Sous Chef

The Sous Chef position for the adult hospitals at Michigan Medicine plays an integral role in the support of the culinary operations within the hospital kitchen. They will provide support for food production and supervisory oversight of the culinary staff. The Sous Chef will work alongside the Executive Chef and Food Service Managers to ensure adherence to food safety and sanitation guidelines, adherence to standard recipes, and assurance of quality food preparation for patients.

• Work alongside the Executive Chef on menu and recipe development that meets the needs of a diverse patient population.
• Perform recipe audits to ensure accuracy of recipes and staff preparation.
• Provide hands-on training for culinary staff, oversee ongoing performance, and perform coaching and discipline as needed.
• Direct and oversee daily operations of the culinary staff. This includes handling issues related to staffing, menu modification, ensuring a safe working environment, and ensuring timely food preparation.
• Work alongside the Executive Chef to create waste reduction strategies and ensure staff compliance.
• Monitors staff prep lists and food inventories.
• Audit the culinary staff forms to ensure compliance.
• Ensures regulatory guidelines for food safety and sanitation are followed.
• Ensures kitchen equipment and facilities are in proper working order. Work with the Executive Chef and Food Service Managers if concerns arise.
• Ensures Meals on Wheels program is set for the next day's meal preparation, corrects any concerns, or offers substitution recommendations.

• Formal training in a culinary program or an associate degree with at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience.
• Knowledge of the FDA Food Code and experience overseeing kitchen operations using safe food handling, sanitation, and safety practices.
• ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire.
• Experience managing inventory of food and supplies.
• Excellent customer service and service recovery skills.
• Ability to communicate effectively in both written and verbal form.
• Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels.
• Excellent organizational skills and computer skills

• Experience working in hospital food service
• Two years of supervisory experience in a high-volume, complex food service operation with at least 1-2 years of experience in an institutional or high-volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff.

This is a 40-hour position.

Thursday-Monday 5:00 am-1:30 pm