SOUS CHEF

Compass Group•Town of Mount Pleasant, NY

6d•$67,000 - $72,000

About The Position

The Sous Chef supports the Culinary Department’s successful operation in a large acute care hospital. The role assists with daily food production, menu execution, quality assurance, and departmental leadership at a 700-bed Level I Trauma Center with Behavioral Health and Pediatric services. Working closely with the Executive Chef, the Sous Chef helps ensure food quality, patient satisfaction, retail dining success, and regulatory compliance. The operation includes a high-volume main café and pizza concept serving hospital staff, visitors, and guests.

Requirements

Associate degree in Culinary Arts, Hospitality, or a related field, or an equivalent combination of education and experience.
Progressive culinary leadership experience in healthcare, hospital, senior living, or other high-volume foodservice environments.
Knowledge of food quality, culinary trends, sanitation, food cost controls, and presentation standards.
Experience managing, coaching, and developing culinary team members.
Proficiency with Microsoft Office Suite, Outlook, and foodservice management systems.
Strong commitment to customer service, patient satisfaction, and continuous improvement.
Ability to work effectively in a fast-paced hospital environment with changing priorities and operational demands.

Nice To Haves

Experience supporting complex foodservice operations with multiple service platforms and large-scale meal production.
Knowledge of patient dining operations, therapeutic diets, and healthcare foodservice standards.
Experience with institutional cooking, batch cooking, and high-volume production methods.
Catering and special event experience.
ServSafe Certification.

Responsibilities

Assist the Executive Chef in overseeing daily culinary operations for patient dining, retail food venues, and special events.
Support food production, preparation, presentation, and quality standards while maintaining food safety and sanitation compliance.
Help manage food and labor costs through inventory control, purchasing, and waste reduction initiatives.
Assist with menu planning and implementation to meet patient, retail, and client expectations.
Supervise and develop hourly culinary associates through coaching, training, and leadership support.
Collaborate with clinical and operational teams on patient satisfaction and dietary compliance initiatives.
Coordinate and execute catering functions, meetings, and special events throughout the facility.
Implement new culinary programs and concepts with company culinary and marketing teams.
Ensure compliance with healthcare, regulatory, and infection prevention standards.