Sous Chef - Fulltime - Days (Variable Shifts) - Detroit

GENERAL SUMMARY:

Oversees and coordinates the activities of Cooks and Food Service Assistants in the preparation and cooking of food for hospital patients, staff, and visitors. Reviews daily preparation and production records and menus; coordinates changes/adjustments and ensures high quality products are provided in accordance with the overall menu plan of the department and within budgeted goals. Assumes the responsibilities of the Executive Chef in his/her absence. Must be able to perform multiple tasks, simultaneously, in a fast-paced environment.

EDUCATION/EXPERIENCE REQUIRED:

• Associates Degree in Culinary Arts, participation in a recognized apprentice program or a minimum of three (3) years of recent experience as a culinary manager in lieu of Associates Degree.
• Three (3) years of Sous Chef experience, or five (5) years current HFH culinary experience.
• Knowledge of quantity food production techniques and practices as well as specific knowledge of health care food service policies, procedures and recipes, knowledge of sustainably organic fruit and vegetables.

Additional Information

• Organization: Henry Ford Hospital - Detroit Main Campus
• Department: Food _Nutrition Administration
• Shift: Variable
• Union Code: Not Applicable