Job description

At Top of the World Ranch, as a Sous Chef, you can expect the following that you won't be find elsewhere:

• Flexible Schedule: If you need a day off-you can get it. You can work the days you want.
• Freedom of Creative Expression: Make your own menu. Try new recipes. As long as it tastes good you can make whatever your heart desires.
• Gain Experience From Our Executive Chef
• Low Stress Atmosphere: 3 meals a day is the expectation. You know exactly how many people you are cooking for. You know what times to have the food prepared. You will find time in between meals to take a hike, fish, read a book, or whatever your hobby may be.
• Full Benefits: You will be an employee at UnityPoint Health with all of their low cost benefits including health insurance and 401k matching!
• Amazing Scenery: We sit on 300 acres and operate in a 10,000 sq ft mansion.

Recovery Friendly Employer!

Job/Position Description

Position Title: Sous Chef

Department Name: Top of the World Ranch

UPH Affiliate: Top of the World Ranch

Department Number:

Effective Date: 1-1-2018

Review Date(s):

Prepared By:

Approved By:

Position Reports To: Executive Chef – Top of the World Ranch

Description of Position:

Under the general supervision of the Executive Chef, this position is responsible for management of the food services program for this site. This includes development and rotation of menus, acquisition of necessary equipment and food supplies to ensure an exceptional quality offering for clients, maintaining appropriate re-order points to provide for high level of freshness of ingredients, preparation of nutritious meals, maintaining an above standard approach to kitchen cleanliness and hygiene, and providing a welcome environment for clients and staff.

Essential Functions/Responsibilities:

Essential functions are the duties and responsibilities that are essential to the position (not a task list). Do not include if less than 5% of work time is spent on this duty. Be specific without giving explicit instructions on how to perform the task. Do not include duties that are to be performed in the future. Duties should be action oriented and avoid vague or general statements.

% of Time

(annually)

Managerial Responsibilities

• Management of all aspects of the kitchen
• Develops protocols/procedures to ensure food health safety and compliance with any applicable regulatory/accrediting organizations
• Responsible for creation and adherence to approved budget for food service requirements.

15%

Creation, Maintenance, and Delivery of Healthy Menu Plans

• Responsible for development of a nutritious and well-balanced menu plan for all clients to include determining appropriate timing for rotation of menus offered.
• Adherence to specific dietary restrictions and individual needs
• Responsible for food creation, including and not limited to scheduled maintenance and cleaning of kitchen equipment such as commercial dishwasher, cooktop and ovens, and ensuring the cleanliness of dishes and any utensils.

50%

Purchasing and Storage of food items

• Ensures proper food storage and rotation
• Management of food costs, inventory and kitchen equipment

15%

Quality Assurance

• Investigates and resolves complaints made by residents & recommendations/red-flags identified by safety & food inspectors.
• Develop protocols/procedures & policies necessary to ensure food health safety for this site which to include kitchen area, food storage, and utensils are kept sanitary
• Develop procedures & policies and document proper oversight of residential meal services.
• Develops plan/procedures/policies and documents to demonstrate adherence to all government oversight and other regulating bodies as deemed necessary.
• Prepares and submits reports (internal & external) as deemed necessary.
• Participates in any quality assurance program and seeks to continuously improve the food program within fiscal and departmental parameters

10%

Basic UPH Performance Criteria

• Demonstrates the UnityPoint Health Values and Standards of Behaviors as well as adheres to policies and procedures and safety guidelines.
• Demonstrates ability to meet business needs of department with regular, reliable attendance.
• Employee maintains current licenses and/or certifications required for the position.
• Practices and reflects knowledge of HIPAA, TJC, DNV, OSHA and other federal/state regulatory agencies guiding healthcare.
• Completes all annual education and competency requirements within the calendar year.
• Is knowledgeable of hospital and department compliance requirements for federally funded healthcare programs (e.g. Medicare and Medicaid) regarding fraud, waste and abuse. Brings any questions or concerns regarding compliance to the immediate attention of hospital administrative staff. Takes appropriate action on concerns reported by department staff related to compliance.

10%

Disclaimer: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

Demonstration of UPH Values and Standards of Behaviors

Consistently demonstrates UnityPoint Health’s values in the performance of job duties and responsibilities

Foster Unity:

• Leverage the skills and abilities of each person to enable great teams.
• Collaborate across departments, facilities, business units and regions.
• Seek to understand and are open to diverse thoughts and perspectives.

Own The Moment:

• Connect with each person treating them with courtesy, compassion, empathy and respect
• Enthusiastically engage in our work.
• Accountable for our individual actions and our team performance.
• Responsible for solving problems regardless of the origin.

