Supervisor Sous Chef at WVU Medicine in Location not listed

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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.

MINIMUM QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associates Degree
2. 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

EXPERIENCE:

1. Three (3) years’ experience in a culinary environment with one (1) year in a culinary supervisory position.

To be completed as established by department: (Administered at Department level)

1. Person in Charge issued by local County Health department2. Manager Food Safety Certification3. Board of Health Managers Training.

PREFERRED QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associates degree in Culinary Arts

2. Certified Executive Sous Chef

EXPERIENCE:

1. Five (5) years in a high volume culinary supervisory position, three (3) of these in a healthcare facility.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Responsible for maintaining quality standards for food service production including policies relating to food service
2. 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.
3. Responsible for maintaining a comprehensive training program for food service production staff by position including competencies including customer service.
4. Along with Executive Chef and Retail Manager, monitors sales of menu items and make changes based on sales data
5. On an ongoing basis, adjusts menus to meet the needs of the customer base, as well as budgetary constraints monitoring product availability, pricing and seasonality of food items
6. Ensure HACCP logs are completed daily and proper temperatures maintained throughout service.
7. Ensure the use of standardized recipes including portion and service controls.
8. Maintains master cleaning schedules and assigning routine cleaning to staff. Conducts sanitation inspections, and follows through with corrective action needed.
9. Ensures all food, paper and chemicals are stored properly.
10. Ensures all HACCP, health department, the Joint Commission and all other regulatory agency requirements are met.
11. May participate in committees as assigned including the Safety Committee ensuring hazards are noted and repaired.
12. Ensure all equipment is safe, maintained and functional.
13. Responds to customer complaints in a timely and appropriate manner.
14. Supports staffing oversight and makes adjustments according to volumes and demands
15. Participates in weekly production meetings for production staff in both patient services and retail areas
16. Completes a bi- weekly work schedule for employees, in accordance with established staffing plans.
17. As appropriate, initiates corrective action according to collective bargaining agreement with union local 814, if applicable.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Able to lift 50 pounds

2. Able to push/pull 100 pounds

3. Able to stand for several hours per day

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Daily deadline pressure

2. Noisy, often hot environment

3. Extremes in cold and heat

SKILLS AND ABILITIES:

1. Computer skills, particularly Excel, Word and Outlook.

2. Experience with Nutrition analysis software and computer food order entry preferred.

3. Ability to understand written and oral communication.

Additional Job Description:

Scheduled Weekly Hours:
40

Shift:

Exempt/Non-Exempt: United States of America (Exempt)

Company:
STJ St. Joseph's Hospital

Cost Center: 600 STJ Dietary

Address: 1 Amalia Drive

Buckhannon

West Virginia

Equal Opportunity Employer

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.