Sous Chef

About the role

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles; provide leadership that supports a team environment fostering morale, passion, quality, and respect; be open-minded and ready to learn from managers and team members; develop creative menus aligned with current market trends; maintain and improve customer and patient satisfaction; support recruiting, training, development, scheduling, and assignments; execute, maintain, and monitor quality control systems to protect food integrity; drive compliance with health, safety, and industry regulatory agencies.

Responsibilities

• Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles
• Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
• Be open-minded and ready to learn from your manager and team members alike
• Develop creative menus that are in sync with current market trends
• Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
• Support team member recruiting, training, development, scheduling, and assignments
• Execute, maintain, and monitor quality control systems to protect food integrity
• Drive compliance with health, safety, and industry regulatory agencies

Skills

• Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking
• Interpersonal Skills: Ability to interact with individuals at all levels of the organization
• Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
• Customer Service: Service-oriented mentality with a focus on exceeding expectations
• Professionalism: Maintain a positive and professional demeanor
• Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
• Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
• Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
• Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment

Requirements

• A cook’s certificate or associate’s degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager
• Computer skills including word processing, spreadsheets, email, and ordering platforms
• A passion for food, a desire to grow, and a work ethic that supports both
• Must be willing to relocate for promotion opportunities
• Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place
• Veterans and candidates with military experience are encouraged to apply

Qualifications

• Proficiency in languages other than English, especially Spanish (Not Required But a Big Plus)
• Familiarity with OSHA, The Joint Commission, and other regulatory requirements (Not Required But a Big Plus)

Benefits

• Paid time off (vacation and sick)
• Medical, dental, and vision insurance
• 401(k) with employer match
• Employee Assistance Program (EAP)
• Career development and ongoing training - executive chef opportunities