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Executive Culinary Leader

2 months ago

West Hills, United States UCLA Health Full time
About the Role

UCLA Health is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of our culinary team, you will be responsible for the development and implementation of upscale, culturally diverse menus and recipes.

Key Responsibilities
  • Support special assignments in support of the Food & Nutrition Department.
  • Supervise production supervisors and all production staff.
  • Scheduling, training in food prep duties, quality assurance, audits, and portion control.
  • Responsible for cost control, requisitioning, and proper storage of food items.
  • Observance of all sanitation, safety procedures, and adherence to all policies outlined by JCAHO, HACCP, and the University of California.
Requirements
  • California Driver's License (subject to DMV Pull).
  • Active ServSafe certification.
  • Bachelor's Degree or equivalent of experience in food preparation and maintenance of a large kitchen, including 1 year of supervisory experience, or equivalent combination of education and experience.
  • Ability to read, write, and speak the English language necessary to comprehend and execute Departmental and University policies and procedures.
  • Skill in supervising food service personnel, including delegating of responsibility, disciplining, and evaluating performance.
  • Must be knowledgeable in preparation of upscale service styles, ethnic cuisine, and trending dietary restrictions necessary for appropriate recipe execution and modification.
  • Must have knowledge of all basic culinary techniques and procedures, such as cutting, presentation, mother sauces, etc.
  • Ability to create, standardize, and supervise preparation of diverse recipes as needed in a commercial kitchen.
  • Ability to create, lead, and develop an effective team that participates in on-going Performance Improvement programs with measurable results.
  • Computer skills to operate food management systems in place, and to generate memos and reports.
  • Mathematical skills to determine costings, expenses, and standardization of recipes.
  • Must be able to function independently, solving problems in a timely and judicious manner.
  • Must be knowledgeable of, and adhere to all policies as outlined by JCAHO, HACCP, University, and Hospital standards.