Position: Executive Sous Chef
About: OHSU, a Magnet hospital recognized by the American Nurses Credentialing Center, is known for its commitment to excellence in healthcare and a multifaceted mission within the OHSU Culture. The Executive Sous Chef position at OHSU involves overseeing the daily operations of the production staff assigned to patient meal production and the OHSU Hospital Café.
Requirements: Formal training through cooking school, professional culinary institute, or 2- or 4-year college degree program in hospitality or culinary arts; Five years demonstrated experience as a working chef with a strong emphasis in high volume food production; Ability to communicate effectively with patients, visitors, employees, and management; Skilled in time management, organizing workload, assigning work, and controlling end product; Ability to control costs through planning and monitoring activities; Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program; Certified Working Chef or higher (or ability for certification within six months of hire); Current county health department food handler’s card; Current ServSafe certification; Compliance with Code of Conduct, Respect in the workplace, and applicable policies, procedures, and agreements; Ability to perform essential functions of the position with or without accommodation
Benefits: health insurance, dental insurance, paid time off, retirement plans, paid sick leave
