Sous Chef

Sous Chef

Opportunity: Sous Chef

Location: Springfield, Missouri

Velocity Health Group (VHG) is a start-up talent development organization that is pioneering an accelerated residential treatment program for adolescents in Springfield, Missouri. By deeply investing in our employees, we are able to provide world class care to our patients. We're committed to unlocking the potential of everyone who works at VHG, and we are dedicated to providing an unparalleled environment where our employees can grow and thrive personally, professionally, and financially.

About The Role

The VHG kitchen is called Caf Omotenashi, which is a Japanese concept that embodies selfless, wholehearted hospitality and service. Omotenashi is often described as anticipating and fulfilling the needs of others without them needing to ask. It is more than just good customer service; it's about creating a welcoming and comfortable experience through meticulous attention to detail and genuine care. If working in this environment appeals to you, and you have a passion for service and cooking, then this is the role for you. Under the direction of our Executive Chef, you will prepare meals, cook, and maintain Caf Omotenashi in a manner that conforms to our world class standards.

Key Areas Of Measurable And Reportable Focus Include:

• Performance Optimization Meet the expectations of the chef resulting in the creation of a one-of-a-kind culinary experience for patients and staff.
• Performance Psychology Apply the proven concepts of individuals like Danny Meyer, Will Guidara, and Anthony Bourdain to achieve exceptional reviews from patients and staff.
• Collaboration And Communication Work collaboratively with clinicians, instructors, parents, and other stakeholders to ensure a cohesive and supportive environment.
• Data Analysis And Interpretation Receive patient and staff experience scores commensurate with world class dining expectations.
• Performance Monitoring And Evaluation Cook great meals, create compelling conversation, cultivate the spirit of Caf Omotenashi.

Who We Are Looking For

Measurable proof of our Four Core Attributes: Curiosity, Authenticity, Resilience, Drive.

Working knowledge and understanding of high performance culinary environments.

Ability to cook a meal that Anthony Bourdain would love.

Intense desire to work in an environment that represents the best of Omotenashi.

Interested? Then send us

• 1-2 minute video cover letter explaining why you are the most outstanding person for this position.
• One-page resume detailing a track record of success and excellence.
• One-page "Future Resume" in 5 bullets on what you want to accomplish in the next 5 years.

Job Title: Sous Chef

Reports To: Chef

Classification: Full-Time, Non-Exempt

Location: Marshfield, Missouri

Position Summary: The Sous Chef is responsible for preparing and serving nutritious, well-balanced meals for patients and staff, in accordance with menus, dietary guidelines, and food safety regulations. Working under the supervision of the Chef, the Sous Chef ensures that all meals support the physical health and therapeutic goals of youth, while maintaining a clean, safe, and positive kitchen environment in line with Missouri DSS licensing standards and trauma-informed care principles.

Essential Duties And Responsibilities:

• Meal Preparation And Service:
• Prepare and cook meals and snacks in accordance with approved menus and portion guidelines.
• Accommodate special dietary needs, including allergies, religious restrictions, and medically indicated diets.
• Ensure that meals are visually appealing and meet nutritional requirements established by licensing and regulatory bodies.
• Assist with serving meals to patients and staff in a timely and organized manner.
• Food Safety And Sanitation:
• Follow all food safety protocols and sanitation standards as outlined by Missouri DSS, local health codes, and agency policies.
• Ensure proper storage, rotation, and labeling of food to prevent spoilage and contamination.
• Maintain cleanliness of all kitchen equipment, appliances, and food preparation areas.
• Record food temperatures, cleaning logs, and inventory data as required.
• Team Collaboration:
• Work collaboratively with the Chef, cooks, and staff to support consistent and positive meal experiences for all VHG patients and staff.
• Report any supply shortages or equipment issues to the Chef or supervisor.
• Participate in kitchen staff meetings and required food service training.
• Supportive Engagement:
• Interact respectfully with patients and staff during meal service while maintaining appropriate boundaries.
• Model healthy hygiene and food safety behaviors for patients who may participate in supervised kitchen-based life skills activities.

Required Knowledge, Skills, And Abilities:

• Knowledge of basic nutrition, portion control, and special dietary considerations for adolescents.
• Ability to follow standardized recipes and adjust for appropriate quantities.
• Familiarity with kitchen equipment, food safety practices, and cleaning procedures.
• Strong organizational and time management skills to ensure timely meal service.
• Ability to maintain composure and professionalism in a fast-paced or high-stress environment.
• Ability to work in a high performance, low ego, setting.

Minimum Qualifications:

• Education: High school diploma or GED required.
• Experience: Minimum 1 year of experience in institutional or commercial cooking (e.g., school, hospital, residential facility) preferred.
• Certifications: Valid food handler's card required (e.g., ServSafe certification); CPR/First Aid preferred.
• Clearances: Must pass Missouri Family Care Safety Registry, fingerprinting, and any additional screenings required by Missouri DSS.
• Other Requirements: Ability to work flexible shifts, including weekends and holidays as needed. Must be physically able to lift up to 50 lbs and stand for extended periods.

Examples Of Work Performed:

• Prepare and serve daily meals for patients, meeting USDA and Missouri DSS guidelines.
• Follow specialized dietary instructions for patients with medical conditions and/or food allergies, ensuring proper substitution and preparation.
• Maintain clean and organized kitchen and dining areas, passing health inspections with no deficiencies.
• Monitor and report inventory shortages to Chef to ensure uninterrupted food service.
• Collaborated with staff to create a calm and respectful dining atmosphere.

Work Environment And Physical Requirements:

• Work is performed in a commercial kitchen and dining area.
• Must be able to tolerate exposure to heat, cleaning chemicals, and kitchen equipment noise.
• Requires standing, walking, lifting, bending, and repetitive motion for the majority of the shift.
• May involve early morning, evening, weekend, or holiday shifts to meet program needs.

Disclaimer: This job description outlines the general nature and key responsibilities of the Sous Chef position. Duties may be modified to meet the evolving needs of the organization or to comply with changes in regulatory or licensing requirements.