Part-Time - Sous Chef

Role Overview: The Sous-Chef oversees kitchen operations, managing staff while ensuring a safe and sanitary environment. They prepare meals following recipes and quality standards, and are responsible for maintaining food safety, infection control, and therapeutic diet guidelines. Key Responsibilities Supervise kitchen personnel and ensure compliance with safety and sanitation protocols.Prepare meals according to recipes and quality standards.Communicate effectively with staff and foster a collaborative team environment.Take initiative for professional growth and continuous improvement of the patient experience. Qualifications & Skills Minimum of 2 years experience as a Sous Chef or Executive Sous Chef in high-volume settings.Serv Safe Certified or Certified Dietary Manager preferred.Proficiency in English, with strong communication skills.Ability to learn and apply infection control, food safety, therapeutic diets, and basic math skills.High school diploma or equivalent required.Excellent interpersonal and organizational abilities. Work Environment: The role involves variable hours, primarily weekdays and every other weekend, with an 8x5 day shift in the United States.