Executive Sous Chef

Department Overview

OHSU is proud to be designated a Magnet hospital by the American Nurses Credentialing Center. Just 9 percent of U.S. healthcare organizations hold this designation. We pride ourselves in not only serving our community with the highest of accolades but also pushing a multifaceted mission that strives for excellence within the OHSU Culture.

 

OHSU is hiring! We offer a variety of benefits on top of joining a thriving organization:

• Medical, dental and vision coverage at low or no cost to employees
• Covered 100% for full-time employees and 88% for dependents
• Several retirement plans to choose from! – Oregon Public Service Retirement Plan and University Pension Plan, voluntary savings plans (403b, 401a and 457b)
• Up to 200 hours (equal to 25 full days) a year of paid time off 
• 96 hours of sick leave a year (prorated by FTE status) 
• Commuter subsidies
• Tuition reimbursement 
• Access to group life insurance, disability insurance and other supplemental benefits
• Annual Raises
• Employee discounts to local and major businesses
• Childcare service discounts
• Employee Resource Groups
• Growth/Development Opportunities

We want you, apply and work with us today! https://www.ohsu.edu/

 

The Executive Sous Chef position reports directly to the Executive Chef. The Executive Sous Chef is responsible for the daily operations of the production staff assigned to patient meal production AND the OHSU Hospital Café. The Executive Sous Chef is responsible for all areas covered by the Executive Chef when the Executive Chef is away from the department.

Function/Duties of Position

Production Management.

• OHSU Hospital Café: Assist in menu planning and preparation, coordinate daily food preparation and presentation for the café, and assist in planning and maintaining the published 4-week menu rotation.
• Patient meals: Assist in the planning, preparation, and coordination and development of high quality, nutritious patient meals conforming to all established dietary restrictions.
• Responsible for scheduling staff and assigning duties. Reconciles and makes adjustments in time keeping system for hourly paid employees and makes edits per union contract.

Sanitation.

• Responsible for enforcing Hazard Analysis and Critical Control Point food safety and sanitation program for the entire production staff of the OHSU kitchen.Ensure that all guidelines of the Infection Prevention and Control policies are followed at all times.Ensure that all cleaning and sanitation schedules are maintained and that the facility is in clean, sanitary condition at all times.

Miscellaneous:

• Other tasks and responsibilities as assigned and directed by managers and supervisors which are not covered in the scope of this description but are essential to mission objectives, workload scheduling requirements and special functions, and meal delivery. Performs requirements for Staff Members as outlined in Compliance Roles and Responsibilities in OHSU Hospitals and Clinics. Supports the sustainability efforts of the Food & Nutrition Department in recycling programs, i.e., food waste for composting, and adhering to FIFO and product utilization. Score 90% or higher on the annual OHSU Sanitation inspection.

Required Qualifications

• Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts.
• Five years demonstrated experience as a working chef with a strong emphasis in high volume food production.
• Must have the ability to communicate effectively both verbally and in writing with patients, visitors, employees and all levels of management.
• Must be skilled in time management, organizing workload and workflow production staff, assigning work, and controlling the end product.
• Must be able to control costs through planning and monitoring activities.
• Must have ability to provide outstanding guest service.
• Knowledge of, and personal skill in application of information management and personal computer applications.
• Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program.
• Certified Working Chef or higher (or ability for certification within six months of hire)
• Current county health department food handler's card.
• Current ServSafe certification.

• Compliance with Code of Conduct, Respect in the workplace and Applicable policies, procedures and agreements related to position, department or OHSU as a whole

• Must be able to perform the e