SOUS CHEF

Sous Chef

Working as the Sous Chef, you will support the daily culinary operations of an 867-bed acute care hospital, serving approximately 2,400 patient meals per day and 17,500 retail cafeteria transactions per week. Reporting to the Sr. Executive Chef, this role works alongside a peer Sous Chef to ensure high-quality food production, exceptional customer service, and compliance with healthcare food safety standards. While the position has no direct reports, it assists in overseeing a team of approximately 50 foodservice associates.

This is an excellent opportunity for an energetic culinary professional with experience in high-volume foodservice environments who is passionate about enhancing the patient, visitor, and caregiver dining experience.

Key Responsibilities

• Assist the Sr. Executive Chef in managing daily food production for patient dining, retail, and catering operations.
• Ensure food is prepared and presented according to established recipes, quality standards, therapeutic diet requirements, and food safety regulations.
• Support menu planning, recipe development, and implementation of new culinary programs and healthcare dining initiatives.
• Assist with managing food, labor, and supply costs while maintaining operational and budgetary goals.
• Coordinate and execute catering and special event functions.
• Monitor food quality, portion control, sanitation, and HACCP compliance throughout the operation.
• Assist with training, coaching, and leading culinary team members to promote a culture of safety, service excellence, and continuous improvement.
• Partner with clinical nutrition and operational leaders to enhance patient satisfaction and overall dining experiences.

Preferred Qualifications

• Associate degree in Culinary Arts or equivalent combination of education and experience.
• Progressive culinary and kitchen leadership experience in healthcare, hospitality, or other high-volume foodservice operations.
• Experience with large-scale food production, batch cooking, or institutional foodservice preferred.
• Catering experience a plus.
• Strong knowledge of food quality, production methods, sanitation, presentation, and cost controls.
• Understanding of healthcare foodservice, therapeutic diets, and regulatory requirements preferred.
• Proficiency with Microsoft Office Suite, Outlook, email, and internet applications.
• Strong commitment to customer satisfaction and service excellence.
• ServSafe Certification preferred.

This position offers the opportunity to contribute to a large, complex healthcare foodservice operation while helping deliver safe, nutritious, and high-quality dining experiences to patients, visitors, and staff.