SOUS CHEF, SR - HOSPITAL

Job Summary

As the Senior Sous Chef, you will support the successful culinary operation of the food & nutrition department at a large hospital. This role is responsible for overseeing retail, patient dining services, catering, and overall culinary operations while helping lead a team of approximately 40 associates.

Key Responsibilities

• Assist the Executive Chef in managing daily culinary operations across patient services, retail dining, and catering
• Oversee purchasing, ordering, receiving, and inventory management along with related administrative functions
• Schedule, train, and develop culinary associates
• Manage cost controls and ensure responsible budget execution
• Develop, plan, and execute menus, including preparation and presentation
• Lead and execute catering events
• Supervise food production and ensure quality, consistency, and food safety standards
• Support rollout of new culinary programs in partnership with company marketing and culinary teams
• Maintain compliance with sanitation, safety, and regulatory standards

Preferred Qualifications

• Ace in Culinary Arts or 2+ years of progressive culinary or kitchen management experience
• Experience in purchasing, ordering, and inventory management
• Healthcare or hospital culinary experience
• Experience in high-volume, complex foodservice environments and catering
• Knowledge of institutional and batch cooking practices
• Strong understanding of food trends, quality standards, sanitation, and cost controls
• Proficiency with Microsoft Office (Word, Excel, Outlook, Email, Internet)
• Strong leadership, organizational, and communication skills
• Willingness to participate in patient/client satisfaction initiatives
• ServSafe certification