The Sous Chef Supervisor is responsible for coordinating, planning, developing, participating, and overseeing the food preparation and production process to meet the needs of staff, families, visitors, and patients of all ages and various diet needs. Ensure a safe and sanitary work environment and monitor proper food handling practices at all stages of the production process. Ensure a state of constant survey readiness by conforming to all requirements of our regulatory agencies. The sous chef supervisor also plays an integral role in implementing our safety and improvement efforts to reduce cost, while improving quality, safety, engagement, delivery, and efficiencies in our work. This position is also responsible for the management, supervision, and development of kitchen production staff, as well ensuring and maintaining standards to ensure that all are in compliance with all policies, procedures, and regulatory requirements. Required Education and Experience. Bachelor’s degree in related field OR equivalent years of Head Chef work experience (an equivalent combination of education and experience may substitute for formal education requirements). Minimum of three (3) years experience in a large production food service environment. Three (3) to five (5) years of supervisory or management experience in food service and/or retail environment. Experience leading a team; Experience coaching and training. Education and/or experience in the development and implementation of staff programs. Experience in quality improvement or quality assurance activities. Experience with monitoring systems to ensure regulatory requirements are met (examples, OSHA, DNV, DOH). Experience practicing whole foods cooking; Experience with nutrition and diet related terminology. Required Credentials Required Education/ Experience: Washington State Food and Beverage Worker’s Permit, or to be obtained within 15 days of employment. Serv. Safe certification, or to be obtained within 6 months of employment. Preferred. Bachelor’s degree in Culinary, Business, Nutrition, Food Science, Hotel/ Restaurant Management, or a related field. Experience working in Retail and Catering operations in addition to institutional/large production environments. Experience working in a hospital setting or working with modified/restrictive diets. Three (3) to five (5) years experience training/teaching/coaching. Ability to make substitutions in an ever-changing environment. Attention to detail (ability to detect ingredient changes). Compensation Range$66,707.00 - $100,061.00 per year.