Department Overview:
The Executive Sous Chef position reports directly to the Executive Chef. The Executive Sous Chef is responsible for the daily operations of the production staff assigned to patient meal production AND the OHSU Hospital Café. The Executive Sous Chef is responsible for all areas covered by the Executive Chef when the Executive Chef is away from the department.
Function/Duties of Position:

JOB RELATED KNOWLEDGE, SKILLS AND ABILITIES (COMPETENCIES):

• Must have the ability to communicate effectively both verbally and in writing with patients, visitors, employees and all levels of management.
• Must be skilled in time management, organizing workload and workflow production staff, assigning work, and controlling the end product.
• Must be able to control costs through planning and monitoring activities.
• Must have ability to provide outstanding guest service.
• Knowledge of, and personal skill in application of information management and personal computer applications.
• Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program.
• Must be able to perform the essential functions of the position with or without accommodation

Preferred Qualifications:

• High School Diploma; or Equivalent

Additional Details:
Occasional evening work. Intermittent travel involved to local and national venues. Continuous work required in indoor office, café, or kitchen setting; frequent work required in indoor meeting rooms. Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and café operations.

Required Qualifications:

• Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts.
• Five years demonstrated experience as a working chef with a strong emphasis in high volume food production.
• Certified Working Chef or higher (or ability for certification within six months of hire) Current county health department food handler’s card. Current ServSafe certification

Required Qualifications:

• Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts.
• Five years demonstrated experience as a working chef with a strong emphasis in high volume food production.
• Certified Working Chef or higher (or ability for certification within six months of hire) Current county health department food handler’s card. Current ServSafe certification.