Summary
Job Description:
Sous Chef
Full Time, Days, Lexington
The Sous Chef assists the Executive Chef in overseeing food production, catering operations, and daily kitchen activities within Food Services. This role serves as a leader in food quality, food safety, menu development, staff training, and operational efficiency. The Sous Chef supports culinary team development, ensures compliance with regulatory standards, and acts in the capacity of the Executive Chef when needed.
Responsibilities
Assist the Executive Chef in overseeing daily food production and kitchen operations
Ensure food is prepared and presented according to established quality, consistency, and portion standards
Monitor food preparation processes to maintain compliance with recipes and food safety requirements
Assist with hiring, training, coaching, and developing culinary staff
Support employee performance management and provide ongoing feedback
Promote a positive work environment and foster employee engagement
Ensure compliance with HACCP, Joint Commission, Baptist Health, and regulatory food safety standards
Maintain sanitation, infection control, and workplace safety practices
Assist with inventory management, purchasing, and food cost control initiatives
Monitor product utilization and implement waste reduction strategies
Oversee catering services, special events, and special meal functions
Collaborate on menu planning, recipe development, and culinary innovation
Stay current with industry trends, best practices, and continuing education opportunities
Serve as the Executive Chef's designee during absences
Support departmental goals, operational efficiency, and customer satisfaction initiatives
Requirements
Associate Degree required or Three (3) or more years of supervisory experience in a medium-to-large institutional food service environment may be substituted for the degree requirement
Minimum one (1) year of food service experience required
Strong knowledge of food production, food safety, sanitation, and kitchen operations
Leadership and team development experience preferred
Knowledge of HACCP and regulatory food service standards preferred
Ability to manage multiple priorities in a fast-paced environment
Strong communication, organizational, and problem-solving skills
ServSafe Manager Certification required within three (3) months of hire
Benefits
Health, Vision, and Dental Insurance
Retirement Plan with Company Match
Paid Time Off
Tuition Reimbursement Opportunities
Employee Assistance Programs
Professional Development and Career Growth Opportunities
Supportive Team Environment
Employee Wellness Programs
Discount Programs and Additional Baptist Health Benefits
Work Experience
Education
If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now!
Baptist Health is an Equal Employment Opportunity employer.