Sous Chef - 138441

The Sous Chef supports the Executive Chef in delivering safe, nutritious, and high-quality meals to patients, residents, staff, and visitors. This role emphasizes therapeutic diets, food safety, and regulatory compliance while maintaining efficiency, consistency, and a compassionate service culture appropriate to a health care environment.

Culinary & Operations

The applicant will assist in planning, preparing, and executing daily menus for patient dining, retail, and catering services. The applicant will ensure that all meals meet established nutritional guidelines, portion standards, and quality expectations. The applicant will supervise food production to maintain consistency, taste, and presentation, and will assume the responsibilities of the Executive Chef as needed.

Therapeutic & Special Diets

• Prepare and oversee meals for therapeutic diets (e.g., low sodium, diabetic, renal, texture-modified, allergen-free)
• Collaborate with Registered Dietitians and clinical teams to ensure diet accuracy
• Maintain strict allergen controls and cross-contamination prevention

Food Safety & Compliance

• Enforce food safety standards (HACCP, ServSafe, local/state health codes)
• Ensure compliance with health care regulations (e.g., Joint Commission, CMS, local authorities)
• Oversee proper food handling, storage, labeling, and temperature logs
• Participate in audits, inspections, and corrective action plans

Leadership & Staff Development

• Supervise, train, and mentor kitchen staff
• Schedule staff and assign daily production tasks
• Promote teamwork, professionalism, and a patient-centered mindset
• Support performance management and onboarding

Inventory & Cost Control

• Assist with ordering, receiving, and inventory management
• Monitor food waste and support cost-containment initiatives
• Follow standardized recipes and production forecasts

• High school diploma and/or equivalent certification/experience/training.
• Five (5+) or more years of culinary experience, preferably in health care, institutional, or high-volume food service.
• Knowledge of therapeutic diets and food safety regulations.
• Proven food preparation skill and experience in a high-volume, high-quality restaurant and/or hotel environment.
• Demonstrated experience and knowledge in food service and sanitation regulations.
• Experience in ordering, storing, inventory, and cost control; developing quality and quantity production controls.
• Knowledge and skills to plan, organize and implement training on related food service topics.
• Demonstrated computer application skills.
• Effective interpersonal and work leadership skills to provide guidance to all operational and technical personnel or new employees at this level.

• Culinary degree or equivalent professional experience.
• ServSafe Certification or equivalent certification.
• Experience in hospitals, long-term care, or senior living.
• Familiarity with electronic meal ordering or patient menu systems.
• Leadership or supervisory experience.
• Strong knowledge of nutrition and modified diets.
• Excellent organization and time management.
• Attention to detail and accuracy.
• Calm, flexible, and solutions-oriented under pressure.
• Clear communication and team leadership skills.

• Must be able to work various hours and locations based on business needs.
• Employment is subject to a criminal background check and a pre-employment physical.