Sous Chef in Lewiston, Maine

At Central Maine Healthcare our team members are committed to providing exceptional care and experiences for our community and for each other every day.

Position Summary:

The Sous Chef is a professional chef who works directly under the Executive Chef to manage production team, oversee kitchen operations and ensure that all food products meet the Executive Chef’s standards.

The Sous Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: including Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but CMH may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and patient requirements.

Essential Duties:

• Assists with management of day to day operations of the kitchen, patient dining and retail outlets

• Wraps, labels and dates any food in walk-in and station coolers daily.

• Fills out prep lists for each day accurately to ensure food cost and quality standards are met.

• Pursues excellence for self and organization; having a sense of urgency; and possessing ambition.

• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.

• Possess ability to cut or supervise of cutting haddock, pot roast, turkey, pork- high dollar items, correct portions.

• Provides the highest quality of service to customers at all times.

• Tastes products, reads recipes and menus, estimates food requirements, and reviews production logs in order to accurately plan production requirements and requisition supplies and equipment.

• Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized.

• Identifies and evaluates deep cleaning and equipment cleaning needs.

• Ensures culinary standards including recipe compliance and food quality are upheld.

• Assists with production team member development and provides guidance and training.

• Leads by providing positive and constructive feedback to employees in order to coach, correct and motivate.

• Must follow all CMH, patient and regulatory rules and procedures.

• Attends all allergy and foodborne illness in-service training.

• Complies with all CMH and HACCP policies and procedures.

• Complies with all workplace safety, risk management policies, food safety & sanitation requirements.

• Reports all accidents and injuries in a timely manner.

• Participates in regular safety meetings, safety training and hazard assessments.

• Attends training programs (classroom and virtual) as designated.

• Produces small and large batch foods for patient and retail offerings.

• Uses advanced and full range of classical and contemporary cooking, plating and garnishing techniques.

• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.

• Receives, lifts, moves and properly stores food, equipment, small wares and supplies using FIFO.

• Independently performs advanced cooking duties in preparing food items.

• Advanced knife skills required.

• Assists with counting of inventory, and/or entry of inventory data.

• Will perform other duties and responsibilities as assigned.

Education and Experience:

• High School diploma, GED or equivalent preferred. • 4 or more years of related work experience. • Knowledge of basic operation of equipment and cash-handling procedures preferred.

Knowledge, Skills and Abilities:

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.

• Possesses maturity of judgment and behavior.

• Ability to maintain a positive attitude.

• Ability to communicate with co-workers and other departments with professionalism and respect.

• Ability to maintain a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and patient representatives.

• Ability to use computer software, including Microsoft Word & Excel, FMS and food ordering platforms

• Ability to assist in any station, FOH and BOH.

• Ability to ensure labor is managed efficiently in all food areas.

• Ability to adhere to and follow/exercise guidelines pertaining to HIPAA laws and handling and maintaining of an environment where protected health information (PHI) is safeguarded.

• Ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working.

• Ability to apply advanced cooking skills.

• Ability to adapt procedures, processes, tools, equipment and techniques to meet standards.

• Ability to maintain high standards for work areas and appearance.

• Ability to work a flexible schedule

• Must comply with any dress code requirements.

• Must be able to work nights, weekends and some holidays.

• Requires complete knowledge of kitchen equipment.

• Attends work and shows up for scheduled shift on time with satisfactory regularity.

Stress Tolerance/Flexibility: The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.

Interpersonal Relations: The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion when dealing with the needs and problems of others.

Integrity: The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes fulfilling commitments; accepting constructive criticism; accepting responsibility for own performance, as well as that of the group; not accepting credit for the efforts or work of others; and avoiding conflict of interest situations.

Communication: The ability to speak clearly and politely to management, associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver

Ability to engage patients and team members utilizing the CMH Experience Standards

I am creating a warming, caring, and non-judgmental environment I am actively listening and seeking information I am honest, truthful, and consistent I am respectful, treating all individuals with dignity and empathy I am serving as a role model, taking both initiative and ownership when appropriate I am working collaboratively and demonstrating teamwork I am resilient and adapt to change in positive ways

If you are passionate about making a difference and are looking for your next great career opportunity, we look forward to reviewing your application!

AT CENTRAL MAINE HEALTHCARE YOU ARE AT THE CENTER OF EVERYTHING WE DO

Our why, our purpose, drives every decision and action we take as a healthcare system. We strive everyday to deliver exceptional care, and to improve our community. We are a non-profit organization that is breaking the traditional healthcare mold by bringing our patients and their family’s high value, low cost, and award-winning care while focusing on creating an exceptional experience for them; all within their communities. To accomplish this, we only hire individuals who are committed to excellence, who embody the principles of our CMH Experience Service Standards, and who are ready to step in and help their fellow team members achieve those exceptional results for our patients, their families, and the community.

Central Maine Healthcare System

The organization is broad in its footprint, with three (3) hospitals in Bridgton, Lewiston, and Rumford, and over 75 individual practices within our Medical Group. Lewiston’s Central Maine Medical Center is a certified and award-winning level two trauma center, along with our Central Maine Heart and Vascular Institute and the upcoming highly anticipated launch of our comprehensive state of the art cancer treatment center. Both Bridgton and Rumford Hospitals are four (4) star accredited acute care hospitals, and our Medical Group and Maine Urgent Care Centers have won multiple awards within their specialties. As a system we are a six-time winner of the Leapfrog Safety A Rating since 2019, representing some of the highest quality care and outcomes nationwide. Our awards and accolades are only possible as a result of our commitment to culture, and a focus on safety and inclusion, in each of our patient’s experiences and in the experiences we create within our teams.

If you are a person who is looking for a way to give back to your community, to help improve the lives of patients or those who care for our patients, want to be part of a growing organization that is setting the bar for Maine healthcare, apply to join Central Maine Healthcare today!

Diversity and Equal Employment Opportunity

CMH actively promotes diversity in its workforce at all levels of the organization. We strive to create and maintain a setting where we celebrate cultural and other differences and consider them strengths of the organization. CMH is an equal opportunity workforce and no one shall discriminate against any individual with regard to race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, genetic information or veteran status with respect to any offer, or term or condition, of employment. We make reasonable accommodations to the known physical and mental limitations of qualified individuals with disabilities.