Sous Chef Manager

Job Description UW Medical Center-Montlake - Nutrition Services has two outstanding opportunities for Sous Chef Managers. WORK SCHEDULE Full-time, 100% FTE (40 hours per week) AM Shift PM Shift DEPARTMENT DESCRIPTION The Nutrition and Food Services department supports UW Medicine’s mission by delivering extraordinary experiences with compassionate evidence-based care, unforgettable customer service, and fresh and nutritious food for patients, families, and the greater community. Our vision is to create a supportive and empowering workplace for all, provide unparalleled experiences for our customers and patients, and improve the quality of life and health of the public. POSITION HIGHLIGHTS The Sous Chef Manager is responsible for coordinating, planning, developing, participating, and overseeing the food preparation and production process to meet the needs of staff, families, visitors, and patients of all ages and various diet needs. Ensure a safe and sanitary work environment and monitor proper food handling practices at all stages of the production process. Ensure a state of constant survey readiness by conforming to all requirements of our regulatory agencies. The sous chef manager also plays an integral role in implementing our safety and improvement efforts to reduce cost, while improving quality, safety, engagement, delivery, and efficiencies in our work. This position is also responsible for the management, supervision, and development of supervisors, kitchen production staff, and ensuring and maintaining standards to ensure that all are in compliance with all policies, procedures, and regulatory requirements. PRIMARY JOB RESPONSIBILITIES Manages all aspects of the culinary team and food service workers who work in the kitchen to support all functions of patient room service and retail operations. Develops budget and monitors/controls expenses to fit 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 the selected strategic goals and objectives; monitors and evaluates progress and makes necessary revisions to plans. Customer service, a clean and inviting public environment, partnership with retail and culinary leaders on the menu as well as the monitoring of quality and quantity control of food production, management of the POS system, retail sales trending, oversight of fiscal controls. Develop and revise core schedules based on lean principles; submit core plan to scheduling team per established deadlines; partner with scheduling team on PTO approvals and coverage for leaves per established accountability to assure stable operations. Supervise staff in daily operations. Lead operational and improvement huddles, conduct rounding and daily management system reviews, respond to escalations and safety issues. Supports staff engagement by removing barriers to work, coaching through problem solving processes, and empowering staff members to elevate 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. REQUIREMENTS Bachelors degree Minimum of three (3) years’ experience in a large production food service environment Five (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) Compensation, Benefits and Position Details Pay Range Minimum: $108,000.00 annual Pay Range Maximum: $156,000.00 annual Other Compensation: (none specified) Benefits: For information about benefits for this position, visit Shift First Shift (United States of America) Temporary or Regular? This is a regular position FTE (Full-Time Equivalent) 100.00% Union/Bargaining Unit Not Applicable Our Commitment The University of Washington is committed to fostering an inclusive, respectful and welcoming community for all. As an equal opportunity employer, the University considers applicants for employment without regard to race, color, creed, religion, national origin, citizenship, sex, pregnancy, age, marital status, sexual orientation, gender identity or expression, genetic information, disability, or veteran status consistent with UW Executive Order No. 81. To request disability accommodation in the application process, contact the Disability Services Office at View phone number on click.appcast.io or View email address on click.appcast.io. Applicants considered for this position will be required to disclose if they are the subject of any substantiated findings or current investigations related to sexual misconduct at their current employment and past employment. Disclosure is required under Washington state law. #J-18808-Ljbffr