The Opportunity:
Artesia General Hospital has an immediate open position for a Sous Chef, located in Artesia, New Mexico.
The selected Sous Chef will be responsible for assisting the Director of Dietary Services in overseeing all aspects of food service operations, including menu planning, food preparation, quality assurance, staff training, and compliance with health and safety standards. This role combines culinary expertise with strong leadership and operational management to deliver exceptional dining experiences while maintaining budgetary and regulatory compliance.
This position requires leading and directing members of the Dietary Department in the absence of the director to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State and Local sanitation and safety procedures.
The Candidate
MINIMUM POSITION QUALIFICATIONS:
- Culinary degree or bachelor’s degree in culinary arts or related field preferred.
- Minimum of 3 years of Sous Chef experience in a food service environment. Prefer prior experience as a Chef in a high-volume kitchen and/or hospital or healthcare setting.
- Advanced knowledge of culinary techniques, kitchen operations, and food service trends.
- Valid Food Handler’s Card and successful completion of food safety training.
- Strong leadership skills with the ability to inspire, motivate, and develop a team.
- Excellent organizational and time management skills; ability to handle multiple priorities in a fast-paced environment.
- Strong verbal and written communication skills.
- Proficient computer skills for inventory, ordering, and reporting.
KNOWLEDGE/SKILL/ABILITIES:
- Possess a strong understanding of therapeutic modification of diets.
- Knowledge of methods and procedures for preparing and serving food, principles of sanitation, and principles of safe food handling.
- Able to read, write, and speak English and some Spanish is helpful.
- Basic Computer Operations, (email, excel, word)
AGE-RELATED COMPETENCIES: Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position.
Information Management: Treats all information and data within the scope of the position with appropriate confidentiality and security.
Risk Management/Quality Management/Safety: Cooperates fully in all Risk Management, Quality Management, and Safety Activities and Investigations.
ESSENTIAL FUNCTIONS:
Menu Development & Culinary Innovation
- Plan and develop menus and menu cycles that reflect cultural and regional preferences, dietary guidelines, and seasonal availability.
- Create and test new recipes to ensure offerings remain innovative, cost-effective, and appealing.
- Adjust recipes for appropriate yield and portion control.
- Serves community, employees, patients of Artesia General Hospital at the Green Chili Café and gains feedback from satisfaction surveys.
Food Quality & Presentation
- Ensure all food produced meets established standards for taste, temperature, presentation, and timing.
- Monitor consistency and quality through regular inspections and audits.
- Implement changes based on guest and team feedback to continuously improve quality.
Kitchen Operations & Staff Management
- Oversee daily kitchen operations, including workflow, station readiness, and production timelines.
- Observe and guide staff in cooking, garnishing, and portioning to maintain standards.
- Train, mentor, and onboard kitchen staff in culinary techniques, safety procedures, and sanitation practices.
- Assist in conducting orientation and in-service educational programs for personnel.
Inventory & Procurement
- Assist in managing inventory levels, monitor usage, and place orders for food and chemical supplies.
- Receive and validate deliveries against order forms.
- Conduct monthly inventory checks and maintain accurate records.
Compliance & Safety
- Uphold all sanitation, food safety, and health regulations in accordance with local, state, and federal guidelines.
- Practice safe and sanitary food handling and enforce safety and loss prevention procedures.
- Conduct regular Quality Assurance audits.
Financial Management
- Monitor monthly expenditures, analyze variances, and ensure compliance with budgetary goals.
Collaboration
- Work closely with Dietitian, Director of Dietary Services to communicate specials, menu changes, and ingredient availability.
Other Duties
- Perform hands-on cooking and carving as needed.
- Execute other related tasks as assigned.
Working Conditions:
- Schedule may vary based on business needs, early mornings, evenings, weekends, and holidays.
- Ability to stand for extended periods of time.
- Physical activities to include but not limited to standing, walking, talking, reading, climbing, balancing, reaching, handling, fingering, stooping, kneeling, crouching, crawling, tasting, smelling, pushing, and pulling.
- Must be able to lift and carry up to 50lbs.
- Exposure to heat, cold, humidity, sharp tools, and kitchen machinery.
ENVIROMENTAL CONDITIONS: Work environment consists of infrequent patient contact, which may include exposure to blood, or other body fluids, foods, grease hot and cold.
PHYSICAL REQUIREMENTS: Physical Demand Analysis attached.
HOURS: 8:00 AM to 5:00 PM, Monday through Friday, some occasional weekend and/or early & afterhours depending on catered events or operational needs.
For more information, please contact Owen Carryl directly at (972) 265-5307 or ocarryl@kbic.com
