SOUS CHEF

Job Summary

As the Sous Chef, you will play a key leadership role in the daily operation of the Culinary Department within a healthcare setting. You will support the Executive Chef in overseeing patient meal production, retail and catering services, staff supervision, and culinary quality. This position requires a hands-on culinary professional who understands the importance of nutrition, food safety, regulatory compliance, and exceptional service in a healthcare environment.

Key Responsibilities

• Assist the Executive Chef with the overall management and daily operation of the Culinary Department.
• Provide day-to-day oversight of patient meal production, ensuring menu accuracy, recipe compliance, food quality, and timely service.
• Supervise and support culinary staff, ensuring proper batch cooking quantities, correct preparation techniques, and readiness for future production needs.
• Actively participate in hands-on food production, including cooking, plating, and garnishing.
• Assist with menu planning and development, incorporating healthcare nutrition standards and patient satisfaction goals.
• Execute and support catering functions for meetings, events, and special programs.
• Manage food and labor cost controls, inventory, ordering, and waste reduction.
• Ensure compliance with food safety, sanitation, and regulatory requirements, including HACCP and ServSafe standards.
• Train and mentor cooks and hourly associates, promoting skill development, consistency, and accountability.
• Aid in rolling out new culinary programs and initiatives in collaboration with company culinary and marketing teams.
• Support client satisfaction initiatives and patient experience programs.
• Provide coverage for the Executive Chef as needed.

Preferred Qualifications

• Associate degree in Culinary Arts or equivalent professional experience (Culinary degree preferred).
• 5+ years of culinary experience, with 1+ year in a leadership or supervisory role preferred.
• Healthcare, institutional, or high-volume food service experience strongly preferred.
• Experience with batch cooking and patient meal service in a regulated environment.
• Catering experience a plus.
• Comprehensive knowledge of food production, food cost controls, sanitation standards, and presentation.
• Strong understanding of ingredient functionality, recipe compliance, and dietary considerations.
• Proficiency with computers, including Microsoft Word, Excel, PowerPoint, Outlook, and email systems.
• Familiarity with financial concepts, inventory management, and purchasing processes.
• ServSafe certification highly desirable.
• Ability to work rotating weekends, holidays, and variable schedules.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retail Plan
• Flexible Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Qualifications

• Associate degree in Culinary Arts or equivalent professional experience (Culinary degree preferred).
• 5+ years of culinary experience, with 1+ year in a leadership or supervisory role preferred.
• Healthcare, institutional, or high-volume food service experience strongly preferred.
• Experience with batch cooking and patient meal service in a regulated environment.
• Catering experience a plus.
• Comprehensive knowledge of food production, food cost controls, sanitation standards, and presentation.
• Strong understanding of ingredient functionality, recipe compliance, and dietary considerations.
• Proficiency with computers, including Microsoft Word, Excel, PowerPoint, Outlook, and email systems.
• Familiarity with financial concepts, inventory management, and purchasing processes.
• ServSafe certification highly desirable.
• Ability to work rotating weekends, holidays, and variable schedules.