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.