The Executive Sous Chef position reports directly to the Executive Chef. The Executive Sous Chef is responsible for the daily operations of the production staff assigned to patient meal production AND the OHSU Hospital Caf\u00e9. The Executive Sous Chef is responsible for all areas covered by the Executive Chef when the Executive Chef is away from the department.
Normal schedule is 6 am - 3 pm Monday through Friday. Occasional evening work. Intermittent travel involved to local and national venues. Continuous work required in indoor office, caf\u00e9, or kitchen setting; frequent work required in indoor meeting rooms. Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and caf\u00e9 operations.
As the state's only health and research university, OHSU brings together patient care, research, education of the next generation of health care providers and scientists and community service to improve the health and well-being of all Oregonians.The university is a conduit for learning for more than 2,800 students, providing training to interns, residents and fellows in postgraduate medical and research. It is the only place in Oregon that grants doctoral degrees in medicine, dentistry and nursing. OHSU cares for more than 251,000 patients each year from around the region and takes a leadership role in contributing to solutions involving the health of the state and the nation, such as health care access and transparency, ethics and workforce shortage. Beyond providing critical health care services, quality education and cutting-edge research, OHSU also is a key economic and social force in the Northwest. With an annual operating budget of $2.06 billion and more than 14,000 employees, OHSU is Portland?s largest employer. Its size contributes to its ability to provide... many services and community support activities not found anywhere else in Oregon. For more information visit http://www.ohsu.edu/xd/about/index.cfm