Sous Chef 3 - Santa Monica Hospital

General Information

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Work Location: Los Angeles, USA

Onsite or Remote

Fully On-Site

Work Schedule

Monday through Friday 5am to 1:30pm

Posted Date

04/19/2024

Salary Range: $55300 - 111500 Annually

Employment Type

2 - Staff: Career

Duration

Indefinite

Job #

15330

Primary Duties and Responsibilities

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Under the general supervision of the Executive Chef, the Sous Chef is responsible for the development and implementation of upscale, culturally diverse menus and recipes. The position will be responsible for all production and culinary support necessary for patient care, retail, catering, and special events at Santa Monica Hospital.

Duties include:

• Support special assignments in support of the Food & Nutrition Department.

• Supervision of production supervisors and all production staff

• Scheduling, training in food prep duties, quality assurance, audits, and portion control.

• Observance of all sanitation, safety procedures, and adherence to all policies outlined by Joint Commission, HACCP, the University of California, and the UCLA Medical Center.

This is a full-time position eligible for full benefits.

Salary Range: $55,300- $111,500 Annually

Job Qualifications

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• Bachelor's Degree or equivalent of experience in food preparation and maintenance of a large kitchen, including 1 year of supervisory experience, or equivalent combination of education and experience.

• Active ServSafe certification.

• Computer skills to operate food management systems in place, and to generate memos and reports.

• Mathematical skills to determine costings, expenses, and standardization of recipes.

• Ability to read, write, and speak the English language necessary to comprehend and execute Departmental and University policies and procedures, write grammatically correct memos, reports, evaluations, and specifications for operations, and communicate clearly to staff.

• Skill in supervising food service personnel, including delegating of responsibility, disciplining, and evaluating performance.

• Must be knowledgeable in preparation of upscale service styles, ethnic cuisine, and trending dietary restrictions necessary for appropriate recipe execution and modification.

• Must have knowledge of all basic culinary techniques and procedures, such as cutting, presentation, mother sauces, etc.

• Ability to create, standardize, and supervise preparation of diverse recipes as needed in a commercial kitchen.

• Ability to create, lead, and develop an effective team that participates in on-going Performance Improvement programs with measurable results.

• Must be able to function independently, solving problems in a timely and judicious manner.

• Must be knowledgeable of, and adhere to all policies as outlined by JCAHO, HACCP, University, and Hospital standards.