Position: Sous Chef job
About: 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.
Requirements: Bachelor’s Degree or equivalent experience in food preparation and maintenance of a large kitchen, including 1 year of supervisory experience; ability to create, lead, and develop an effective team; knowledge of all basic culinary techniques and procedures; strong communication and supervisory skills; adherence to JCAHO, HACCP, University, and Hospital standards; proficiency in operating food management systems; mathematical skills for costings and standardization of recipes; excellent English language proficiency for written and verbal communication; valid driver’s license preferred
Benefits: health insurance, dental insurance, 401(k)
