SOUS CHEF, HOSPITAL / HEALTHCARE

About the role

TouchPoint Reports to: Executive Chef TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients.

As the Sous Chef, you will support the successful operation of the Culinary Department within a large hospital environment. In partnership with the Executive Chef, you will oversee food production and culinary execution for patient dining, retail cafés, physician lounges, and catering services. This role assists with menu development, food quality, team leadership, and daily kitchen operations while ensuring exceptional service, food safety, and customer satisfaction.

Responsibilities

• Support the Executive Chef in managing daily culinary operations across patient dining, retail cafe, physician lounges, and catering services
• Assist with menu planning, recipe execution, food presentation, and quality assurance.
• Supervise, train, and develop culinary associates to ensure high standards of performance and food safety
• Execute catering and special events while maintaining exceptional service and presentation standards
• Assist with food cost management, inventory control, purchasing, and labor productivity initiatives
• Ensure compliance with all food safety, sanitation, and regulatory requirements
• Support the implementation of new culinary programs, seasonal menus, and operational improvements

Qualifications

• Associate degree in Culinary Arts or equivalent combination of education and experience
• Progressive culinary leadership experience in healthcare, hospitality, contract foodservice, or other high-volume dining environments
• Experience supporting patient dining, retail foodservice, and catering operations preferred

Skills

• Strong knowledge of food production, sanitation, food safety, menu development, and cost controls
• Ability to lead and develop teams in a fast-paced, customer-focused environment
• Proficiency with Microsoft Office and related business systems
• ServSafe Certification preferred

Benefits

• Medical
• Dental
• Vision
• Life Insurance/ ADDisability Insurance
• Retirement Plan
• Paid 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