Sous Chef Manager

University of Washington•Seattle, WA

6d•Onsite

About The Position

UW Medical Center-Montlake's Nutrition Services department has two outstanding opportunities for Sous Chef Managers. The Sous Chef Manager is responsible for coordinating, planning, developing, participating in, and overseeing the food preparation and production process to meet the needs of staff, families, visitors, and patients of all ages and various diet needs. This role ensures a safe and sanitary work environment and monitors proper food handling practices at all stages of the production process, ensuring a state of constant survey readiness by conforming to all requirements of regulatory agencies. The sous chef manager also plays an integral role in implementing safety and improvement efforts to reduce costs while improving quality, safety, engagement, delivery, and efficiencies in their work. This position is also responsible for the management, supervision, and development of supervisors and kitchen production staff, as well as ensuring and maintaining standards to ensure that all are in compliance with all policies, procedures, and regulatory requirements.

Requirements

Bachelors degree
Minimum of three (3) years' experience in a large production food service environment
(5) years of supervisory or management experience in food service and/or retail environment
Experience leading a team
Experience coaching and training
Education and/or experience in the development and implementation of staff programs
Experience in quality improvement or quality assurance activities
Experience with monitoring systems to ensure regulatory requirements are met (examples, OSHA, DNV, DOH, Joint Commission)
Experience practicing whole foods cooking
Experience with nutrition and diet related terminology
Bachelor’s degree in related field OR equivalent years of Head Chef work experience (an equivalent combination of education and experience may substitute for formal education requirements)

Responsibilities

Manages all aspects of the culinary team and food service workers who work in the kitchen to support all functions of patient room service and retail operations.
Develops budget and monitors/controls expenses to fit budget expectations.
Improves department cost efficiency and productivity.
Prioritizes work and resources to meet customer service expectations.
Monitors and continuously improves service, product, processes and procedures.
Participates with Director/Assistant Director in strategic goal-setting and development of new services; develops tactical project plans and implements the selected strategic goals and objectives; monitors and evaluates progress and makes necessary revisions to plans.
Oversees customer service, a clean and inviting public environment, partnership with retail and culinary leaders on the menu as well as the monitoring of quality and quantity control of food production, management of the POS system, retail sales trending, and oversight of fiscal controls.
Develops and revises core schedules based on lean principles; submits core plan to scheduling team per established deadlines; partners with scheduling team on PTO approvals and coverage for leaves per established accountability to assure stable operations.
Supervises staff in daily operations.
Leads operational and improvement huddles, conducts rounding and daily management system reviews, responds to escalations and safety issues.
Supports staff engagement by removing barriers to work, coaching through problem-solving processes, and empowering staff members to escalate issues and identify improvements.
Responsible for hiring, completion of regular performance evaluations, performance improvement, counseling employees, developing staff, and as appropriate, utilizing the disciplinary process and recommending termination of staff.