Sous Chef

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. By request, this position may be asked to support special assignments outside of the home account in support of the Food & Nutrition Department. This role will directly manage production supervisors and will have complete oversight of all production staff. The position duties will include scheduling, training in food prep duties, quality assurance, audits, portion control, etc. Other responsibilities include cost control, requisitioning, proper storage of food items, observance of all sanitation and safety procedures tied to policies outlined by JCAHO, HACCP, and the University of California

Qualifications

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 speaking clearly and distinctly in English using appropriate vocabulary and grammar necessary to obtain and convey information to individuals at different levels.

Skill in supervising culturally diverse 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.

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

Must be able to assume all responsibilities as outlined by the Department.

Must be knowledgeable of, and adhere to all Departmental policies such as attendance, punctuality, dress code, as well as those personnel related policies as outlined by Human Resources.

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.

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

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

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

ServSafe Certification

Required

to hold valid driver's license, have a driving record that is in accordance

with local policies / procedures, and / or enroll in the California Employer Pull

Notice Program