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.
Production Functions:
Administrative and General Functions:
Creates a Culture of Service Excellence
Sustainability:
Job Related Knowledge, Skills and Abilities (Competencies):
This position will be required to work a variety of hours and shifts to accommodate our 24/7 operation. The majority of shifts worked will be during the day or swing shift.
This position will be required to continually stand for 4 hrs at a time and throughout the 8 hr shift. Walking is
continuous on hard surfaces, floor mats are essential whenever possible. CARRYING up to 20lbs, carts are
available and are recommended. LIFTING weight up to 50lbs occasionally. PUSHING/PULLING food carts
that weigh 100 - 150lbs occacionally. BENDING frequently, using leg muscles, not back muscles, during
loading and unloading. REACHING/HANDLING/DEXTERITY: some overhead reaching is required, hand -
eye coordination is required using sharp knives and cutting utensils, working around hot cooking oils and
water, and open flame and heated ovens. Continous hand and wrist movement with knives is often required.
TWISTING, CLIMBING, CRAWLING are all physical demands that could be a part of the job, but would not
be a normal course of action. You will seek immediate instruction from a manager or supervisor to any piece
of equipment tool or utensil that you are unfamiliar or do not know the safety characteristics or operational
procedures. NOTIFY a manager or supervisor of any allergy or abnormal reaction to your enviornment.
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