SENIOR SOUS CHEF, HOSPITAL

Job Summary

The Senior Sous Chef plays a key role in supporting the successful daily operations of the Culinary Department at a hospital facility. This position partners closely with the Executive Chef to oversee food preparation, menu development, team supervision, and culinary execution in a high-volume healthcare environment. The ideal candidate is hands-on, collaborative, and passionate about delivering high-quality food and service. This is an exciting opportunity for an energetic and entrepreneurial culinary professional looking to grow within a dynamic operation.

Key Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations
• Aid in menu planning, development, and execution
• Ensure consistent preparation, production, and presentation of menu items
• Supervise and support hourly culinary associates as assigned
• Execute and support catering events and special functions
• Aid in ordering, inventory, and food cost controls
• Help roll out new culinary programs in collaboration with the corporate culinary and marketing teams
• Maintain compliance with food safety, sanitation, and quality standards
• Participate in patient satisfaction initiatives and programs
• Additional duties as assigned

Preferred Qualifications

• Associate’s Degree (A.O.S.) in Culinary Arts or culinary certificate with applicable experience
• Progressive culinary or kitchen management experience (based on education/training)
• Catering experience preferred
• Experience in high-volume, complex foodservice operations highly desirable
• Institutional, healthcare, or batch cooking experience a plus
• Strong knowledge of current food and catering trends with a focus on quality, efficiency, sanitation, food cost control, and presentation
• Proficiency with basic computer applications, including Microsoft Word, Excel, PowerPoint, Outlook, and email
• ServSafe certification strongly preferred