Auditing, Coaching, Cook Dishes, Culinary Operations, Equipment Maintenance/Repair, Food Preparation, Food Safety, Food Services, Hospital, Maintain Compliance, Menu Development, Monitor Regulations, Operational Support, Operations, Operations Management, Performance Analysis, Recipe Development, Safety Compliance, Safety Standards, Sanitation, Training/Teaching
The Sous Chef role supports culinary operations in a hospital setting, collaborating with the Executive Chef to ensure high-quality, safe, and nutritious food for patients.
- Assist in menu and recipe development tailored to diverse patient needs.
- Conduct recipe audits and oversee staff performance, providing training, coaching, and discipline as needed.
- Manage daily kitchen operations, including staffing, inventory, and ensuring compliance with safety and sanitation standards.
- Implement waste reduction strategies and monitor regulatory guidelines for food safety.
- Ensure kitchen equipment is maintained and the Meals on Wheels program is prepared accurately.
Qualifications include formal culinary training or equivalent experience, knowledge of FDA Food Code, ServSafe certification, and experience managing inventory and staff. Preferred experience includes hospital food service and supervisory roles in high-volume environments. The position offers benefits such as comprehensive medical coverage, retirement matching, and flexible work arrangements, including hybrid or remote options based on departmental needs.
U
University Of Michigan (The Regents @ Ann Arbor)