Supervisor Sous Chef

WVU Medicine•Saint Joseph, MO

About The Position

The incumbent supports kitchen operations maintaining a safe and sanitary work environment, preparing and directing production of meals utilizing standardized recipes within all regulatory requirements. This position also leads food production staff in a positive, structured environment and establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, children, visitors and employees.

Requirements

Associates Degree
Current Food Handlers card as required by the local County Health Department or must be obtained within 30 days o f hire through ONE of the following: StateFoodSafety.com Servsafe National Restaurant Association Local County Health Department
Three (3) years’ experience in a culinary environment with one (1) year in a culinary supervisory position.
Person in Charge issued by local County Health department
Manager Food Safety Certification
Board of Health Managers Training.
Computer skills, particularly Excel, Word and Outlook.
Ability to understand written and oral communication.
Able to lift 50 pounds
Able to push/pull 100 pounds
Able to stand for several hours per day

Nice To Haves

Associates degree in Culinary Arts
Certified Executive Sous Chef
Five (5) years in a high volume culinary supervisory position, three (3) of these in a healthcare facility.
Experience with Nutrition analysis software and computer food order entry preferred.

Responsibilities

Responsible for maintaining quality standards for food service production including policies relating to food service
Supports the oversight of the ordering, inventory and inventory controls for all food, paper and chemical supplies ensuring quality, adequacy of supply and cost controls to maintain budgets.
Responsible for maintaining a comprehensive training program for food service production staff by position including competencies including customer service.
Along with Executive Chef and Retail Manager, monitors sales of menu items and make changes based on sales data
On an ongoing basis, adjusts menus to meet the needs of the customer base, as well as budgetary constraints monitoring product availability, pricing and seasonality of food items
Ensure HACCP logs are completed daily and proper temperatures maintained throughout service.
Ensure the use of standardized recipes including portion and service controls.
Maintains master cleaning schedules and assigning routine cleaning to staff. Conducts sanitation inspections, and follows through with corrective action needed.
Ensures all food, paper and chemicals are stored properly.
Ensures all HACCP, health department, the Joint Commission and all other regulatory agency requirements are met.
May participate in committees as assigned including the Safety Committee ensuring hazards are noted and repaired.
Ensure all equipment is safe, maintained and functional.
Responds to customer complaints in a timely and appropriate manner.
Supports staffing oversight and makes adjustments according to volumes and demands
Participates in weekly production meetings for production staff in both patient services and retail areas
Completes a bi- weekly work schedule for employees, in accordance with established staffing plans.
As appropriate, initiates corrective action according to collective bargaining agreement with union local 814, if applicable.