Job Information

AdventHealth Sous Chef South Overland Park FT in Overland Park, Kansas


Sous Chef AdventHealth Shawnee Mission

Location Address: South Overland Park

Top Reasons To Work At AdventHealth Shawnee Mission

  • Up $2000 sign on bonus with two year agreement

  • Received Magnet® recognition from the American Nurses Credentialing Center in January 2019

  • Providing faith-based, whole person care to Kansas City since 1962

  • Excellent health benefits, an onsite child care center and fitness facility

  • Tuition reimbursement to support continuing education

  • Employee Referral Program

  • Largest health care provider in Johnson County with three campuses

Work Hours/Shift:

Full Time

You Will Be Responsible For:

  • Assists in developing a strong food production team by ensuring the team’s goals are clear and the entire team is focused toward those goals.

  • Demonstrate effective interpersonal skills:

  • within department

  • interdepartmental

  • Mentors new employees to assist them with assimilation into the work team, provides timely feedback to production staff and recognizes others successes to increase employee retention.

  • Model behavior conducive to the development of a positive, supportive, and productive team.

  • Demonstrate ability to achieve departmental goals related to the value: people .

  • Keeps current with the latest food service trends to develop innovative recipes.

  • Utilizes Computrition and uses it to manage the item and recipe files as well as production reports.

  • Demonstrates ethical behavior in decision making in all situations.

  • Work within the parameters of defined role, licensing agency and regulatory standards.

  • Demonstrate the concept of a Culture of Always

  • Model positive behaviors that are supportive of change.

  • Demonstrate ability to achieve annual departmental goals related to the value: mission .

  • Prepares food according to standardized recipes in the correct amounts for patients, child care, catering and cafeteria.

  • Organizes batch-cooking schedule so food is available throughout service to ensure optimal food quality and temperatures.

  • Demonstrates and promotes high standards for quality and productivity; focuses on results.

  • Assists with new menu and recipe development and implementation of new menus

  • Incorporates patient, physician, customer needs and concerns into decision-making and organizational action.

  • Works cooperatively with other departments to build respect and improve processes.

  • Establish staff performance expectations regarding policies and procedures and monitors implementation.

  • Demonstrates improved outcomes through effective communication and follow up.

  • Utilizes AIDET in all interactions and utilizes LAST during service recovery.

  • Demonstrate ability to achieve annual departmental goals related to the value: service

  • Assure that staff utilizes and applies learning in the work environment.

  • Ensures and documents the qualifications and competence of departmental personnel.

  • Determine daily staffing needs to provide appropriate care/services within department.

  • Leads by example and builds within the department a culture of service excellence through training and monitoring.

  • Shares knowledge with team leaders and associates to foster growth within the department.

  • Anticipates problems and takes responsibility for corrective actions.

  • Displays a professional appearance and employs high customer service skills.

  • Demonstrates high standards of sanitation, quality, and productivity and is knowledgeable regarding standards including state food code, JCAHO and health department regulations.

  • Demonstrate ability to achieve annual departmental goals related to the value: excellence.

  • Oversees production to minimize waste of food and supplies.

  • Organize and prioritize work assignment and demonstrate flexibility to accommodate the following: changing work environment, high acuity, high census, and/or sudden emergencies to meet unit/organization needs.

  • Works effectively with other departments to enhance throughput.

  • Identifies processes and technology that hinder workflow.

  • Demonstrate ability to achieve annual departmental goals related to the value: stewardship

  • Oversees and ensures daily quality checks, such as temperatures, sanitation, proper equipment function and implement corrective action as needed


Job Summary:

Under the direction of the Executive Chef, the Sous Chef is responsible for supervising the food production area through appropriate delegation of duties to production associates. Ensures staff competency by continually developing production employees through coaching, training of new staff, and annual performance reviews. Is a team player who displays goods decision-making, excellent communication skills, and a professional manner in all aspects of work. Must be flexible and able to deliver services on any shift. Utilizes and manages resources appropriately and ensures food safety is practiced in all aspects of the operation. Plays a key role in the development and implementation of new menu items. Recommends and participates in the disciplinary process. Assists in the creation of department processes and procedures to ensure consistency, quality and ease of operations. Supports the hospital’s strategic plan and department goals by commitment to individual goals

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.

Category: Nutritional Services

Organization: AdventHealth South Overland Park

Schedule: Full-time

Shift: 1 - Day

Travel: AdventHealth S Overland Park

Req ID: 21026757

We are an equal opportunity employer and do not tolerate discrimination based on race, color, creed, religion, national origin, sex, marital status, age or disability/handicap with respect to recruitment, selection, placement, promotion, wages, benefits and other terms and conditions of employment.