Sous Chef Supervisor

Employment Type: Full time Shift: Evening Shift Description: Oversees food production, catering and assists in the supervision of general department operations including main kitchen, cafeteria, dish room and sanitation. The Sous Chef is considered a leader of quality control, food safety and menu development within an established budget. Facilitates the selection, training and skill development of all culinary staff. Communicates daily with the supervisors and other team members effectively, following the service excellence standards established for all associates. Supervises production and catering staff. What the Sous Chef Supervisor will need: Associate’s Degree in Culinary Arts, Dietetics, Hotel, Restaurant, Institution Manager or other applicable related field of study OR an equivalent combination of education, training, and experience. Minimum: ServeSafe Certification within 6 months of hire date Minimum: Three (3) years of progressive food service supervisory experience in a medium to large size institutional food service setting required. Must exhibit strong oral and written communications capabilities and human relation skills. Knowledge of JCAHO and OSHA requirements. Evaluate and make appropriate decisions in a variety of circumstances and situations. Capable of effectively working with people from diverse populations with different levels of skill. Develop and implement budgets. Ability to effectively lead, direct and supervise employees in a team environment; plan, organize and direct work; anticipate and solve problems; work with deadlines and meet established goals and objectives. Effective problem-solving skills. What the Sous Chef Supervisor will do: Responsible for all organization and talent effectiveness functions including interviewing, hiring, counseling, performance appraisals, scheduling, training and continuing education for associates reporting to this position. Assures that food production and service staff are properly supported and have the tools they need in order to accomplish their job duties. Oversees ingredient selection, purchasing, portions and works to eliminate waste to ensure that budgetary goals are achieved. Manages a high-quality food production program that is HAACP compliant and meets JCAHO, CMS, state and federal food handling guidelines. Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. Trinity Health is one of the largest not-for-profit, faith-based health care systems in the nation. Together, we’re 121,000 colleagues and nearly 36,500 physicians and clinicians caring for diverse communities across 27 states. Nationally recognized for care and experience, our system includes 101 hospitals, 126 continuing care locations, the second largest PACE program in the country, 136 urgent care locations, and many other health and well-being services. Based in Livonia, Michigan, in fiscal year 2023, we invested $1.5 billion in our communities through charity care and other community benefit programs. For more information, visit http://www.trinity-health.org. You can also follow Trinity Health on LinkedIn.