Sous Chef

Location: Bon Secours Youngstown St Elizabeth Health Center. Pay Rate: Salary Plan, $55,000.00 USD Annual. Work Shift: All salaried managers are expected to work 50 to 55 hours per week. (United States of America) Job Description We’re looking for a friendly, compassionate, leader to join our culinary team! Support the healing journey for patients and their loved ones by delivering high‑quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef‑led philosophy. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding environment. 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 Proficiency in languages other than English, especially Spanish (not required but a big plus) Familiarity with OSHA, The Joint Commission, and other regulatory requirements What We Offer 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 Important to Know 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. Equal Employment Opportunity Employer HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. #J-18808-Ljbffr