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.

All job qualifications listed indicate the minimum level necessary to perform this job proficiently.

LEVEL OF EDUCATION

Preferred:

Culinary Degree or AA in field

CERTIFICATIONS, LICENSES, REGISTRATIONS

Minimum:

California Food Handlers Card Preferred:

ServSafe Certificate

TECHNICAL REQUIREMENTS

Minimum:

Knowledge of state, local and federal regulations which govern food service

YEARS OF RELATED WORK EXPERIENCE

Minimum:

5 years of experience as a Cook and/or

Sous Chef Preferred:

3 years in a culinary leadership role KNOWLEDGE, SKILLS, and

ABILITIES

All knowledge, skills, and abilities listed indicate the minimum level deemed necessary to perform this job proficiently. 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 storingKnowledge of menu planningKnowledge of kitchen cleaning materials, methods and general hygiene practicesKnowledge of institutional kitchen safety, sanitation and energy practicesKnowledge of operation and upkeep of kitchen equipmentAbility to prepare and instruct others in preparation, cooking and serving of food in large quantitiesKnowledge of budget preparation, monitoring and control This is not an exhaustive statement of duties, responsibilities, or requirements. Employees will be required to perform any job, with related instruction given by their supervisor, subject to reasonable accommodation. 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. (45%) 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 (15%) 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. (10%) 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. (10%) 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. (10%) 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. (10%)