EDUCATION AND EXPERIENCE:

• Associates degree in Culinary Arts, participation in a recognized apprentice program or a minimum of 3 years recent experience as a culinary manager in lieu of Associates Degree.
• Minimum 3 years Sous Chef's experience or 5 years current HFHS culinary experience.
• Knowledge of quantity food production techniques and practices as well as specific knowledge of health care food service policies, procedures and recipes, knowledge of sustainably organic fruit and vegetables.

CERTIFICATION/LICENSURE:

• Serve Safe Certified.

PHYSICAL REQUIREMENTS:

• The physical ability to stand for long periods of time and to move throughout assigned food preparation, production and serving areas.
• Must be able to withstand excessive temperatures.
• The finger and manual dexterity and motor coordination are required to manipulate kitchen utensils.
• May be required to lift items 50 pounds or greater.

WORKING CONDITIONS:

• Exposed to heat and burns for ovens, grills, etc., cuts from knives and slicers, wet floors, etc. Care and alertness are required when working with and around food preparation equipment. Observance of established work/safety procedures will minimize exposure to illness/injury. Normal stressors associated with the healthcare environment.

• Organization: Henry Ford West Bloomfield Hospital
• Department: HFWB Henry's Cafe
• Shift: Rotating
• Union Code: Not Applicable