NACE Career Center

A higher degree of healthcare.

All across UW Medicine, our employees collaborate to perform the highest quality work with integrity and compassion and to create a respectful, welcoming environment where every patient, family, student and colleague is valued and honored.

As the region's only Level I Trauma center, Harborview Medical Center is well known for innovations and excellence in trauma care and its centers of emphasis: Trauma, Burn, Neurosciences, AIDS/STD, Center for Advanced Reconstruction and Rehabilitation (CARER), and mentally-and medically- vulnerable populations. Harborview employees are committed to the vital role the institution plays in the immediate community, as well as the entire Northwest region. 

Challenge. Collaboration. Compassion. Become part of our team, and join our mission to make life healthier for everyone in our community.

UW Medicine currently has an outstanding opportunity for a SOUS CHEF - RETAIL AND CATERING MANAGER.

This position oversees the offering and preparation of a variety of meal options for a customer base made-up of patients, patient families and medical center employees. This position prepares frequently changing menus that takes into consideration diverse dining needs and is inclusive to the needs of all customers by providing vegan and vegetarian alternatives. In addition, this position needs to be mindful of allergens and ensure staff and customers are aware of high-risk ingredients.

RESPONSIBILITIES:

Directs food production and work assignments for retail and catering staff; Conducts daily team huddles; Models excellence and recognizes positive results with acknowledgement and praise.

Participates in budgeting and monitors labor schedules and food costs

Orders and directs storage of food and supplies

Ensures adherence to sanitation, safety and other food and kitchen safety programs

Manages the monthly inventory for assigned food service unit

Orders routine maintenance

Solicits patron’s suggestions and responds to complaints, questions and special requests

Coordinates catered events and/or special events

Assists with cooking and production activities

Maintains and updates recipe files

Ensures that food and beverages served are of a high quality, nutritious, safe, appealing, properly flavored and appropriately costed out and priced.

Develops new food concepts and/or programs to meet customer needs and established business plans.

Develops formal and informal training for culinary staff in food preparation, production and display.

Designs and implements quality control measures to insure consistent taste, presentation and food safety.

Collaborates with culinary staff and executive chef to ensure that current and proposed recipes are accurate, up-to-date and meet business plan requirements.

Prepares and analyzes food costs of menu items.

Tastes and inspects food prior to service and periodically throughout the meal periods.

Continuously monitors the appearance of the food preparation and display areas for neatness, food safety and handling, adequate supplies and staff behavior that demonstrates excellent customer service.

Instructs classified, hourly and student staff on safe handling of food.

Designs and implements display cooking techniques and presentation that maximizes appearance and taste and conveys high quality.

Completes employee progress and evaluation reports in a timely manner..

Performs related duties as required

Promote excellence in guest relations and support the hospitality model.

Promote the mission, vision and values of  the UW Medicine      Health System

Ensures compliance with all regulatory requirements.

Works to promote Patients First and positive guest relations.

May provide training to students, interns and/or other professional staff.

Responds appropriately to emergent situations and contributes to resolving problems.

Participates in continuing education including attending educational workshops and reviewing professional publications as appropriate

REQUIREMENTS:

Bachelor’s degree and a minimum of two years of kitchen leadership experience that demonstrates:

Culinary depth and breadth including knowledge of continental and international cuisines

Exposure to retail and catering menu development and management

Fiscal management

Plating and catering service

Excellent interpersonal, organizational analytical, written and verbal communication and problem solving skills.

DESIRED:

Knowledge and experience providing retail and catering service