The Sous Chef, under the Executive Chef 5, is responsible for creating and executing upscale, culturally diverse menus for patient care, retail, catering, and special events. This role manages production supervisors and staff, overseeing scheduling, training, portion control, and quality assurance. The Sous Chef 3 ensures cost control, proper food storage, and compliance with sanitation and safety standards, following JCAHO, HACCP, and University of California guidelines. The position may also support special assignments outside the home account to assist the Food & Nutrition Department, ensuring the smooth operation of culinary services while maintaining high standards.

Salary Range: $76,200-158,800/year