TRAVELING SOUS CHEF - NY / CT

Traveling Sous Chef

The Traveling Sous Chef provides culinary leadership and operational support across five healthcare food service accounts located throughout New York and Connecticut, including Poughkeepsie, NY; Carmel, NY; Danbury, CT; Sharon, CT; and Norwalk, CT. This position serves as a regional culinary resource, traveling daily between accounts to support staffing, culinary execution, training, special events, and operational needs. The Traveling Sous Chef partners closely with Executive Chefs and site leadership to ensure consistent food quality, regulatory compliance, patient satisfaction, and successful implementation of company culinary initiatives. Reliable transportation and the ability to travel extensively within the assigned territory are required.

Key Responsibilities:

• Travel between assigned healthcare accounts to provide culinary and operational support as needed.
• Assist Executive Chefs with menu planning, recipe execution, and daily food production.
• Support kitchen operations during staffing shortages, vacancies, employee leaves, and high-volume periods.
• Monitor food quality, safety, sanitation, and presentation standards across all locations.
• Help manage food costs, inventory controls, purchasing practices, and overall account expenditures.
• Produce and execute catering functions, special events, and client-facing programs.
• Train and mentor culinary team members on best practices, food safety, production techniques, and company standards.
• Support the rollout of new culinary programs, seasonal menus, and marketing initiatives in collaboration with corporate culinary and marketing teams.
• Ensure compliance with healthcare regulations, HACCP procedures, and local health department requirements.
• Participate in client satisfaction initiatives and assist with resolving operational challenges to maintain exceptional service levels.
• Promote a culture of safety, teamwork, and customer service throughout all assigned locations.

Preferred Qualifications:

• Associate degree in Culinary Arts, Hospitality, or related field; equivalent experience considered.
• Progressive culinary and kitchen management experience in healthcare, senior living, hospitality, or contract food service environments.
• Experience supporting multiple locations or regional operations preferred.
• Catering and special event experience strongly preferred.
• High-volume, complex food service operations experience highly desirable.
• Institutional, healthcare, and batch cooking experience preferred.
• Comprehensive knowledge of food trends, quality standards, production methods, sanitation practices, food cost controls, and presentation techniques.
• Strong computer skills, including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet-based applications.
• Ability to participate in client satisfaction and engagement programs.
• ServSafe Certification highly preferred.
• Valid driver's license, reliable vehicle, and ability to travel daily throughout New York and Connecticut.