Sous Chef, Jefferson City
About The Position
Join MU Health Care as a Sous Chef and bring your culinary leadership to a mission‑driven environment where great food truly makes a difference. In this dynamic role, you’ll oversee daily kitchen operations at Capital Regional Medical Center, ensuring every patient meal, retail dish, and catered event reflects the highest standards of quality, safety, and presentation. You’ll collaborate closely with our executive chef, dietitians, and hospital leaders to craft menus that balance creativity with nutritional excellence. This is a hands‑on, fast‑paced position where your expertise in large‑scale food production, sanitation, and team leadership directly supports patient satisfaction and recovery. If you’re passionate about culinary excellence and excited to grow your career within a leading academic health system, MU Health Care is ready to welcome your talent.
Requirements
- Associate's degree (or equivalent credit hours) or technical degree in culinary arts, or an equivalent combination of education and experience from which comparable knowledge, skills, and abilities can be acquired.
- Three (3) years of experience in an institutional setting.
- ServSafe certification within ninety (90) days as a condition of continued employment in this job classification.
Nice To Haves
- Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) certification by the Association of Nutrition & Foodservice Professionals (ANFP) or Certified Culinary Administrator (CCA) or Certified Executive Chef (CEC) certification by American Culinary Federation (ACF).
- Additional license/certification requirements as determined by the hiring department.
Responsibilities
- Manages kitchen operations at Capital Regional Medical Center to ensure timely and high-quality food service across patient meals, retail food, and catering services.
- Oversees food production and presentation to ensure meals meet quality, safety, and visual standards.
- Monitors food freshness, storage, and rotation to ensure compliance with safety and health regulations.
- Collaborates with executive chef, dietitians, and hospital leadership in developing recipes and menus that meet nutritional and operational needs.
- Inspects kitchen facilities and equipment regularly to ensure cleanliness, functionality, and compliance with sanitation regulations.
- Participates in hiring, onboarding, training, and performance evaluation processes for culinary staff, ensuring adherence to recipes, cooking standards, and plating guidelines.
- Assists with managing food and supply inventory, coordinating with purchasing teams, and monitoring budgetary compliance.
- Reviews kitchen reports to analyze food usage, sales trends, and cost control measures, recommending improvements as needed.
- Develops, coordinates, and maintains daily staffing schedules to ensure the appropriate level of coverage.
- Monitors time and attendance in alignment with MU Health System policies and practices, ensuring accuracy of records and timely submittal/approval for payroll purposes.
- May complete unit/department-specific duties as outlined in department documents.
Benefits
- Health, vision and dental insurance coverage starting day one
- Generous paid leave and paid time off, including nine holidays
- Multiple retirement options, including 100% matching up to 8% and full vesting in three years
- Tuition assistance for employees (75%) and immediate family members (50%)
- Discounts on cell phone plans, rental cars, gyms, hotels and more
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
