Supervisor Executive Sous Chef

Department Food & Nutrition -Patient Svcs Job Summary This leader has accountability and oversight, and supervises the daily activities of the department, shift or area. In this role, the leader sets the tone and models positive leadership behavior, while ensuring successful completion of individual and teamwork tasks, projects, and responsibilities in support of departmental and organizational goals. Under the direction of the Manager Executive Chef, oversees all aspects of facility food production and service, including purchasing, inventory management, menu planning, food preparation, quality, presentation, service, food and physical safety. Ensures customer satisfaction and compliance with federal, state and local regulations. Required Qualifications - Require an associate degree; or relevant experience in culinary arts (healthcare/ hotel/ restaurant) may be substituted on a year-for-year basis for the required degree. - Require a minimum of seven (7) years of experience in a production environment, with five (5) years in a culinary leadership capacity. - Require ServSafe Manager Certification or acquire within 60 days of starting. Preferred Qualifications - Prefer American Culinary Federation (ACF) certification. - Prefer experience with food service management systems, such as CBORD, Computrition, etc., as well as experience with multiple patient services production models (i.e. room service, traditional and cook-chill). - Prefer Experience with Multiple Patient Services Production Models, such as room service, traditional and cook-chill. - Prefer prior contract management experience in culinary leadership capacity. Mandatory Education Preferred Education Required License and Certs Preferred License and Certs Employment Screening Requirements As part of Sarasota Memorial Health Care System’s commitment to keeping people safe, all individuals providing care to vulnerable populations are required to undergo background screening through The Florida Care Provider Background Screening Clearinghouse. https://info.flclearinghouse.com/ - Require an associate degree; or relevant experience in culinary arts (healthcare/ hotel/ restaurant) may be substituted on a year-for-year basis for the required degree. - Require a minimum of seven (7) years of experience in a production environment, with five (5) years in a culinary leadership capacity. - Require ServSafe Manager Certification or acquire within 60 days of starting. - Prefer American Culinary Federation (ACF) certification. - Prefer experience with food service management systems, such as CBORD, Computrition, etc., as well as experience with multiple patient services production models (i.e. room service, traditional and cook-chill). - Prefer Experience with Multiple Patient Services Production Models, such as room service, traditional and cook-chill. - Prefer prior contract management experience in culinary leadership capacity.