Sous Chef, Nutrition Care Services

University of Utah Health•Salt Lake City, UT

3d•Onsite

About The Position

This position is responsible for cooking and preparing food as well as managing all aspects of the Nutrition Care Services food production operations including developing menus, estimating food consumption, preparing bid items, and recommending purchases of foodstuffs and supplies. The incumbent oversees and coordinates a catering and cash food service operation and monitors the stockroom, receipt of supplies, and the maintenance and repairs of the department's equipment. This position has no responsibility for providing care to patients. The University of Utah is a Level 1 Trauma Center and is nationally ranked and recognized for our academic research, quality standards and overall patient experience. Our five hospitals and eleven clinics provide excellence in our comprehensive services, medical advancement, and overall patient outcomes.

Requirements

Ability to perform the essential functions of the job as outlined above.
Demonstrated human relations, effective communication, and computer literacy skills.
Ability to develop revenue-generating programs, and respond to on-going customer surveys to provide continuous quality improvement.
Associate's degree in a related field, or the equivalency.
Two years of progressively more responsible supervisory chef experience within a large volume food service operation.
Current Food Protection Manager certification, accredited by ANSI.
Additional license requirements as determined by the hiring department.

Nice To Haves

Certification as a "Chef du Cuisine" as defined by the American Culinary Federation.
Experience in an health care institution environment.

Responsibilities

Oversees the production staff by regularly checking the preparation and serving areas for maintenance, safety and sanitation.
Oversees the training of cooks, bakers, and food service workers in the proper preparation and cooking techniques to ensure that quality and quantity standards are met.
Utilizes cooking knowledge and experience to ensure that preparation and cooking times are adequately set to meet production schedules.
Prepares and cooks meals as scheduled.
Checks food production in progress by tasting new or infrequently prepared items, proofing color and texture, examining serving areas, and reviewing all areas for possible shrinkage.
Maintains and oversees the use of current and standardized recipes, and controls costs through the use of production and waste sheets. Ensures that food and labor costs are within budgetary guidelines.
Determines quantities of products needed for production and communicates daily with storeroom personnel to place orders for meat, dairy, and produce in order to ensure freshness and avoid spoilage.
Follows-up on preparation and production work in progress for catering activities to ensure the appropriate presentation and prompt service. May be required to go on-site to accompany deliveries for special events.
Researches new menu concepts, tests recipes, and introduces new menu options to cafeteria and catering services in order to meet current customer trends and patient needs.
Assists with the interviewing, hiring, training and recommendation of disciplinarly action, when appropriate.
Recommends changes in policies and procedures for a more efficient and economical operation.
Maintains assigned components of the departmental computer system relevant to the food production area.