Sous Chef 3 (Ronald Reagan Hospital)

Our Ronald Reagan Hospital is seeking to hire a full-time Sous Chef to join the Department of Nutrition. You will be responsible for all production and culinary support necessary for patient care, retail, catering, and special events at our Hospital. Primary duties include:

- Development and implementation of upscale, culturally diverse menus and recipes

- Supervision of production supervisors and staff

- Scheduling, training in food prep duties, quality assurance, audits, and portion control

- Responsible for cost control, requisitioning, and proper storage of food items

- Overseeing of all sanitation, safety procedures, adherence to all policies

Salary range: $28.30/hr - $54.74/hr

• California Driver's License (DMV Pull) and active ServSafe certification.
• Bachelor's degree (or equivalent) in food preparation/kitchen management, plus 1 year of supervisory experience.
• Proficient in English for understanding policies, writing reports, and clear staff communication.
• Capable of supervising, delegating, disciplining, and evaluating food service staff.
• Skilled in upscale and ethnic cuisine, dietary modifications, and basic culinary techniques.
• Ability to create, standardize, and oversee diverse recipes.
• Competent in leading and developing teams with measurable improvement programs.
• Proficient in food management systems, memo/report generation, and basic math for cost calculations.
• Able to work independently and resolve issues effectively.
• Familiar with and compliant with JCAHO, HACCP, University, and Hospital policies.