Sous Chef Supervisor

Description

Hours | Schedule: 5am-1:30pm shift time. Every other weekend as well as every other holiday.

Responsibilities

• Oversees food production, catering and assists in the supervision of general department operations including main kitchen, cafeteria, dish room and sanitation.
• Considered a leader of quality control, food safety and menu development within an established budget.
• Facilitates the selection, training and skill development of all culinary staff.
• Communicates daily with the supervisors and other team members effectively, following the service excellence standards established for all associates.
• Supervises production and catering staff.

Requirements

• Associate’s Degree in Culinary Arts, Dietetics, Hotel, Restaurant, Institution Manager or other applicable related field of study OR an equivalent combination of education, training, and experience.
• Minimum: ServeSafe Certification within 6 months of hire date
• Minimum: Three (3) years of progressive food service supervisory experience in a medium to large size institutional food service setting required.
• Must exhibit strong oral and written communications capabilities and human relation skills.
• Knowledge of JCAHO and OSHA requirements.
• Evaluate and make appropriate decisions in a variety of circumstances and situations.
• Capable of effectively working with people from diverse populations with different levels of skill.
• Develop and implement budgets.
• Able to effectively lead, direct and supervise employees in a team environment; plan, organize and direct work; anticipate and solve problems; work with deadlines and meet established goals and objectives.
• Effective problem-solving skills.

Qualifications

• Associate’s Degree in Culinary Arts, Dietetics, Hotel, Restaurant, Institution Manager or other applicable related field of study OR an equivalent combination of education, training, and experience.
• Minimum: ServeSafe Certification within 6 months of hire date
• Minimum: Three (3) years of progressive food service supervisory experience in a medium to large size institutional food service setting required.

Skills

• Strong oral and written communications capabilities and human relation skills.
• Knowledge of JCAHO and OSHA requirements.
• Ability to evaluate and make appropriate decisions in a variety of circumstances and situations.
• Capable of effectively working with people from diverse populations with different levels of skill.
• Ability to develop and implement budgets.
• Leadership and supervisory skills.
• Problem-solving skills.

Benefits

• Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings.
• We are an Equal Opportunity Employer.

Pay

Not specified

Schedule

5am-1:30pm shift time. Every other weekend as well as every other holiday.