Sous Chef

Cottage Health • Santa Barbara, CA

47d • Onsite

About The Position

The Sous Chef assumes charge of the kitchen operation in the absence of the Executive Chef, to plan, direct, and evaluate the purchase, preparation, and production of food for patients, Cafeteria, Marketplace, Deli and special Catered functions to ensure that the standards of safety, quality, and performance are maintained. Assists in the development, testing and standardizing recipes for upscale and general applications. Reviews with Culinary Dietitian to ensure suitability for modified diets.

Requirements

• Minimum: 5 years of experience as a Cook and/or Sous Chef
• Minimum: Knowledge of state, local and federal regulations which govern food service
• Ability to exercise good judgment and tact in providing strong leadership, guidance, and assistance.
• Strong interpersonal skills that reflect a positive attitude and a sense of commitment to patients, work associations, and the community
• The employee communicates effectively.
• Effective oral and written communication skills.
• Knowledge of institutional food preparation, cooking, serving and storing
• Knowledge of menu planning
• Knowledge of kitchen cleaning materials, methods and general hygiene practices
• Knowledge of institutional kitchen safety, sanitation and energy practices
• Knowledge of operation and upkeep of kitchen equipment
• Ability to prepare and instruct others in preparation, cooking and serving of food in large quantities
• Knowledge of budget preparation, monitoring and control

Nice To Haves

• Preferred: Culinary Degree or AA in field
• Preferred: ServSafe Certificate
• Preferred: 3 years in a culinary leadership role

Responsibilities

• Schedules, supervises, coordinates, and evaluates the work of kitchen employees to insure the delivery of quality food service and standards are met while the Executive Chef is not on duty.
• Demonstrates the ability to apply technical, professional and product expertise to real world situations.
• Ensures appropriate inventory is maintained in terms of quality and quantity through the performance of inventory and recordkeeping of various food products.
• Understands and oversees the cooking of all menu items to ensure it is done in an efficient method using culinary fundamentals. Evaluates the quality of food products through tasting, inspecting, and testing.
• Works alongside the Culinary Registered Dietitian, to create and tailor menus based on product availability and to ensure suitability for modified patient diets. Creates distinctive daily specials that incorporate seasonal ingredients. Assists in the development and preparation of cafeteria, café, Marketplace, Deli, Catering and patient menus.
• Participates in financial controls, through budget preparation and controlling variable expenditures. Participates in conducting daily inventories of perishable food in order to prevent waste. Makes order and purchasing decisions daily to take advantage of favorable pricing.
• Understands and adheres to county, state and federal regulatory requirements and standards. Maintains all necessary records of food preparation and presentation as required. Observes all food safety and infection control policies and procedures. Ensures that all work areas are clean, sanitized and organized. Report any safety hazards.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree