Sous Chef Manager
About The Position
UW Medical Center-Montlake's Nutrition Services department is seeking a Sous Chef Manager for a full-time, 40-hour per week, AM shift position. This role is responsible for overseeing the food preparation and production process to meet the diverse dietary needs of patients, families, visitors, and staff. The Sous Chef Manager will ensure a safe and sanitary work environment, monitor food handling practices, and maintain readiness for regulatory agency surveys. This position also plays a key role in implementing safety and improvement initiatives to enhance cost-efficiency, quality, safety, engagement, delivery, and overall operational efficiencies. Additionally, the Sous Chef Manager is responsible for the management, supervision, and development of kitchen supervisors and production staff, ensuring 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 in the kitchen to support patient room service and retail operations.
- Develops budget and monitors/controls expenses to meet 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 selected strategic goals and objectives; monitors and evaluates progress and makes necessary revisions to plans.
- Oversees customer service, maintains a clean and inviting public environment, partners with retail and culinary leaders on menu development, monitors food production quality and quantity, manages the POS system, tracks retail sales, and oversees 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.
Benefits
- Benefits information available at https://www.washington.edu/jobs/benefits-for-uw-staff/
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What This Job Offers
Job Type
Full-time
Career Level
Manager
