Sous Chef Manager

About the role

The Sous Chef Manager oversees the culinary team and food service workers in the kitchen to support all functions of patient room service and retail operations. They manage budget, monitor expenses, and ensure regulatory requirements are met.

Responsibilities

• Manages all aspects of the culinary team and food service workers
• Develops and revises core schedules based on lean principles
• Supports staff engagement by removing barriers to work and coaching through problem solving processes
• Hires, completes regular performance evaluations, and recommends termination of staff
• Monitors and continuously improves service, product, processes, and procedures
• Participates in strategic goal-setting and development of new services
• Maintains standards to ensure compliance with policies, procedures, and regulatory requirements

Requirements

• Bachelor's degree in related field OR equivalent years of Head Chef work experience
• Minimum of three (3) years' experience in a large production food service environment
• Five (5) years of supervisory or management experience in food service and/or retail environment
• Experience leading a team
• Experience coaching and training
• Experience with quality improvement or quality assurance activities
• Experience with monitoring systems to ensure regulatory requirements are met
• Experience practicing whole foods cooking
• Experience with nutrition and diet related terminology

Qualifications

• Bachelor's degree in related field OR equivalent years of Head Chef work experience
• Three (3) years' experience in a large production food service environment
• Five (5) years of supervisory or management experience in food service and/or retail environment
• Experience leading a team
• Experience coaching and training
• Experience with quality improvement or quality assurance activities
• Experience with monitoring systems to ensure regulatory requirements are met
• Experience practicing whole foods cooking
• Experience with nutrition and diet related terminology

Skills

• Leadership skills
• Team management
• Quality assurance
• Regulatory compliance
• Whole foods cooking
• Nutrition and diet related terminology

Benefits

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Pay

Pay Range: Minimum $108,000.00 annual, Maximum $156,000.00 annual

Schedule

First Shift (United States of America)

Union/Bargaining Unit

Not Applicable