Sous Chef

Under the direction of the Chef, this position is responsible for assisting in management of the daily operations of food production services including patients' meals, retail and catering operations. Duties include but not limited to executing catering functions, maintaining operating standards, ensuring compliance with federal, state and local regulations related to patients' meals, catering and retail, ensuring adherence to food safety and sanitation standards and assisting Chef with management of the kitchen staff. May fill in as Cook II.

QUALIFICATIONS:

1. Technical, trade or vocational school degree/certificate preferred.

2. Culinary certification strongly desired.

3. Commercial food production experience or related experience strongly desired.

4. Current ServSafe certificate for San Bernardino County required.