Retail Sous Chef

Department Overview

The Retail Sous Chef is responsible for the overall operations for the back of house and kitchen area of the production area. The Sous Chef supervises staff, assigned and reassigns work to ensure all standards, timelines, and objectives are completed. Supervises production levels ensuring adequate amounts of food are

prepared by each station to ensure we don’t run out, while also minimizing waste by tracking trends, sales

reports, customer feedback, and production excesses. Responsible for weekly menus/heritage meals/child care

center/seasonal offerings/farmers market/local, sustainable food offerings with recipes from Chef Tec and/or

CBORD to ensure compliance is exceeded in all matters. Purchases food, supplies, and stock in the most

economically manner from approved vendors, while ensuring our high standards of quality are met or

exceeded. Makes sure everyone is trained on proper food preparation and kitchen safety techniques.

 

In addition, the Sous Chef ensures that the OHSU and departmental standards are upheld: Assure that finished

goods are eye appealing; the proportions are correct, and it is cooked properly and served quickly. The Sous

Chef also makes sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly

and the kitchen meets all sanitary standards. He/she also tracks food cost, waste, and culinary employee

hours/overtime doing their best to optimize operations, minimize waste, and create an exceptional dining

experience for customers.

 

This position will also be responsible for the development of new retail menu items in collaboration with the

the Retail Managers, Supervisors, and Executive Chef.

Function/Duties of Position

Production Functions:

• Responsible for coordinating all production activity for all 3rd floor production needs. Supervises production levels ensuring adequate amounts of food are prepared by each station to minimize shortages, while also minimizing waste by tracking trends, sales reports, customer feedback, and production excesses.
• Oversees the production of all retail menu items ensuring strict adherence to recipes for consistency and standardization of food quality.
• Responsible for supervising HACCP procedures to assure food safety compliance and documenting all corrective action steps taken. Ensure all foods, including potentially hazardous foods, are handled in a safe and proper manner according to Food and Nutrition Standard Operating Procedures (Hazard Analysis and Critical Control Points – HACCP), OHSU Infection Control, and Multnomah County Health Department. Identify critical control points (CCPs) in food preparation and storage and monitor the factors that might create a food safety hazard, using corrective action when a deviation occurs. 
• Assigns cleaning schedule for Food Service workers, Cook I and Cook II positions. Records completion of Cleaning Tasks on Checklist.
• Ensures kitchen is properly cleaned and organized on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.
• Food Preparation: Production training for all food service workers and Cook I and II classifications.
• Ensures workload is disbursed equally amongst staff, adjust schedules as workload changes.
• Performs other duties as assigned by Executive Chef or designee.

Administrative and General Functions:

• Assists the Executive Sous Chef and the Executive Chef or designee with scheduling, training Cook 1 and II classifications, annual sanitation training, and departmental training requirements. (Sanitation training results in an expected score of 90% or higher on the Bi-annual Multnomah County Sanitation inspection.)
• Plans and attends weekly menu meetings and assists in departmental leadership & safety team functions.
• Assumes daily task and assignment scheduling function of Retail Production Team
• Works with purchasing to execute online ordering for the department as relief for the purchasing agent position (in retail capacity).
• Planning & Coordination: reviews upcoming events and coordinates with purchasing agent to insure adequate supplies and specialty products.
• Responsible for reviewing departmental equipment maintenance logs and ensuring that all food preparation and storage equipment is operating at the required level.
• Coordinates equipment repairs when needed.
• Responsible for monthly participation in the You Did It program, i.e., writing at least 3 cards for employees within his/her team.
• Performs requirements for Staff Members as outlined in Compliance Roles and Responsibilities in OHSU University, Hospitals and Clinics.