Sous Chef

About the role

The Sous Chef assumes charge of the kitchen operation in the absence of the Executive Chef, planning, directing, and evaluating the purchase, preparation, and production of food for patients, Cafeteria, Marketplace, Deli, and special catered functions to ensure safety, quality, and performance standards are maintained. Assists in developing, testing, and standardizing recipes for upscale and general applications, and reviews with the Culinary Dietitian to ensure suitability for modified diets.

Responsibilities

• Schedules, supervises, coordinates, and evaluates the work of kitchen employees to ensure 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 inventory and recordkeeping of various food products.
• Oversees the cooking of all menu items to ensure efficiency using culinary fundamentals; evaluates food quality through tasting, inspecting, and testing.
• Works alongside the Culinary Registered Dietitian to create and tailor menus based on product availability and suitability for modified patient diets; creates distinctive daily specials incorporating seasonal ingredients.
• Assists in the development and preparation of cafeteria, café, Marketplace, Deli, Catering, and patient menus.
• Participates in financial controls, including budget preparation and controlling variable expenditures; conducts daily inventories of perishable food to prevent waste and makes purchasing decisions to take advantage of favorable pricing.
• Adheres to county, state, and federal regulatory requirements and standards; maintains records of food preparation and presentation as required.
• Observes all food safety and infection control policies and procedures; ensures work areas are clean, sanitized, and organized; reports any safety hazards.

Requirements

• California Food Handlers Card (required).
• ServSafe Certificate (preferred).
• Knowledge of state, local, and federal regulations governing food service.
• 5 years of experience as a Cook and/or Sous Chef (minimum).
• 3 years in a culinary leadership role (preferred).

Qualifications

• Culinary Degree or AA in field (preferred).
• Ability to exercise good judgment and provide strong leadership, guidance, and assistance.
• Strong interpersonal skills reflecting a positive attitude and commitment to patients, colleagues, and the community.
• Effective oral and written communication skills.
• Knowledge of institutional food preparation, cooking, serving, and storing.
• Knowledge of menu planning, 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 the preparation, cooking, and serving of food in large quantities.
• Knowledge of budget preparation, monitoring, and control.

About Us

Cottage Health is a leading acute care hospital system located on the central coast of California, widely known for superior patient care, innovation, medical research, and education. Our health system operates primarily in Santa Barbara, CA, and consists of three acute care hospitals, a Rehabilitation Hospital, multiple clinics, and a multi-site Urgent Care system. Our mission is to serve the central coast communities with excellence, integrity, and compassion.

Pay

Pay for non-physician positions is determined based on related years of experience and internal equity. Eligible employees may receive additional forms of compensation, including shift differentials, on-call pay, incentive pay, and bonus opportunities, where applicable. Manager and above positions may participate in Cottage Health’s annual management incentive program.