Retail Sous Chef - Military veterans preferred

Oregon Health & Science University

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.


Retail Sous Chef

US-OR-Portland

Job ID: 2025-34956
Type: Regular Full-Time
# of Openings: 1
Category: Food/Nutrition
Portland, OR (Marquam Hill)

Overview

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.

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