Seeking a passionate Sous Chef to oversee the Culinary Department at a healthcare facility.
Responsibilities include assisting with food preparation, supervising staff, developing menus, managing cost controls, and executing catering events. The role involves collaborating with the Executive Chef to create new culinary programs and ensure high-quality, safe, and cost-effective food service.
Qualifications include a relevant degree or equivalent experience, culinary management background, catering and high-volume foodservice experience preferred, along with knowledge of food trends, sanitation, and food cost controls. Proficiency with MS Office and ServSafe certification are desirable.
Benefits offered include medical, dental, vision, retirement plans, paid time off, wellness programs, and employee discounts. The position promotes equal opportunity employment and encourages qualified applicants with diverse backgrounds to apply.