Executive Sous Chef

The Executive Sous Chef position reports directly to the Executive Chef. The Executive Sous Chef is responsible for the daily operations of the production staff assigned to patient meal production AND the OHSU Hospital Caf. The Executive Sous Chef is responsible for all areas covered by the Executive Chef when the Executive Chef is away from the department.

Production Management.

• OHSU Hospital Caf: Assist in menu planning and preparation coordinate daily food preparation and presentation for the caf and assist in planning andmaintaining the published 4-week menu rotation.
• Patient meals: Assist in the planning preparation and coordination and development of high quality nutritious patient meals conforming to allestablished dietary restrictions.
• Responsible for scheduling staff and assigning duties. Reconciles and makes adjustments in time keeping system for hourly paid employees andmakes edits per union contract.

Sanitation

• Responsible for enforcing Hazard Analysis and Critical Control Point food safety and sanitation program for the entire production staff of the OHSU that all guidelines of the Infection Prevention and Control policies are followed at all times.
• Ensure that all cleaning and sanitation schedules are maintained and that the facility is in clean sanitary condition at all times.

Planning and Coordination.

• Responsible for working with the purchasing agent for the department to ensure adequate supplies and specialty food products are on hand at all times.
• Create modify and scale recipes to produce weekly menu items; use the Chef Tec and CYBORD recipe programs for all menu item and recipe maintenance.
• Conduct ongoing visual inspection of all food storage to ensure that food production is properly utilized and rotated.
• Attend weekly production meeting to review menu and production activities

Other Duties as Assigned

• Formal training through cooking school professional culinary institute or 2- or 4-year college degree program in hospitality or culinary arts.
• Five years demonstrated experience as a working chef with a strong emphasis in high volume food production.
• Certified Working Chef or higher (or ability for certification within six months of hire) Current county health department food handlers card. Current ServSafe certification.

Job Related KnowledgeSkills and Abilities(Competencies):

• Must have the ability to communicate effectively both verbally and in writing with patients visitors employees and all levels of management.
• Must be skilled in time management organizing workload and workflow production staff assigning work and controlling the end product.
• Must be able to control costs through planning and monitoring activities.
• Must have ability to provide outstanding guest service.
• Knowledge of and personal skill in application of information management and personal computer applications.
• Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program.
• Must be able to perform the essential functions of the position with or without accommodation

• High School Diploma; or Equivalent

Occasional evening work. Intermittent travel involved to local and national venues. Continuous work required in indoor office caf or kitchen setting;frequent work required in indoor meeting rooms. Continuous exposure to noise extreme temperature variancetoxic chemicals chemical fumes and gases and cleaning fluids from kitchen and caf operations.

Benefits:

• Healthcare Options - Covered 100% for full-time employees and 88% for dependents and $25K of term life insurance provided at no cost to the employee
  
• Two separate above market pension plans to choose from
  
• Vacation- up to 200 hours per year depending on length of service
  
• Sick Leave- up to 96 hours per year
  
• 8 paid holidays per year
  
• Substantial Tri-met and C-Tran discounts
  
• Additional Programs including: Tuition Reimbursement and Employee Assistance Program (EAP)