Sous Chef

Ascension Recovery Services•Cedar Falls, IA

15d•Onsite

About The Position

Renewal Falls Recovery Center is preparing to open a new residential substance use disorder treatment facility in Cedar Falls, Iowa, in September 2026. We are seeking an experienced and compassionate Sous Chef to help establish a high-quality food service program for the individuals entrusted to our care. This is an opportunity to join a new team from the beginning and help create a kitchen culture centered on safety, teamwork, consistency, dignity, and hospitality. At Renewal Falls, meals are more than a daily necessity. Nutritious, thoughtfully prepared food can provide comfort, stability, routine, and a sense of community for individuals working toward lasting recovery. Position Summary The Sous Chef supports the Executive Chef in overseeing daily kitchen operations and preparing nutritious, appealing meals for patients and team members. This position helps maintain consistent food quality, sanitation, inventory control, meal service, and compliance with dietary requirements. The Sous Chef will provide hands-on leadership in the kitchen, support and train food service team members, and help ensure meals are prepared safely, efficiently, and in accordance with approved menus, special dietary orders, facility policies, and applicable food safety requirements.

Requirements

High school diploma or equivalent required.
At least two years of commercial kitchen, institutional food service, healthcare food service, or high-volume meal preparation experience preferred.
Previous experience as a Sous Chef, Lead Cook, Kitchen Supervisor, or similar position strongly preferred.
Experience in a healthcare, behavioral health, residential treatment, senior living, hospital, school, or institutional setting is a plus.
Current food safety or food protection certification preferred; certification may be required within a designated period after hire.
Knowledge of food preparation, sanitation, kitchen safety, inventory control, and proper food storage practices.
Ability to follow standardized recipes, menus, dietary instructions, and special-diet requirements.
Ability to lead calmly and effectively in a fast-paced, team-oriented environment.
Strong organization, communication, and time-management skills.
Ability to maintain professional and therapeutic boundaries with patients.
Commitment to treating every patient and team member with dignity, respect, kindness, and compassion.
Ability to successfully complete all required pre-employment screenings, orientation requirements, and ongoing training.

Nice To Haves

Culinary education or professional food service training preferred.

Responsibilities

Assist with the preparation and service of nutritious, high-quality meals in accordance with approved menus and recipes.
Support the Executive Chef with daily kitchen operations, scheduling, meal production, and team coordination.
Help establish the kitchen and food service program before the facility opens.
Provide day-to-day guidance, training, and support to cooks and food service team members.
Ensure meals are served on time and presented in a consistent and appealing manner.
Follow physician- or provider-ordered special diets, food allergy requirements, and other documented nutritional needs.
Monitor food preparation practices to prevent cross-contamination and protect patients with food allergies or dietary restrictions.
Maintain proper food temperatures, storage practices, labeling, dating, rotation, and disposal procedures.
Follow all sanitation, infection-prevention, food safety, and workplace safety requirements.
Complete required kitchen logs, temperature records, cleaning schedules, inventory documentation, and other compliance records.
Assist with ordering, receiving, storing, and rotating food and kitchen supplies.
Monitor inventory levels and help reduce unnecessary waste and food costs.
Maintain a clean, organized, and inspection-ready kitchen, dining, and food storage environment.
Support routine inspections and promptly address identified food safety or sanitation concerns.
Coordinate respectfully with nursing, clinical, operations, and other facility departments regarding patient needs and meal service.
Model professionalism, accountability, teamwork, and appropriate boundaries with patients.
Protect patient privacy and maintain confidentiality in accordance with facility policy.
Step into the lead kitchen role when the Executive Chef is unavailable.
Perform other duties necessary to support safe and effective facility operations.