South Carolina
Chicago Southwest Suburbs, Illinois
Orlando, Florida
Posted: 31-Dec-24
Location: Los Angeles, California
Categories:
Internal Number: 145481398
The Sous Chef, under the Executive Chef 5, is responsible for creating and executing upscale, culturally diverse menus for patient care, retail, catering, and special events. This role manages production supervisors and staff, overseeing scheduling, training, portion control, and quality assurance. The Sous Chef 3 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 support special assignments outside the home account to assist the Food & Nutrition Department, ensuring the smooth operation of culinary services while maintaining high standards.
Salary Range: $76,200-158,800/year
- 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.
- Valid driver's license preferred.
