Sous Chef - Children's Hospital

Thomas Cuisine•Helena, MT

9d•$20 - $25•Onsite

About The Position

Join our compassionate culinary team as a Sous Chef , where your creativity and leadership will help nourish young patients, families, and staff. In this role, you'll support daily kitchen operations, ensure high standards of food safety and quality, and contribute to a warm, healing environment through thoughtfully prepared meals. Ideal candidates bring strong culinary skills, a heart for service, and a commitment to making a meaningful impact through food.

Requirements

Culinary degree or equivalent work experience in a high-volume kitchen.
Minimum 3-5 years of experience in a healthcare, institutional, or large-scale food service setting.
Strong knowledge of modified diets, nutrition, and dietary restrictions.
Experience managing kitchen staff and leading a team in a fast-paced environment.
ServSafe® Certification and State Food Handlers Card
Ability to work flexible hours, including weekends and holidays as needed.
Ability to pass a criminal background check and drug screen
Ability to provide documents for work authorization.

Responsibilities

Assist in planning and preparing nutritious and well-balanced meals that align with dietary needs, including low-sodium, diabetic, and allergen-sensitive diets.
Supervise food production to ensure consistency in taste, presentation, and portion control.
Collaborate with dietitians and nutritionists to develop patient-specific meal plans.
Ensure compliance with hospital food safety and sanitation standards, including HACCP guidelines.
Lead and support a team of cooks, prep staff, and kitchen assistants, ensuring smooth daily operations.
Train and mentor staff on food preparation techniques, safety protocols, and kitchen efficiency.
Monitor staff performance, ensuring adherence to hospital policies and best practices.
Foster a positive and collaborative work environment that promotes teamwork and professionalism.
Perform other duties as assigned
Assist in managing food inventory, ordering supplies, and reducing waste through efficient menu planning.
Work with the Executive Chef to maintain budget control while ensuring food quality.
Ensure proper storage and rotation of ingredients to maintain freshness and prevent spoilage.

Benefits

Comprehensive medical, dental, and vision benefits with several plan options to choose from, provided by Blue Cross.
HSA and FSA Plans available.
Generous Accrued Paid Time Off and Leave Programs, such as Family Care Leave and Bereavement Leave
401K Retirement Plan-with company match
On Demand Pay
Voluntary Short-Term Disability
Holiday Pay (for worked holidays)
Life Insurance
Employee Referral Bonus Program
Employee Meal Discount
Purchase Plans, Legal Services and Wellness initiatives and other benefits via our Employee Assistance Program
A supportive, collaborative work environment
Opportunities for growth