The Sous Chef is based at a 116-bed hospital with a $1.5 million retail café and provides culinary oversight for catering and special events. The role assists with supervising, preparing, and cooking food items; developing daily menu items and their preparation and garnishment; and may supervise hourly associates. The Sous Chef works with the Executive Chef/Chef on new menus and ordering. This is an opportunity for an energetic, entrepreneurial culinary professional.
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Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree