Employment Type:

Full time

Shift:

Day Shift

Description:

Hours | Schedule:

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

Oversees food production, catering and assists in the supervision of general department operations including main kitchen, cafeteria, dish room and sanitation. The Sous Chef is 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.

What the Sous Chef Supervisor will need:

• 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.
• Ability 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.

What the Sous Chef Supervisor will do:

• Responsible for all organization and talent effectiveness functions including interviewing, hiring, counseling, performance appraisals, scheduling, training and continuing education for associates reporting to this position.
• Assures that food production and service staff are properly supported and have the tools they need in order to accomplish their job duties.
• Oversees ingredient selection, purchasing, portions and works to eliminate waste to ensure that budgetary goals are achieved.
• Manages a high-quality food production program that is HAACP compliant and meets JCAHO, CMS, state and federal food handling guidelines.

Our Commitment

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. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.