JOB SUMMARY

We are seeking a dedicated Sous Chef to oversee the daily operations of our Pavilion hospital kitchen. In this vital role, you will ensure that meal preparation and delivery meet our high standards of quality and safety. You will manage various teams that handle everything from food preparation, tray assembly and delivery to kitchen cleaning and stockkeeping. This role requires a keen eye for detail and a commitment to maintaining the highest standards of food safety, sanitation and service.

REQUIRED QUALIFICATIONS*

• Formal training in a culinary program or an associate degree with at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience.
• ServSafe foodservice certification (or receipt of certification within 90 days of hire.)

DESIRED QUALIFICATIONS*

• Bachelors degree in hospitality management, business administration, nutrition, culinary arts, or a related field
• Knowledge of CBORD Food Service Management System.
• Experience supervising bargained for staff.
• Two years of supervisory experience in a high volume, complex food service operation with at least 1-2 years of experience in an institutional or high volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff.

Leadership and Foodservice Operations:

• Work alongside the Executive Chef on menu and recipe development that meets the needs of a diverse patient population.
• Perform recipe audits to ensure accuracy of recipes and staff preparation.
• Supervise and direct foodservice employees to achieve defined operational goals.
• Maintain effective communication methods, such as bulletin boards and newsletters, to keep staff informed.
• Promote teamwork, wellbeing, and inclusion within the hospital kitchen.
• Perform duties equivalent to subordinate employees to support team function as needed.

Human Resources & Training:

• Assist in the recruitment, selection, training, and development of staff in collaboration with Food Service Managers.
• Ensure employees are trained and held accountable for adhering to health system, department, and regulatory standards.
• Conduct regular performance appraisals and offer development opportunities for employees.
• Apply disciplinary action, including termination, when necessary, to enforce guidelines and policies consistently.