SOUS CHEF

Sous Chef

Working as a Sous Chef in a large healthcare environment, you will support the successful operation of the Culinary Department within a 600+ bed hospital across three kitchens. In this role, you will assist with overseeing daily food production, including preparation, cooking, presentation, and service for patients, staff, and visitors. You will collaborate with the Executive Chef to develop daily menus that meet clinical standards while ensuring quality, consistency, and patient satisfaction. This position may include supervising hourly team members and assisting with inventory management and ordering. This is an excellent opportunity for a motivated, hands-on culinary professional who thrives in a fast-paced, mission-driven setting.

Key Responsibilities:

• Support the Executive Chef in managing food costs, labor, and overall departmental expenses
• Assist with menu planning and development, ensuring compliance with healthcare dietary guidelines
• Oversee and support large-scale meal production, including patient tray service and retail dining
• Execute catering events for hospital functions and meetings
• Implement new culinary programs in partnership with corporate culinary and marketing teams
• Help train, coach, and supervise hourly culinary associates

Preferred Qualifications:

• Associate degree in Culinary Arts or equivalent experience
• Progressive experience in culinary or kitchen management
• Experience in healthcare, institutional, or high-volume food service operations strongly preferred
• Catering experience is a plus
• Knowledge of batch cooking and large-scale meal production
• Strong understanding of food safety, sanitation, cost control, and quality presentation
• Proficiency with basic computer programs (Microsoft Office, Outlook, email, internet)
• Willingness to participate in patient and client satisfaction initiatives
• ServSafe certification preferred