Sous Chef

Location: US-VA-Virginia-Virtual | Pay Rate: ¤568,000.00 USD per year | Shift: N/A 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 fostering morale, passion, quality, and respect. Be open‑minded and ready to learn from managers and team members. 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. Required Skills and Qualifications 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, e‑mail, and ordering platforms. 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. Willingness to relocate for promotion opportunities. Proficiency in languages other than English, especially Spanish (preferred). Familiarity with OSHA, The Joint Commission, and other regulatory requirements (preferred). 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, including executive chef opportunities. Enjoy most nights and weekends off. 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. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. #J-18808-Ljbffr HHS Culinary and Nutrition Solutions, LLC (USA)