Sous Chef, Nutrition Care Services

Overview

As a patient-focused organization, University of Utah Health exists to enhance the health and well-being of people through patient care, research and education. Success in this mission requires a culture of collaboration, excellence, leadership, and respect. University of Utah Health seeks staff that are committed to the values of compassion, collaboration, innovation, responsibility, integrity, quality and trust that are integral to our mission. EO/AA

This position is responsible for cooking and preparing food as well as managing all aspects of the Nutrition Care Services food production operations including developing menus, estimating food consumption, preparing bid items, and recommending purchases of foodstuffs and supplies. The incumbent oversees and coordinates a catering and cash food service operation and monitors the stockroom, receipt of supplies, and the maintenance and repairs of the department's equipment. This position has no responsibility for providing care to patients.

Corporate Overview: The University of Utah is a Level 1 Trauma Center and is nationally ranked and recognized for our academic research, quality standards and overall patient experience. Our five hospitals and eleven clinics provide excellence in our comprehensive services, medical advancement, and overall patient outcomes.

Responsibilities Essential Functions

• Oversees the production staff by regularly checking the preparation and serving areas for maintenance, safety and sanitation.
• Oversees the training of cooks, bakers, and food service workers in the proper preparation and cooking techniques to ensure that quality and quantity standards are met.
• Utilizes cooking knowledge and experience to ensure that preparation and cooking times are adequately set to meet production schedules.
• Prepares and cooks meals as scheduled.
• Checks food production in progress by tasting new or infrequently prepared items, proofing color and texture, examining serving areas, and reviewing all areas for possible shrinkage.
• Maintains and oversees the use of current and standardized recipes, and controls costs through the use of production and waste sheets. Ensures that food and labor costs are within budgetary guidelines.
• Determines quantities of products needed for production and communicates daily with storeroom personnel to place orders for meat, dairy, and produce in order to ensure freshness and avoid spoilage.
• Follows-up on preparation and production work in progress for catering activities to ensure the appropriate presentation and prompt service. May be required to go on-site to accompany deliveries for special events.
• Researches new menu concepts, tests recipes, and introduces new menu options to cafeteria and catering services in order to meet current customer trends and patient needs.
• Assists with the interviewing, hiring, training and recommendation of disciplinarly action, when appropriate.
• Recommends changes in policies and procedures for a more efficient and economical operation.
• Maintains assigned components of the departmental computer system relevant to the food production area.

Knowledge / Skills / Abilities

• Ability to perform the essential functions of the job as outlined above.

• Demonstrated human relations, effective communication, and computer literacy skills.

• Ability to develop revenue-generating programs, and respond to on-going customer surveys to provide continuous quality improvement.

Qualifications Required

• Associate's degree in a related field, or the equivalency.
• Two years of progressively more responsible supervisory chef experience within a large volume food service operation.

Licenses Required

• Current Food Protection Manager certification, accredited by ANSI.

* Additional license requirements as determined by the hiring department. Qualifications (Preferred) Preferred

• Certification as a "Chef du Cuisine" as defined by the American Culinary Federation.
• Experience in an health care institution environment.

Working Conditions and Physical Demands

Employee must be able to meet the following requirements with or without an accommodation.

• This position involves intermediate working conditions in a healthcare setting that may exert up to 50 pounds and may consistently require lifting, carrying, pushing, pulling, or otherwise moving equipment or objects. This position is subject to hot or cold tempatures and may be subject to hazards with equipment or cleaning chemicals.

Physical Requirements Carrying, Climbing, Color Determination, Crawling, Far Vision, Lifting, Listening, Manual Dexterity, Near Vision, Non Indicated, Pulling and/or Pushing, Reaching, Sitting, Speaking, Standing, Stooping and Crouching, Tasting or Smelling, Walking