Champion Excellence:

• Commit to the best outcomes and highest quality.
• Have a relentless focus on exceeding expectations.
• Believe in sharing our results, learning from our mistakes and celebrating our successes.

Seize Opportunities:

• Embrace and promote innovation and transformation.
• Create partnerships that improve care delivery in our communities.
• Have the courage to challenge the status quo.

QUALIFICATIONS:

Minimum Requirements

Identify items that are minimally required to perform the essential functions of this position.

Preferred or Specialized

Not required to perform the essential functions of the position.

Education:

High School Diploma or equivalent

Post-secondary education in a Culinary Arts program

Experience:

Minimum of 3-5 years in the culinary field

Previous experience as a Sous Chef/kitchen manager

License(s)/Certification(s):

Valid driver’s license when driving any vehicle for work-related reasons.

Knowledge/Skills/Abilities:

• Ability to work independently with little supervision

• In-depth knowledge of proper food storage, hygiene, and food preparation

• Experience creating nutritional, balanced, and creative meals

• Ability to work with a diverse population of clients

• Ability to communicate clearly both verbally and in writing

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedures manuals.

Other:

• Use of usual and customary equipment used to perform essential functions of the position.

SCOPE: Position has supervisory responsibilities? Yes ☐ or No ☐ If yes, complete below.

Number of Employees Supervised (Complete if position has supervisory responsibilities of individuals)

Direct

Indirect

Total

Exempt

Non-Exempt

1

1

Total

1

1

Budget Control (Complete if position has budget responsibilities)

Annual Operating Budget (including payroll)

Annual Revenue/Sales

Other Scope Measurements

Pertinent to the position, such as number of beds, number of units/departments, number of employees leading, cases per month, etc.

Item

Number

Mental/Cognitive Demands:

(List any special mental and cognitive abilities required by the position in your specific environment)

WORKING CONDITIONS:

Physical Requirements

(Check all that apply if essential to perform job – with or without accommodations)

☒ Talk/Hear (communicate, detect, converse with, discern, convey, express oneself, exchange information)

☒ See (defect, determine, perceive, identify, recognize, judge, observe, inspect, estimate, assess)

☒ Stand or Sit (stationary position)

☒ Walk (move, traverse)

☒ Use hands/fingers to handle or feel (operate, activate, use, prepare, inspect, place, detect, position)

☐ Climb (stairs/ladders) or Balance (ascent/descent, work stop, traverse)

☒ Bend/Stoop/Kneel

☐ Squat/Crouch/Crawl

☒ Reaching/Twisting

☒ Taste/Smell (detect, distinguish, determine)

☒ Pushing/Pulling

Lifting Requirements

(Check appropriate category to perform job – with or without accommodations)

☐ Level 1; Sedentary Work: Exerting up to 10 pounds of force occasionally, and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally, and all other sedentary criteria are met.

☐ Level 2; Light Work: Exerting up to 20 pounds of force occasionally or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. Requires walking or standing to a significant degree, pushing or pulling arm or leg controls or maintaining a production rate pace. Light work requires physical exertion of forces greater than that of sedentary work.

☒ Level 3; Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

☐ Level 4; Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.

☐ Level 5; Very Heavy Work: Exerting in excess of 100 pounds of forces occasionally, and/or in excess of 50 pounds of force constantly to move objects.

Hazards and Atmospheric Conditions

(check all that apply)

☐ Normal Office Surroundings

☐ Vibration

☐ Exposure to Fumes

☒ Mechanical Hazards

☐ Exposure to Dust

☒ Chemical Hazards

☒ Exposure to Extreme Temperatures

☒ Electrical Hazards

☐ Wet and/or Humid

☐ Radiant Energy Hazards

☐ Noise

☐ Explosives Hazards

☐ Mists or Gases

☒ Burn Hazards

Other/Comments:

Precautions must be followed when working in any health care environment.

OSHA Categories

(Complete this OSHA section for clinical/patient related jobs)

☐ Category I: Duties performed routinely require exposure to blood, body fluid and tissue.

☐ Category II: Normal routine involves no exposure to blood, body fluid or tissue, but exposure or potential for exposure may occur.

☒ Category III: Normal routine involves no exposure to blood, body fluid, or tissue and as part of their employment, incumbents are not called upon to perform or assist in emergency care or first aid.

Top of the World Ranch provided the following inclusive hiring information:

We are an equal opportunity employer and considers all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job Type: Full-time

Pay: $17.00 - $22.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Tuition reimbursement
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Hourly pay

Shift:

• 10 hour shift

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant
• Fine dining restaurant

People with a criminal record are encouraged to apply

Application Question(s):

• How reliable would you say you are?

Experience:

• Culinary: 3 years (Required)

Work Location: In person

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