SOUS CHEF

Compass Group•Park Ridge, IL

13d•$72,000 - $85,000•Onsite

About The Position

As the Sous Chef, you will support the successful operation of Culinary Services for a 693-bed acute care hospital with approximately $15M in managed volume. Working closely with the Executive Chef, you will oversee daily food production, support patient room service operations, and ensure the delivery of high-quality meals for patients, visitors, and staff. This seven-day-per-week operation includes patient dining, one retail café, and a self-checkout kiosk.

Requirements

Knowledge of food safety, sanitation, production, presentation, and cost controls.
Strong computer skills, including Microsoft Office and Outlook.
Commitment to patient and client satisfaction.

Nice To Haves

Associate degree in Culinary Arts or equivalent experience.
Progressive culinary and kitchen management experience.
Healthcare, institutional, or high-volume foodservice experience preferred.
Catering experience a plus.
ServSafe certification preferred.

Responsibilities

Assist the Executive Chef with managing food, labor, and supply costs.
Support menu planning, recipe development, and daily food production.
Supervise culinary staff and maintain food quality, safety, and sanitation standards.
Oversee and execute catering functions and special events.
Support patient room service and retail dining operations.
Assist with inventory, purchasing, and product utilization.
Implement new culinary programs in partnership with company culinary and marketing teams.