SOUS CHEF

Working as the Sous Chef, you will support the successful operation of the Culinary Department within a large acute care hospital environment. This role is responsible for assisting with daily food production, menu execution, quality assurance, and departmental leadership across a 700-bed Level I Trauma Center that includes Behavioral Health and Pediatric services. You will collaborate closely with the Executive Chef to ensure exceptional food quality, patient satisfaction, retail dining success, and regulatory compliance. The operation includes a high-volume main café and pizza concept serving hospital staff, visitors, and guests. This is an excellent opportunity for a motivated culinary professional who thrives in a fast-paced healthcare setting.

Key Responsibilities:

• Assist the Executive Chef in overseeing daily culinary operations for patient dining, retail food venues, and special events
• Support food production, preparation, presentation, and quality standards while maintaining strict food safety and sanitation compliance
• Help manage food and labor costs through effective inventory control, purchasing, and waste reduction initiatives
• Assist with menu planning and implementation, ensuring offerings meet patient, retail, and client expectations
• Supervise and develop hourly culinary associates, providing coaching, training, and leadership support
• Collaborate with clinical and operational teams to support patient satisfaction and dietary compliance initiatives
• Coordinate and execute catering functions, meetings, and special events throughout the facility
• Implement new culinary programs and concepts in partnership with company culinary and marketing teams
• Ensure compliance with all healthcare, regulatory, and infection prevention standards

Preferred Qualifications:

• Associate degree in Culinary Arts, Hospitality, or related field, or equivalent combination of education and experience
• Progressive culinary leadership experience in healthcare, hospital, senior living, or other high-volume foodservice environments
• Experience supporting complex foodservice operations with multiple service platforms and large-scale meal production
• Knowledge of patient dining operations, therapeutic diets, and healthcare foodservice standards preferred
• Experience with institutional cooking, batch cooking, and high-volume production methods
• Demonstrated knowledge of food quality, culinary trends, sanitation, food cost controls, and presentation standards
• Experience managing, coaching, and developing culinary team members
• Catering and special event experience preferred
• Proficiency with Microsoft Office Suite, Outlook, and foodservice management systems
• Strong commitment to customer service, patient satisfaction, and continuous improvement
• ServSafe Certification preferred
• Ability to work effectively in a fast-paced hospital environment with changing priorities and operational demands