Sous Chef - Health‑Centric Menu Innovator & Lead Kitchen

Trinity Health MI; Ann Arbor (MI); On-site; USD 19,000 - 27,000; Full time

Benefits offered by this job

Competitive compensation

DailyPay

Benefits from day one

Full benefits package

Retirement plan with employer match

Tuition Reimbursement

Job summary

Trinity Health Michigan is seeking a full-time dietary operations professional for day shift duties in food service. You will create and oversee new and upscale menu programs for patient and guest dining, researching recipes, preparing purchasing lists, and launching new menu items to meet schedules and customer demands.

You will supervise kitchen staff, maintain recipe files, and adjust dishes to heart-healthy standards in collaboration with the Executive Chef.

Qualifications

• High School Diploma or GED required.
• Requires basic reading, writing, and arithmetic skills.
• Two to three years related experience preferred.

Responsibilities

• In collaboration with the Executive Chef, researchers and designs new menu plans focusing on current culinary trends and heart healthy cooking.
• Keeps recipes, files, and quantity reports up-to-date.
• Inventories supplies and prepares purchasing lists weekly, completing forms and related data entry.
• Ensures daily special menus are produced on-time by setting production schedules and supervising staff.
• Provides training to other staff when necessary.
• Prepares all complex dishes following production guidelines and maintains quality.
• Investigates customer likes/dislikes and updates menus accordingly.
• Acts as lead person in the production area and relieves Chef/Manager when needed.

Skills

Menu planning

Leadership

Education

High School Diploma or GED

Job description

Trinity Health Michigan is seeking a full-time dietary operations professional for day shift duties in food service. You will create and oversee new and upscale menu programs for patient and guest dining, researching recipes, preparing purchasing lists, and launching new menu items to meet schedules and customer demands.

You will supervise kitchen staff, maintain recipe files, and adjust dishes to heart-healthy standards in collaboration with the Executive Chef.