About this role
Cottage Health is a leading acute care hospital system, located on the central coast of California, widely known for our superior patient care, innovation, medical research and education. Our health system operates primarily in Santa Barbara, CA, since 1888, 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. Every day we touch thousands of lives in many different ways, resolute in our mission to put patients first. We take pride in helping our patients get back to living their lives - in the places they love.
*Pay for non-physician positions is determined based on related years of experience and internal equity. Eligible employees may also 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. Physician compensation is determined based upon specialty and may include bonus potential. For more information on our comprehensive Total Rewards offerings, please visit https://cottagehealth.org/careers/total-rewards.
If you're already a Cottage Health employee, please apply on this link only.
LEVEL OF EDUCATION Preferred:
• Culinary Arts AA Degree and/ or College Degree
CERTIFICATIONS, LICENSES, REGISTRATIONS
Minimum:
• SERVSAFE FOOD HANDLER CERTIFIED Upon hire
Preferred:
• SERVSAFE MANAGER FOOD SAFETY CERTIFICATION Certificate in Culinary Arts
TECHNICAL REQUIREMENTS
Minimum:
• Knowledge of cooking techniques, knife handling, and safety and sanitation guidelines. Knowledge of commercial kitchen equipment operation, up keep and energy practices, institutional kitchen safety, sanitation and cleaning practices. Has knowledge of basic computer skills including Outlook, Microsoft Word, Excel, and Powerpoint.
YEARS OF RELATED WORK EXPERIENCE
Minimum:
• 3 years of cook experience & 1 years of lead cook or sous chef experience
KNOWLEDGE, SKILLS, and ABILITIES All knowledge, skills, and abilities listed indicate the minimum level deemed necessary to perform this job proficiently.
• Ability to do simple arithmetic used in standardized recipes and able to calculate food cost for recipe analysis. • Excellent interpersonal skills. Demonstrates leadership qualities and initiative. • Ability to communicate effectively orally and in writing, works effectively with others and independently.