Supervisor Sous Chef

About the role

The incumbent supports kitchen operations maintaining a safe and sanitary work environment, preparing and directing production of meals utilizing standardized recipes within all regulatory requirements. This position also leads food production staff in a positive, structured environment and establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, children, visitors and employees.

Responsibilities

• Maintain quality standards for food service production including policies relating to food service
• Supports the oversight of the ordering, inventory and inventory controls for all food, paper and chemical supplies ensuring quality, adequacy of supply and cost controls to maintain budgets
• Maintain a comprehensive training program for food service production staff by position including competencies including customer service
• Monitors sales of menu items and make changes based on sales data
• Adjusts menus to meet the needs of the customer base, as well as budgetary constraints monitoring product availability, pricing and seasonality of food items
• Ensure HACCP logs are completed daily and proper temperatures maintained throughout service
• Maintain standardized recipes including portion and service controls
• Maintain master cleaning schedules and assigning routine cleaning to staff
• Conduct sanitation inspections, and follow through with corrective action needed
• Ensure all food, paper and chemicals are stored properly
• Ensure all HACCP, health department, the Joint Commission and all other regulatory agency requirements are met
• May participate in committees as assigned including the Safety Committee ensuring hazards are noted and repaired
• Ensure all equipment is safe, maintained and functional
• Respond to customer complaints in a timely and appropriate manner
• Supports staffing oversight and makes adjustments according to volumes and demands
• Participate in weekly production meetings for production staff in both patient services and retail areas
• Complete a bi-weekly work schedule for employees, in accordance with established staffing plans
• Initiate corrective action according to collective bargaining agreement with union local 814, if applicable

Qualifications

• Associates Degree
• Current Food Handlers card as required by the local County Health Department or must be obtained within 30 days of hire through ONE of the following: StateFoodSafety.com, Servsafe National Restaurant Association, Local County Health Department
• Three (3) years’ experience in a culinary environment with one (1) year in a culinary supervisory position
• Five (5) years in a high volume culinary supervisory position, three (3) of these in a healthcare facility

Preferred Qualifications

• Associates degree in Culinary Arts
• Certified Executive Sous Chef

Skills and Abilities

• Computer skills, particularly Excel, Word and Outlook
• Experience with Nutrition analysis software and computer food order entry preferred
• Ability to understand written and oral communication

Physical Requirements

• Able to lift 50 pounds
• Able to push/pull 100 pounds
• Able to stand for several hours per day

Working Environment

• Daily deadline pressure
• Noisy, often hot environment
• Extremes in cold and heat