SOUS CHEF

Job Summary

Working as the Sous Chef in a healthcare environment, you will support the successful operation of the Culinary Services Department within a hospital, senior living community, rehabilitation center, or other healthcare facility. In this role, you will assist in overseeing daily food production, ensuring patients, residents, visitors, and staff receive high-quality, nutritious meals that meet dietary requirements and food safety standards. You will collaborate with the Executive Chef to develop menus, support therapeutic and patient-centered dining initiatives, supervise culinary team members, and help manage inventory and ordering processes. This is an outstanding opportunity for a dedicated culinary professional who is passionate about delivering exceptional hospitality and nutrition-focused dining experiences in a healthcare setting.

Key Responsibilities:

• Assist the Executive Chef in managing food, labor, and supply costs while maintaining quality and regulatory compliance.
• Support menu planning and recipe development, including patient, resident, and retail dining offerings that align with clinical nutrition and wellness goals.
• Oversee daily food preparation and production, ensuring consistency, proper portioning, presentation, and adherence to therapeutic diet requirements.
• Coordinate and execute special events, physician meetings, employee functions, and other catered healthcare hospitality services.
• Ensure compliance with all food safety, sanitation, and infection prevention standards, including HACCP guidelines and regulatory requirements.
• Train, coach, and supervise culinary associates to ensure exceptional service and operational excellence.
• Partner with culinary leadership and organizational teams to implement new dining programs, patient experience initiatives, and menu enhancements.

Preferred Qualifications:

• Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience.
• Progressive culinary and kitchen leadership experience, preferably in healthcare, senior living, hospital, or institutional food service environments.
• Experience supporting patient dining, resident dining, retail food operations, and/or healthcare catering services.
• Strong background in high-volume food production and complex food service operations.
• Experience with institutional, batch, and therapeutic diet food preparation preferred.
• Comprehensive knowledge of food safety, sanitation, quality assurance, nutrition-conscious menu development, food cost controls, and presentation standards.
• Familiarity with healthcare regulatory requirements, including HACCP, Joint Commission standards, and/or CMS guidelines preferred.
• Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, email, and other food service technology systems.
• Demonstrated commitment to patient, resident, and customer satisfaction initiatives.
• ServSafe Certification or equivalent food safety certification strongly preferred.