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:

• 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.

Creates a Culture of Service Excellence

• Assumes the role of a guest/customer advocate.
• Takes ownership of a problem and ensures a positive outcome. Optimizes operations, minimizes waste, and does their best to create an exceptional dining experience for customers.
• Anticipates retail/team member needs and assists them. 
• Assists in production requirements as needed due to workload and scheduling requirements and special functions.

Sustainability:

• Supports sustainability efforts of the Food & Nutrition Department in recycling programs, i.e., food waste for composting, and adhereing to FIFO product utilitzation.

• An OR food handlers card or equivalent; AND
• Food Protection Manager Certification with 6 months of hire; AND
• Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts required (CIA graduate preferred) AND three years of working chef experience in a high volume environment; OR
• 5 years of working chef experience in a high volume environment. 

Job Related Knowledge, Skills and Abilities (Competencies):

• Customer Service class for Patient Care or equivalent.
• Basic Nutritional Information class as taught by registered dietitian or other approved program.
• Sustainable information class as taught by registered dietitian or other approved program.

• Certificate of completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.
• American Culinary Federation- Certified Culinarian Designation.
• 8 yrs as a line cook and Kitchen Manager of Retail Restaurant.
• HACCP Certification
• Strong Interpersonal communication skills, verbal and written skills. Sufficient Knowledge of Microsoft Suite (Word, Excel, PowerPoint, Outlook, Publisher).
• Pass Oregon Q Care Course.

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.

Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at 503-494-5148 or aaeo@ohsu.edu.