Sous Chef at The Ohio State University in Columbus, Ohio

Job Description:

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Job Title:Sous ChefDepartment:University Hospital | Food Service AdministrationJob DescriptionScope of Position Provides leadership to the food production team that supports patient and retail food services for Ohio State?s Wexner Medical Center with Nutrition Services Management Team. Position Summary Under Supervision of Nutrition Services Assistant Directors, is responsible for food quality, preparation and execution of service so it is all ready for service ?on time? for Seasons Cafe, Hospitality Centers and Central Production kitchens; supervises, coordinates and participates in activities of assistant sous chefs, cooks and other kitchen personnel engaged in preparation and cooking of food in assigned area; initiates partnerships with other departments; leads the development of new menu items; leads and trains food service staff in production, preparation and garnishing techniques and enforces quality standards; requisitions all food and food related products; supervises and participates in production team for Nutrition Services; manages responsibility for sanitation plan and creates policies and procedures in accordance with HACCP and all applicable food codes and practices.Minimum Education Required2-Year College DegreeRequired QualificationsAssociates degree in Culinary Arts; 3 years work experience required; management experience preferred, ?high volume? food service experience preferred, ServSafe or similar program certification required; desired experience working with HACCP principles; desired ability to speak effectively before groups of customers in order to execute culinary demonstrations; desired experience managing Classified Civil Service, Union, and Student staffs.Additional Information:Location:Rhodes Hall (0354)Position Type:RegularScheduled Hours:40
Shift:Varying Shifts

Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.

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