Sous Chef

Sodexo Careers•Bethlehem, PA

37d•Onsite

About The Position

Bring Your Culinary Leadership to Healthcare. Do you excel at building high-performing teams, creating exceptional dining experiences, and leading with a passion for food? If you're a culinary professional who thrives in a fast-paced healthcare environment, we'd love to meet you. Sodexo is seeking a Sous Chef to support culinary operations at Lehigh Valley Hospital–Muhlenberg in Bethlehem, Pennsylvania. This 195-bed community hospital proudly serves Bethlehem, Catasauqua, Northampton, Nazareth, Easton, and the greater Lehigh Valley region—offering the personalized care of a community hospital with the resources of one of Pennsylvania's premier health systems. Reporting to the Executive Chef, the Sous Chef will support a team of approximately 25 frontline culinary associates while overseeing the day-to-day back-of-house culinary operations for retail dining, patient services, and catering. This is an excellent opportunity for a hands-on culinary leader who is passionate about delivering consistently high-quality food while developing and mentoring a talented team. If you have a strong culinary background in healthcare food service and enjoy creating exceptional dining experiences through operational excellence and teamwork, we encourage you to apply!

Requirements

Strong culinary production experience in a high-volume food service environment
Previous leadership or supervisory experience within food service operations
Demonstrated knowledge of food safety, sanitation, and HACCP compliance
Strong computer proficiency and experience managing operational reports
Excellent organizational, communication, and time-management skills
Ability to manage multiple priorities while maintaining exceptional customer service
Flexible, team-oriented leader who enjoys coaching others and supporting operational success
Minimum Education Requirement - High School Diploma, GED or equivalent experience

Nice To Haves

Healthcare food service experience is preferred
Experience with Sodexo Food Management Systems (FMS) and Market Connections (MSC) is preferred

Responsibilities

Oversee daily back-of-house culinary operations across patient dining, retail, and catering services
Lead, coach, and develop approximately 25 frontline culinary employees
Ensure consistent production of high-quality food while maintaining presentation and recipe standards
Monitor food safety, sanitation, HACCP, and regulatory compliance throughout the operation
Assist with production planning, inventory management, and labor optimization
Partner with the Executive Chef to drive operational excellence and continuous improvement
Support special events, catering functions, and department initiatives as needed