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