SOUS CHEF

Compass Group•City of Poughkeepsie, NY

33d•$63,000 - $70,000•Onsite

About The Position

As the Sous Chef, you will support the successful day‑to‑day culinary operations of a healthcare facility. Working closely with the Executive Chef, you will assist with food production, supervision of kitchen staff, menu execution, and operational support to ensure the delivery of high‑quality, patient‑centered meals. This role plays a key part in maintaining food quality, safety, and service excellence in a regulated healthcare environment. This is an exciting opportunity for an energetic, hands‑on culinary professional who thrives in a fast‑paced institutional setting and is committed to quality and teamwork.

Requirements

Comprehensive knowledge of food production, menu execution, sanitation, food cost controls, and presentation
Proficiency with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet‑based tools
Willingness to participate in patient satisfaction and quality improvement initiatives

Nice To Haves

Associate’s degree or equivalent culinary experience
Progressive culinary or kitchen management experience, commensurate with education and training
Catering experience preferred
Experience in high‑volume, complex foodservice operations highly desirable
Institutional and batch‑cooking experience strongly preferred
ServSafe Certification highly desirable

Responsibilities

Support the Executive Chef with managing food and labor cost controls while maintaining quality and service standards
Assist with menu planning and execution, including regular, modified, and therapeutic menus as applicable
Supervise and assist with food preparation and production, ensuring recipes, portioning, and presentation standards are met
Produce and execute catering events for hospital meetings and special functions
Assist with the rollout of new culinary programs and initiatives in collaboration with corporate marketing and culinary teams
Help oversee kitchen operations, including sanitation, food safety, and compliance with regulatory and internal standards
Support training, coaching, and supervision of hourly culinary associates as needed