<p>How to Apply</p> <p>A cover letter is NOT required for consideration.</p> <p>Job Summary</p> <p>The Sous Chef position for the adult hospitals at Michigan Medicine plays in integral role in the support of the culinary operations within the hospital kitchen. They will provide support for food production and supervisory oversight of the culinary staff. The Sous Chef will work alongside the Executive Chef and Food Service Managers to ensure adherence to food safety and sanitation guidelines, adherence to standard recipes, and assurance of quality food preparation for patients.</p> <p>Mission Statement</p> <p>Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society.</p> <p>Why Join Michigan Medicine?</p> <p>Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world's most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good.</p> <p>What Benefits can you Look Forward to?</p> <ul> <li>Excellent medical, dental and vision coverage effective on your very first day </li><li>2:1 Match on retirement savings </li></ul> <p>Responsibilities*</p> <ul> <li>Work alongside the Executive Chef on menu and recipe development that meets the needs of a diverse patient population. </li><li>Perform recipe audits to ensure accuracy of recipes and staff preparation. </li><li>Provide hands-on training for culinary staff, oversee ongoing performance, and perform coaching and discipline as needed. </li><li>Direct and oversee daily operations of the culinary staff. This includes handling issues related to staffing, menu modification, ensuring a safe working environment, and ensuring timely food preparation. </li><li>Work alongside Executive Chef to create waste reduction strategies and ensure staff compliance. </li><li>Monitors staff prep lists and food inventories. </li><li>Audits culinary staff forms to ensure compliance. </li><li>Ensures regulatory guidelines for food safety and sanitation are followed. </li><li>Ensures kitchen equipment and facilities are in proper working order. Work with Executive Chef and Food Service Managers if concerns arise. </li><li>Ensures Meals on Wheels program is set for the next days meal preparation, corrects any concerns, or offers substitution recommendations. </li></ul> <p>Required Qualifications*</p> <ul> <li>Formal training in a culinary program or an associate degree with at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience. </li><li>Knowledge of the FDA Food Code and experience overseeing kitchen operations using safe food handling sanitation and safety practices. </li><li>ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire. </li><li>Experience managing inventory of food and supplies. </li><li>Excellent customer service and service recovery skills. </li><li>Ability to communicate effectively in both written and verbal form. </li><li>Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels. </li><li>Excellent organizational skills and computer skills </li></ul> <p>Desired Qualifications*</p> <ul> <li>Experience working in hospital food service </li><li>Two years of supervisory experience in a high volume, complex food service operation with at least 1-2 years of experience in an institutional or high volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff. </li></ul> <p>Work Schedule</p> <p>This is a 40 hour position.</p> <p>Thursday/Friday 5:00am-1:30pm</p> <p>Saturday-Varies</p> <p>Sunday/Monday- 1:30pm-10:00pm</p> <p>Modes of Work</p> <p>Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes</p>