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.


Sous-chef

US-OR-Portland

Job ID: 2025-35136
Type: Regular Full-Time
# of Openings: 1
Category: Food/Nutrition
Portland, OR (Waterfront)

Overview

Production Functions: 

• Responsible for coordinating all production activity for all Cafe meal service periods. Manages production levels ensuring adequate amounts of food arc prepared by each station to ensure we don't run out, while also minimizing waste by tracking trends, sales reports, customer feedback, and production excesses.
• Oversees the production of all retail menu iteam ensuring strict adherence to recipes and HACCP food safety standards. 
• Responsible for managing HACCP procedures in the assigned area of responsibility and for implementing 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.
• Ensures kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.
• Assigns cleaning schedule for Food Service workers, Cook I and Cook II positions. Records completion of Cleaning Tasks on Checklist.
• Food Preparation: Manages the meals on demand (display cooking) in retail outlet production training for all food service workers, cook I and II classifications.
• Ensures workload is disbursed equally amongst staff, adjust schedules as workload changes.
• Performs other duties as assigned by Supervisor(s).

Administrative and General Functions: 

• Assists the Supervisor with scheduling, training Cook I 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.)
• Attends weekly manager meetings and assists in departmental leadership & safety team functions.
• Assumes daily task and assignment scheduling function of Retail Production Team.
• Works with the Cafe Supervisor 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.

Sustainability:

• Supports sustainability efforts of the Food & Nutrition Department in recycling programs, i.e., food waste for composting, and adhering to FIFO product utilization.

Other Duties as Assigned

• 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 lnfomrntion class as taught by registered dietitian or other approved program.
• Sustainable infom,ation class as taught by registered dietitian or other approved program.

• American Culinary Federation- Certified Culinarian Designation
• 8 yrs as a line cook and Kitchen Manager of Retail Restaurant. 
• HACCP Certification

Job Related Knowledge, Skills and Abilities  (Competencies): 

• Strong Interpersonal communication skills. verbal and written skills. 
• Sufficient Knowledge of Microsoft Suite (Word, Excel. PowcrPoint. Outlook, Publisher).
• Pass Ore!.!on Q Care Course

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