Executive Sous Chef – Healthcare Facility

About the role

The Executive Sous Chef will support the Executive Chef in managing kitchen operations for a healthcare facility, ensuring a safe, sanitary environment while delivering high‑quality meals to patients, caregivers, and staff.

Key responsibilities

• Assist the Executive Chef in maintaining compliance with sanitation, ServSafe, safety, production, and merchandising standards.
• Motivate, train, and direct back‑of‑house staff to meet operational objectives and customer satisfaction.
• Prepare and present high‑quality, cost‑effective food items creatively.
• Participate in planning, ordering, inventory control, and food preparation.
• Support cost‑control measures and manage expenditures for the account.
• Implement new culinary programs in collaboration with marketing and culinary teams.
• Perform additional duties as assigned.

Required profile

• B.S. in Culinary Arts, Food Services Technology/Management, or related field (or A.O.S. with specialized training).
• 3‑5 years of relevant culinary experience.
• Mastery of multiple kitchen stations and ability to think on their feet.
• Knowledge of food cost, product quality, and identification.
• Excellent interpersonal and communication skills.
• ServSafe and/or HACCP certification.

Required skills

• ServSafe certification
• HACCP certification
• Food cost management
• Culinary arts techniques
• Inventory management

What we offer

• Retirement plan
• Associate shopping program
• Health and wellness programs
• Discount marketplace
• Identity theft protection
• Pet insurance
• Voluntary benefits such as critical illness, accident, hospital indemnity, and legal services insurance