Sous Chef

HHS, LLC • Lima, OH

5d • $50,000 - $50,000

About The Position

HHS is seeking a friendly, compassionate leader to join its culinary team at Bon Secours Mercy Health St Rita's Medical Center. The Sous Chef supports patients’ healing journeys and their loved ones by delivering high-quality food service in a healthcare environment, with a focus on great food and a chef-led philosophy. The role offers opportunities to grow a culinary career and income in an engaging environment, with most nights and weekends off.

All salaried managers are expected to work 50 to 55 hours per week. The role includes leadership of the kitchen team and support for recruiting, training, development, scheduling, and assignments. The Sous Chef also helps create trend-aware menus, maintain food quality and integrity, improve customer and patient satisfaction, and ensure compliance with health, safety, sanitation, and regulatory requirements.

Requirements

• A cook’s certificate or associate’s degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager.
• Computer skills, including word processing, spreadsheets, email, and ordering platforms.
• A passion for food, a desire to grow, and a work ethic that supports both.
• Must be willing to relocate for promotion opportunities.
• Knife skills, cutting techniques, recipe preparation, and live-action cooking.
• Ability to interact with individuals at all levels of the organization.
• Effective written, spoken, and non-verbal communication, as well as presentation skills.
• Service-oriented mentality focused on exceeding expectations.
• Ability to maintain a positive and professional demeanor.
• Self-motivated, with the ability to effectively prioritize projects and needs.
• Willingness to collaborate and provide support where needed to achieve outcomes.
• Demonstrate integrity, respect, and discretion in business dealings.
• Attention to detail and ability to effectively manage tasks in a fast-paced environment.

Nice To Haves

• Proficiency in languages other than English, especially Spanish.
• Familiarity with OSHA, The Joint Commission, and other regulatory requirements.

Responsibilities

• Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles.
• Provide leadership that supports a team environment fostering morale, passion, quality, and respect.
• Be open-minded and ready to learn from the manager and team members.
• Develop creative menus in sync with current market trends.
• Maintain and/or improve customer and patient satisfaction.
• Support team member recruiting, training, development, scheduling, and assignments.
• Execute, maintain, and monitor quality control systems to protect food integrity.
• Drive compliance with health, safety, and industry regulatory agencies.

Benefits

• Paid time off (vacation and sick).
• Medical, dental, and vision insurance.
• 401(k) with employer match.
• Employee Assistance Program (EAP).
• Career development and ongoing training, including executive chef opportunities.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree