Rv-916 - Sous Chef, Healthcare - (WW-656)

Sous Chef, Hospital Food Service Bench Position
Salary: $55,000.00

Sous Chef: Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy.

1. Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles.
2. Provide leadership that supports a team environment that fosters morale, passion, quality, and respect.
3. Be open-minded and ready to learn from your manager and team members alike.
4. Develop creative menus that are in sync with current market trends.
5. Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction.
6. Support team member recruiting, training, development, scheduling, and assignments.
7. Execute, maintain, and monitor quality control systems to protect food integrity.
8. Drive compliance with health, safety, and industry regulatory agencies.

1. Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking.
2. Interpersonal Skills: Ability to interact with individuals at all levels of the organization.
3. Communication: Effective written, spoken, and non-verbal communication as well as presentation skills.
4. Customer Service: Service-oriented mentality with a focus on exceeding expectations.
5. Professionalism: Maintain a positive and professional demeanor.
6. Proactivity: Self-motivated with the ability to effectively prioritize projects and needs.
7. Team Player: Willingness to collaborate and provide support where needed to achieve outcomes.
8. Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings.
9. Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment.

1. A cook's certificate or associate's degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager.
2. A passion for food, a desire to grow, and a work ethic that supports both.
3. Must be willing to relocate for promotion opportunities.

1. Proficiency in languages other than English, especially Spanish.
2. Familiarity with OSHA, The Joint Commission, and other regulatory requirements.

1. Paid time off (vacation and sick).
2. Medical, dental, and vision insurance.
3. 401(k) with employer match.
4. Employee assistance program (EAP).
5. Employee resource groups (ERGs).
6. Career development and ongoing training - executive chef opportunities.

To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.