The Sous Chef oversees daily food production operations for Patient Food Service, the Physicians Dining Room, the cafeteria, and catering. The role ensures food is prepared, served, and stored in accordance with HACCP and regulatory agency standards, while maintaining high standards of quality, safety, and sanitation. The Sous Chef supervises staff and assists with hiring, counseling, coaching, and development, as well as documentation of staff records such as annual evaluations and disciplinary processes. The position also supports menu development for cafeteria, physicians dining, catering events, and patients; coordinates large catered functions; promotes positive patient interactions; and monitors employee attendance and incremental overtime using KRONOS according to facility procedures.
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Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree