Sous Chef

The Sous Chef position at a healthcare facility, under the Executive Chef, involves creating and executing upscale, culturally diverse menus for patient care, retail, catering, and special events. The role includes managing production supervisors and staff, overseeing scheduling, training, portion control, and quality assurance. The Sous Chef ensures cost control, proper food storage, and compliance with sanitation and safety standards following JCAHO, HACCP, and University of California guidelines. The position may also involve supporting special assignments outside the home account to assist the Food & Nutrition Department.