SOUS CHEF

Compass Group•New Britain, CT

2d•Onsite

About The Position

As a Sous Chef, you play a key role in the successful operation of the healthcare food service program by supporting culinary excellence, patient and retail satisfaction, and regulatory compliance. This position assists with all phases of food service operations, including menu planning, ordering, inventory control, and food preparation while ensuring strict adherence to healthcare standards, client guidelines, Health Department regulations, and company policies related to food safety, sanitation, and quality. The Sous Chef helps lead, train, and motivate back‑of‑house associates to deliver high‑quality, nutritious, and visually appealing meals that meet the needs of patients, visitors, and staff. Operations include patient services, retail cafeterias (on‑ and offsite), and catering across three campuses. This role supervises and supports approximately 16 cooks over two campuses.

Requirements

Minimum of 5 years of culinary experience, including at least 1 year in a supervisory or management role.
Experience in healthcare food service strongly preferred; experience in restaurants, hotels, corporate dining, education, or military food service also considered.
Strong knowledge of healthcare food service practices, including therapeutic diets, sanitation, safety, food cost controls, and presentation.
Proven leadership, coaching, and team‑development skills.
Ability to create, interpret, and distribute production sheets and schedules.
ServSafe or Department of Health Certification preferred.
Proficiency with computers and MS Office products, including Excel.

Nice To Haves

Associate’s degree in Culinary Arts preferred.

Responsibilities

Assist in coordinating and actively participating in the preparation, cooking, and service of meals for patient, retail, and catering operations.
Support menu planning with consideration for dietary guidelines, therapeutic diets, cultural preferences, and seasonal offerings.
Ensure compliance with healthcare food safety standards, including sanitation, infection prevention, allergen management, and temperature controls.
Assist with ordering, inventory management, and cost controls to meet budgetary goals and minimize waste.
Help roll out new culinary and patient‑focused food programs in collaboration with culinary, clinical, and marketing teams.
Provide leadership and hands‑on training to culinary staff, promoting consistency, safety, and quality across campuses.
Perform other duties as assigned to support operational needs.