Mgr-Sous Chef

The Mgr-Sous Chef is responsible for the overall success of the food program and managing culinary functions within St. Jude Children’s Research Hospital. This position supports the Executive Chef in all phases of management, menu planning, food production, customer service, and regulatory standards. Leads, motivates, trains, and communicates effectively with all staff. Champions staff engagement and ensures compliance with departmental standards. Performs other related duties as assigned to meet the goals and objectives of the department.

Job Responsibilities:

• Manages the daily activities of employees engaged in preparing and serving food, to include: Assigning and communicating staff work assignments. Supports and coordinates catering functions as necessary. Identifies training opportunities and retrains staff as necessary. Ensure regulatory compliance. Plans menus using data, customer demand, and latest industry trends when appropriate. Monitors quality of food and presentation to ensure adherence to department culinary standards.
• Assists Executive Chef with food service operations: Plans cafeteria menus according to established menu planning standards. Ensures menu costs are in alignment with departmental goals. Takes corrective action as required to maintain high quality finished products. Samples finished products and makes indicated adjustments. Delegates food preparation to meet meal deadlines. Monitors and controls product waste, shrinkage, and portions for minimum loss and maximum yield. Manages inventory to meet budget requirements of the department
• Manage Foodservice technology: Distributes and ensures production lists are utilized. Schedules staff according to departmental and union guidelines. Understands and able to operate departmental technology as needed.
• Manages proper food handling, sanitation, safety, and storage procedures: Maintains cleanliness of coolers, freezers, storage, and work areas. Completes and assigns cleaning duties as necessary. Records and maintains all assigned temperature logs. Monitors food service employees for compliance with proper food handling, sanitation, and storage. Trains staff on proper equipment operation and cleaning procedures. Monitors equipment function to ensure all tools and machines are in proper working condition.
• Coordinates the breakdown of leftover items and cleaning of kitchen at end of shift: Ensures security of department equipment, supplies, and cash receipts. Complies with department cash handling policies and procedures. Opens/closes department following departmental standards.
• Human Resources: Supervises work groups as assigned. Interviews, hires, orientates staff. Performs annual merit rating process. Provides corrective action as necessary.
• Maintains regular and predictable attendance.
• Performs other related duties as assigned in order to meet the goals of the department and institution.

Minimum Education and/or Training:

• Associates Degree in Culinary Arts, Hospitality Management, or other relevant degree or an equivalent certification through the American Culinary Federation (ACF) is preferred

Minimum Experience:

• Five (5) years progressively responsible food service experience, with at least three (3) years of management experience and two (2) years of experience in food preparation as a cook/chef required.

Licensure, Registration and/or Certification Required by SJCRH Only:

• (LC: SERVSAFE) ServeSafe Manager or other ANSI approved Manager Certification required within six (6) months of hire date. Employee must maintain an active license during employment.

Physical Demands and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel, use hands to finger, handle, or feel; and talk or hear. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, and ability to adjust focus. The employee must move about the work space to access work surface and shelves, cabinets, drawers, and equipment that are at, below or above the work surface.
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• An essential function of the job is to be able to comply with al