Executive Sous Chef

Position Summary

We are seeking a results-driven, vision-oriented and operations-focused Executive Sous Chef to lead a high-end, private-chef-style kitchen within a client facility. This chef prepares three meals a day, seven days a week, for a small group of 8 to 10 patients, with a partner chef covering two days each week. The role requires the creativity and refinement of a private chef, the discipline of a clinical kitchen and the leadership to keep a premium program running seamlessly. This pivotal role is a significant factor in client and patient satisfaction and in building long-term, thriving client relationships. It combines expertise in innovative culinary programming and hospitality with strong operational management so that every meal inspires and delights while meeting the highest standards of quality, safety and personalization.

Key Responsibilities

Culinary Execution and Patient Experience

• Design and prepare high-quality, well-balanced, restaurant-caliber meals that meet each patient’s dietary needs, preferences and restrictions, with consistency in flavor, presentation and adherence to approved menus.
• Build personal relationships with patients and the care team, gathering feedback and tailoring menus to individual tastes.
• Oversee daily kitchen operations to maintain safety, efficiency and compliance with health department sanitation standards.

Team Leadership and Coverage

• Supervise, train and develop culinary team members in best-practice production techniques, proper food handling and recipe execution.
• Coordinate closely with the partner chef covering days off, ensuring seamless handoffs, shared menus and consistent quality seven days a week.
• Conduct daily huddles and team meetings, and maintain accurate staff records, including training, performance and shift documentation.
• Foster a professional, positive and hospitality-driven work environment that supports team morale and exceptional service.

Production, Inventory and Cost Control

• Manage food production through batch cooking, quality control and timely meal service, with proper portioning and temperature accuracy.
• Manage inventory by monitoring stock levels, ordering and receiving product, and forecasting production needs to meet food and labor targets.
• Source premium, seasonal and regional ingredients that fit the program’s standards and budget.

Collaboration and Client Partnership

• Collaborate with kitchen leadership, service staff and cross-functional teams to ensure seamless service and elevated guest satisfaction.
• Maintain strong relationships with client partners, sharing regional culinary trends and supporting sourcing strategies that align with organizational values and community-based food systems.
• Work with culinary leadership, supply chain partners and the Chef Council to identify innovative sourcing opportunities and strengthen regional supplier partnerships.

Compliance and Professional Growth

• Participate in required facility training, lead staff development and support state and federal compliance.
• Assist in daily kitchen functions and serve as Dining Supervisor when needed.
• Engage with industry peers, culinary institutions and influential chefs to stay current on emerging trends and elevate program quality.

Qualifications

Education

• Required: Degree in Culinary Arts (AS, AAS or BS).
• Preferred: ACF or CIA certification.
• ServSafe certification.

Experience

• Minimum of 5 years of professional culinary experience, including at least 2 years in a sous chef, chef de cuisine or other leadership role.
• Experience in fine dining, private chef, luxury hospitality or similar high-end settings is strongly preferred.
• Experience preparing therapeutic or restricted diets is a plus.

Skills and Competencies

• Culinary expertise: Proficient in food preparation techniques, flavor combinations and cooking methods, with knowledge of varied cuisines and current food trends.
• Operations: Ability to research and apply regulations, procedures and technical reference materials relevant to operational requirements.
• Leadership: Strong leadership experience and the ability to implement and manage change.
• Time management: Efficiently manages kitchen operations through all three meal periods.
• Adaptability: Willingness to adjust to changing circumstances and individual patient preferences.
• Food safety: Familiar with health and safety regulations.
• Creativity: Brings fresh ideas to the table.
• Communication: Demonstrated effective communication and organizational skills.
• Technology: Proficient in culinary software tools or able to learn them quickly.

Physical Requirements

• Ability to stand for extended periods.
• Ability to work in a high-temperature environment.
• Capable of lifting heavy equipment and ingredients up to 50 pounds.
• Periodic travel may be required for training and to support the broader enterprise.