Sous Chef - Fulltime - Days (Variable Shifts) - Detroit
Job Overview
Compensation
Type:
Salary
Rate:
Range $49,500.00 - $66,800.00
Work Schedule
Rotating Shifts
Job Description
Henry Ford Hospital - Detroit Main Campus is a prominent healthcare institution known for delivering exceptional medical services and patient care. The hospital operates a comprehensive Food and Nutrition Administration department dedicated to ensuring that patients, staff, and visitors receive high-quality, nutritious meals. This department plays a critical role in supporting the overall health and recovery of patients by providing meals that meet dietary standards and customized nutrition plans. Henry Ford Hospital's commitment to excellence extends beyond medical treatment to include nourishing the community it serves through carefully managed food service operations.
The role of Culinary Manager at Henry ... Show More
The role of Culinary Manager at Henry ... Show More
Job Requirements
- Associates degree in Culinary Arts or participation in a recognized apprentice program or minimum three years of recent culinary management experience
- three years of Sous Chef experience or five years current HFH culinary experience
- knowledge of quantity food production techniques and practices
- knowledge of health care food service policies, procedures, and recipes
- knowledge of sustainably organic fruit and vegetables
- ability to perform multiple tasks simultaneously in a fast-paced environment
Job Qualifications
- Associates degree in Culinary Arts or participation in a recognized apprentice program or minimum three years of recent culinary management experience in lieu of degree
- three years of Sous Chef experience or five years current HFH culinary experience
- knowledge of quantity food production techniques and practices
- knowledge of health care food service policies, procedures, and recipes
- knowledge of sustainably organic fruit and vegetables
Job Duties
- Oversees and coordinates activities of cooks and food service assistants in food preparation and cooking
- reviews daily preparation and production records and menus
- coordinates changes and adjustments to ensure high quality products
- ensures compliance with the overall departmental menu plan and budget goals
- assumes responsibilities of the Executive Chef in their absence
- performs multiple tasks simultaneously in a fast-paced environment
- maintains knowledge of health care food service policies, procedures, and recipes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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