SOUS CHEF

Compass Group•City of White Plains, NY

13d•$67,000 - $70,000•Onsite

About The Position

As Sous Chef, you will play a vital role in supporting the successful operation of the Culinary Department within a healthcare environment at a premier 300-bed facility in Westchester County, recognized for Five Star Service Awards. You will partner with the Executive Chef to oversee daily kitchen operations, ensuring the delivery of safe, high-quality meals that meet patient, retail, and catering needs. This role is ideal for an energetic, service-driven culinary professional who thrives in a fast-paced, patient-focused setting.

Requirements

Progressive culinary or kitchen management experience, preferably in a hospital, senior living, or large-scale institutional setting
Experience with high-volume production, batch cooking, and therapeutic or modified diets
Strong knowledge of food safety, sanitation standards, and healthcare regulatory requirements
Familiarity with current healthcare dining trends, patient satisfaction initiatives, and quality improvement programs
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications
Strong communication and customer service skills with a patient-first mindset
ServSafe certification required or preferred; HACCP knowledge a plus

Nice To Haves

Associate’s degree in Culinary Arts or equivalent experience in healthcare or institutional foodservice
Pizza production and dough-making experience a plus

Responsibilities

Assist the Executive Chef in managing food, labor, and supply costs while maintaining strict budgetary controls
Support the planning and development of patient, retail, and catering menus in compliance with healthcare nutrition standards and guidelines
Supervise and participate in the preparation and service of meals, ensuring consistency, quality, and proper portioning
Lead production and execution of catering and special events within the facility
Provide day-to-day oversight of kitchen staff, ensuring adherence to food safety (ServSafe/HACCP), sanitation, and regulatory requirements
Assist with ordering, inventory management, and waste reduction in a high-volume healthcare setting
Ensure compliance with all safety, infection control, and dietary regulations specific to healthcare foodservice
Support implementation of new culinary programs in partnership with clinical, marketing, and culinary teams