SOUS CHEF

Compass Group•Chicago, IL

12d•$72,000 - $81,000•Onsite

About The Position

As the Sous Chef, you will play a key leadership role in the daily operation of the Culinary Department within a healthcare setting. You will support the Executive Chef in overseeing patient meal production, retail and catering services, staff supervision, and culinary quality. This position requires a hands-on culinary professional who understands the importance of nutrition, food safety, regulatory compliance, and exceptional service in a healthcare environment.

Requirements

Associate degree in Culinary Arts or equivalent professional experience (Culinary degree preferred).
5+ years of culinary experience, with 1+ year in a leadership or supervisory role preferred.
Healthcare, institutional, or high-volume food service experience strongly preferred.
Experience with batch cooking and patient meal service in a regulated environment.
Catering experience a plus.
Comprehensive knowledge of food production, food cost controls, sanitation standards, and presentation.
Strong understanding of ingredient functionality, recipe compliance, and dietary considerations.
Proficiency with computers, including Microsoft Word, Excel, PowerPoint, Outlook, and email systems.
Familiarity with financial concepts, inventory management, and purchasing processes.
ServSafe certification highly desirable.
Ability to work rotating weekends, holidays, and variable schedules.

Responsibilities

Assist the Executive Chef with the overall management and daily operation of the Culinary Department.
Provide day-to-day oversight of patient meal production, ensuring menu accuracy, recipe compliance, food quality, and timely service.
Supervise and support culinary staff, ensuring proper batch cooking quantities, correct preparation techniques, and readiness for future production needs.
Actively participate in hands-on food production, including cooking, plating, and garnishing.
Assist with menu planning and development, incorporating healthcare nutrition standards and patient satisfaction goals.
Execute and support catering functions for meetings, events, and special programs.
Manage food and labor cost controls, inventory, ordering, and waste reduction.
Ensure compliance with food safety, sanitation, and regulatory requirements, including HACCP and ServSafe standards.
Train and mentor cooks and hourly associates, promoting skill development, consistency, and accountability.
Assist in rolling out new culinary programs and initiatives in collaboration with company culinary and marketing teams.
Support client satisfaction initiatives and patient experience programs.
Provide coverage for the Executive Chef as needed.