Sous Chef/ManagerCobre Valley Regional Medical Center

Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Insures sanitation standards and applicable food handling process are maintained.

Qualifications:

• Position requires a Bachelor's degree plus 2 years' supervisory experience or Associate's degree plus 3-4 years supervisory experience or 6-8 years supervisory experience.
• Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff.
• Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.
• Ability to work with mathematical concepts such as probability and statistics.
• Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
• Requires management and leadership skills in addition to good planning and organization skills.
• Position requires the ability to work with confidential employee, client information.