Sous Chef - Healthcare

We are seeking a results‑driven, hands‑on Sous Chef to support daily culinary operations within a healthcare client facility. This role partners closely with the Executive Chef and hospitality leadership to deliver high‑quality, resident‑focused dining experiences while maintaining operational excellence, food safety, and team engagement. The Executive Sous Chef plays a critical role in execution, coaching, and consistency across all kitchen functions. This role reports directly to the Executive Chef , with close collaboration with the Director of Hospitality (General Manager). Key Responsibilities Menu Execution & Culinary Support Execute menus as designed, ensuring consistency, quality, and presentation. Prepare balanced, high‑quality meals tailored to elderly residents. Support batch cooking processes while incorporating fresh techniques and creative enhancements. Assist with menu rollouts and specials as directed by the Executive Chef. Kitchen Operations & Team Leadership Support daily kitchen operations, ensuring compliance with sanitation, safety, and food handling standards. Supervise, train, and support culinary staff during assigned shifts. Lead shift huddles and assist with on‑the‑job training and coaching. Maintain an organized, clean, and efficient kitchen environment. Step in to lead the kitchen in the Executive Chef’s absence. Food Preparation & Service Prepare and plate meals accurately and on time, maintaining proper temperatures. Accommodate dietary restrictions and modified diets. Assist with service execution and provide coverage when needed. Foster a positive, resident‑focused dining atmosphere. Inventory & Cost Awareness Assist with inventory management, ordering, and proper food storage. Support food and labor cost controls by following production plans and waste‑reduction practices. Help plan quantities for daily and upcoming meal periods. Collaboration & Communication Work closely with culinary staff, servers, and leadership to ensure smooth service. Communicate staffing needs, prep requirements, and operational challenges clearly and professionally. Training & Compliance Participate in required training programs. Support adherence to state and federal regulations. Reinforce food safety, cleanliness, and workplace standards on the floor. Additional Duties Assist with daily kitchen production and closing responsibilities. Support a warm, welcoming, and home‑like dining environment. Act as Dining Supervisor when needed. Requirements 5+ years of culinary experience, including 1–2 years in a leadership or supervisory role. Strong foundational culinary skills and knowledge of food safety and sanitation. Experience in senior living, healthcare, or high‑volume foodservice preferred. ServSafe certification (or ability to obtain). Strong communication, teamwork, and time‑management skills. Ability to learn and use culinary and operational technology tools. Physical Requirements Ability to stand for extended periods and work in high‑heat environments. Ability to lift up to 50 pounds . Occasional travel for training or team support. #J-18808-Ljbffr Restaura