Sous Chef

The Sous Chef - Food Service Operations Manager is responsible for the overall kitchen operation in accordance with the standard/prescribed procedures of the Dietary Department.

• Provides dietary services for patients, families, and staff.
• Maintains a professional demeanor in accordance with the service excellence standards while interacting with patients, patient's families, and coworkers.

• Associate's degree in Food Management / Culinary Services preferred.
• Minimum 2 years' experience in a large Food Service facility coordinating large functions; some management experience preferred.
• Food Handler's permit at hire.
• Certified Chef preferred.
• Completion of Serv Safe Manager's course within 90 days of hire.
• Ability to read and write English.
• Ability to communicate with staff, physicians, support agencies, vendors, and others.
• Ability to remain calm under stress.
• Ability to coordinate large functions.
• Good inter-personal skills, with ability to communicate effectively and record documentation legibly.
• Quantitative/mathematical ability.
• Understands volumes, weights, and measures.
• Basic computer knowledge including Microsoft applications required.

UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion, and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status, or any other characteristic protected by federal, state, or local laws.