Description
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. - Responsible for cost control, requisitioning, and proper storage of food items.
- Observance of all sanitation,
safety procedures, and adherence to all policies outlined by JCAHO, HACCP, and the University of California.
This is a
full-time position eligible for full benefits. Salary
Range: $59,100- $114,300 Annually
Qualifications
- California
Driver's License (subject to DMV Pull).
- Active ServSafe
certification.
- 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.
- 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. - 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. - 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.
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University of California - Los Angeles Health
Nov 18, 2024