Executive Sous Chef

Summary Plans and oversees all quality aspects of food and food production for St. Joseph Mercy. Acts as the final authority on food quality as well as all food purchasing. Consults with managers and professionals in creating menus and developing recipes for all eating sites on campus. Employment Type Full time Shift Rotating Shift Description Plans and oversees all quality aspects of food and food production for St. Joseph Mercy. Acts as the final authority on food quality as well as all food purchasing. Consults with managers and professionals in creating menus and developing recipes for all eating sites on campus. Total Rewards and Benefits Competitive compensation, DAILYPAY Benefits effective Day One! No waiting periods. Full benefits package including Medical, Dental, Vision, PTO, Life Insurance, Short and Long-term Disability Retirement savings plan with employer match and contributions Opportunity for growth and advancement throughout Trinity Health Tuition Reimbursement Essential Functions And Responsibilities Works with managers to develop the department quality vision, expectations, and on-going action plan as it pertains to all food on the Trinity Health Ann Arbor campus. Works with managers on maintaining all aspects of food quality presentation and food purchasing including vendor selection and specification writing. Sets the standard for receiving practices and acts as receiving point for questionable items. Has ultimate authority and responsibility for accepting/rejecting all food items. Working with the Catering/Production Manager, develops production systems and procedures, which foster and facilitate quality outcome. Oversees food production and presentation of cafeteria meal service. Works with cafeteria manager and gives frontline supervision for cafeteria staff. Collaborates on menus and writes recipes for all food operations on campus. Is supported by the Administrative Nutritionist and Food Services Management as needed. Works with manager on all special one-time menus for catered events and all other specials. Consults managers on marketing aspects for food-related specials. Maintains customer contact on a regular basis to determine and respond to customer needs. Troubleshoots customer complaints as they relate to food. Documents food-related problem solving as necessary or regulatory agency requirements. Maintains good rapport and cooperative relationships. Approaches conflict in a constructive manner. Helps to identify problems, offer solutions, and participate in their resolution. Maintains the confidentiality of information acquired pertaining to patient, physicians, colleagues, and visitors to Trinity Health. Discusses patient and hospital information only among appropriate personnel in appropriately private places. Behaves in accordance with the Code of Conduct, Service Excellence Standards, and the Mission, Vision, Values and policies of Trinity Health. Assumes responsibility for performance of job duties in the safest possible manner, to assure personal safety and that of coworkers, and to report all preventable hazards and unsafe practices immediately to management. Other Functions And Responsibilities Keeps abreast of the most recent trends in food preparation and presentation, with an emphasis on healthy eating habits. Maintains active membership in the American Culinary Federation. Presents training in-services on food handling techniques to frontline and management staff. Provides performance appraisal feedback to frontline employees as well as managers on food quality issues. Facilitates one quality-focused work group of frontline staff per quarter. Acts as Relief Service Manager when necessary Performs other duties as assigned. Required Education, Experience And Certification/Licensure High School Diploma or General Education Degree (GED) Requires high school diploma or equivalent and one year of specialized training. Two to three years progressively more responsible related work experience. Culinary Degree from ACF accredited program or Associate’s degree preferred, Culinary certification, ACF Apprenticeship preferred. Required Skills And Abilities Interpersonal skills necessary to conduct appropriate guest relations programs and communicate effectively, both verbally and written with subordinates and other department and Health System personnel. Analytical skills necessary to coordinate, control, and problem solve in a complex operation. Technical skills necessary to develop area procedures related to the specific operation. Active listening abilities. Creative abilities necessary to actively market department services. This document is intended to describe the generalized duties and responsibilities, the specialized job functions, and the essential requirements of this job. It is not intended to be an exhaustive statement of all supplemental duties, responsibilities, or non-essential requirements or reflect any accommodations made under the American’s with Disability Act, the Michigan Handicapper’s Act, or SJMHS’s Return to Work Program. Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. #J-18808-Ljbffr Trinity Health MI