Executive Sous Chef at Oregon Health & Science University

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jan, 26

Salary

0.0

Posted On

11 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication, Time Management, Organizing Workload, Cost Control, Guest Service, Information Management, Food Safety, Sanitation

Industry

Higher Education

Description

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 Production Management. OHSU Hospital Café: Assist in menu planning and preparation, coordinate daily food preparation and presentation for the café, and assist in planning and maintaining the published 4-week menu rotation. Patient meals: Assist in the planning, preparation, and coordination and development of high quality, nutritious patient meals conforming to all established dietary restrictions. Responsible for scheduling staff and assigning duties. Reconciles and makes adjustments in time keeping system for hourly paid employees and makes edits per union contract. Sanitation Responsible for enforcing Hazard Analysis and Critical Control Point food safety and sanitation program for the entire production staff of the OHSU kitchen.Ensure that all guidelines of the Infection Prevention and Control policies are followed at all times. Ensure that all cleaning and sanitation schedules are maintained and that the facility is in clean, sanitary condition at all times. Planning and Coordination. Responsible for working with the purchasing agent for the department to ensure adequate supplies and specialty food products are on hand at all times. Create, modify and scale recipes to produce weekly menu items; use the Chef – Tec and CYBORD recipe programs for all menu item and recipe maintenance. Conduct ongoing visual inspection of all food storage to ensure that food production is properly utilized and rotated. Attend weekly production meeting to review menu and production activities Other Duties as Assigned 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. 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. Benefits: Healthcare Options - Covered 100% for full-time employees and 88% for dependents, and $25K of term life insurance provided at no cost to the employee Two separate above market pension plans to choose from Vacation- up to 200 hours per year depending on length of service Sick Leave- up to 96 hours per year 8 paid holidays per year Substantial Tri-met and C-Tran discounts Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP) All are welcome Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at 503-494-5148 or aaeo@ohsu.edu.

Responsibilities

The Executive Sous Chef oversees daily operations of the production staff for patient meal production and the OHSU Hospital Café. They are responsible for menu planning, food preparation, staff scheduling, and ensuring compliance with food safety standards.