SOUS CHEF

Compass Group•Hartford, CT

34d•$65,000 - $70,000•Onsite

About The Position

Working as the Sous Chef, you will support the daily culinary operations of an 867-bed acute care hospital, serving approximately 2,400 patient meals per day and 17,500 retail cafeteria transactions per week. Reporting to the Sr. Executive Chef, this role works alongside a peer Sous Chef to ensure high-quality food production, exceptional customer service, and compliance with healthcare food safety standards. While the position has no direct reports, it assists in overseeing a team of approximately 50 foodservice associates. This is an excellent opportunity for an energetic culinary professional with experience in high-volume foodservice environments who is passionate about enhancing the patient, visitor, and caregiver dining experience.

Requirements

Progressive culinary and kitchen leadership experience in healthcare, hospitality, or other high-volume foodservice operations.
Experience with large-scale food production, batch cooking, or institutional foodservice preferred.
Catering experience a plus.
Strong knowledge of food quality, production methods, sanitation, presentation, and cost controls.
Understanding of healthcare foodservice, therapeutic diets, and regulatory requirements preferred.
Proficiency with Microsoft Office Suite, Outlook, email, and internet applications.
Strong commitment to customer satisfaction and service excellence.
ServSafe Certification preferred.

Nice To Haves

Associate degree in Culinary Arts or equivalent combination of education and experience.

Responsibilities

Assist the Sr. Executive Chef in managing daily food production for patient dining, retail, and catering operations.
Ensure food is prepared and presented according to established recipes, quality standards, therapeutic diet requirements, and food safety regulations.
Support menu planning, recipe development, and implementation of new culinary programs and healthcare dining initiatives.
Assist with managing food, labor, and supply costs while maintaining operational and budgetary goals.
Coordinate and execute catering and special event functions.
Monitor food quality, portion control, sanitation, and HACCP compliance throughout the operation.
Assist with training, coaching, and leading culinary team members to promote a culture of safety, service excellence, and continuous improvement.
Partner with clinical nutrition and operational leaders to enhance patient satisfaction and overall dining experiences.