SOUS CHEF, HOSPITAL / HEALTHCARE

Compass Group•Indianapolis, IN

10d•Onsite

About The Position

As the Sous Chef, you will support the successful operation of the Culinary Department within a large hospital environment. In partnership with the Executive Chef, you will oversee food production and culinary execution for patient dining, retail cafés, physician lounges, and catering services. This role assists with menu development, food quality, team leadership, and daily kitchen operations while ensuring exceptional service, food safety, and customer satisfaction.

Requirements

Associate degree in Culinary Arts or equivalent combination of education and experience
Progressive culinary leadership experience in healthcare, hospitality, contract foodservice, or other high-volume dining environments
Experience supporting patient dining, retail foodservice, and catering operations preferred
Strong knowledge of food production, sanitation, food safety, menu development, and cost controls
Ability to lead and develop teams in a fast-paced, customer-focused environment
Proficiency with Microsoft Office and related business systems
ServSafe Certification preferred

Responsibilities

Support the Executive Chef in managing daily culinary operations across patient dining, retail cafe, physician lounges, and catering services
Assist with menu planning, recipe execution, food presentation, and quality assurance.
Supervise, train, and develop culinary associates to ensure high standards of performance and food safety
Execute catering and special events while maintaining exceptional service and presentation standards
Assist with food cost management, inventory control, purchasing, and labor productivity initiatives
Ensure compliance with all food safety, sanitation, and regulatory requirements
Support the implementation of new culinary programs, seasonal menus, and operational improvements