Sous Chef Manager

UW Medical Center-Montlake is a premier acute care academic medical center located in Seattle, Washington. It operates two major campuses: Montlake and Northwest, and is recognized as the No. 1 hospital in Seattle and Washington State since 2012, according to U.S. News & World Report. The medical center is nationally ranked in seven specialties and prides itself on compassionate patient care and pioneering medical advancements. The Montlake campus, where this role is based, is situated adjacent to the beautiful University of Washington campus, offering staff access to numerous amenities and convenient public transit options, including the Sound Transit's light rail station directly across the street. UW Medical Center-Montlake is dedicated to excellence, exploration, and education, aligning closely with UW Medicine's broader mission to improve public health through advanced medical knowledge, exceptional primary and specialty care, and the training of future health professionals.

The Nutrition and Food Services department at UW Medical Center plays a vital role in supporting the mission by providing compassionate, evidence-based care and exceptional customer service while delivering fresh and nutritious meals to patients, families, and the community. The department is driven by a vision to create a supportive and empowering workplace, deliver unparalleled customer experiences, and improve overall public health and quality of life. They emphasize safety, quality, and innovation in all aspects of food service and nutrition.

The position of Sous Chef Manager at UW Medical Center-Montlake is a full-time role with a 100% full-time equivalent workload, covering both AM and PM shifts. The annual salary range for this position is from $108,000 to $156,000, reflecting the significant responsibilities and expertise required. This role is regular and is not part of a bargaining unit or union.

As a Sous Chef Manager, this professional is responsible for the comprehensive coordination, planning, development, and oversight of food preparation and production within the hospital's nutrition services. The role caters to a wide variety of dietary needs, serving patients, staff, visitors, and families of diverse ages and medical requirements. A core focus of the position is ensuring safety and sanitation, monitoring food handling practices at every stage, and maintaining constant readiness for regulatory surveys from agencies such as OSHA, the Department of Health, and Joint Commission.

In addition, the Sous Chef Manager leads continuous improvement efforts targeting safety, quality, cost control, and operational efficiency. They manage and develop a team that includes supervisors and kitchen production staff, guiding them to meet and exceed policies, procedures, and compliance requirements. Leadership responsibilities also extend to budgeting, controlling expenses, enhancing departmental productivity, and maintaining high standards of food quality, customer service, and retail operations. Collaboration with relevant departmental leaders ensures menu quality and retail success, while alignment with lean principles fosters efficient scheduling and resource allocation.

The role demands hands-on staff supervision, operational management, problem-solving facilitation, and employee development including coaching, performance evaluations, and disciplinary actions when necessary. The Sous Chef Manager participates in strategic planning alongside directors, helping to set and implement goals that advance the department and hospital objectives. This position promises an impactful career opportunity within a top-tier academic medical environment where patient care quality, innovation, and employee engagement are paramount.