Job Overview

The Sous Chef Senior will plan for and supervise the execution of production, team member and intern training, and food sustainability and reclamation efforts in collaboration and under the supervision of the Executive Chef and Food Service Director.The Sous Chef Senior will be responsible for assisting in successful operations within the kitchen including administrative and production needs.

Additional Information

Department Name: Food Services Job Status: 40 hours per week, eligible for benefits Shift: Days. Weekends and holidays required per schedule/department needs

Qualifications

EDUCATION - High school diploma or equivalent. EXPERIENCE - Two (2) years of related experience.

Responsibilities

POPULATION SPECIFIC CARE No direct patient care. ESSENTIAL FUNCTIONS Collaborates with head chef to create exciting new specials that compliment our menu. Directs the creation and preparation of all specialty items while creating scalable recipes for all new dishes. Adhere to set recipes and taste test for quality assurance. Organizes tastings to sample new specialty items. Assists production team as needed in daily tasks and conducts daily line checks/ huddles. Ensures all products are uniform and up to standard.Performs quality checks of ingredients and throw out expired goods. Sources and select necessary ingredients. Assists in creating back-ups or substitutions in the event product shortage. Assists in the management of food costs and inventory. Organizes and store needed tools and materials (food or otherwise). Trains new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu. Trains production cooks on special item preparation. Ensures Production Cooks are cross-trained on multiple stations. Assists Executive Chef in the development, recruiting and maintaining of the internship program. Acts as primary mentor and liaison between students, schools and CHCO. Evaluates interns throughout the program and provide fee back and additional training as necessary. Coordinates the development of the food waste program through outreach, marketing, and building and fostering community and internal CHCO relationships Conducts training sessions and exercises with team members throughout the Food Service department. Assists in training new team members on department operations and standards. Ensures all staff members adhere to culinary standards and regulation. Communicate inventory needs to Executive Chef and Purchasing Manager Provides guidance, resources, and knowledge on culinary trends for growth