SOUS CHEF

Compass Group•City of Troy, NY

13d•$62,400 - $68,000•Onsite

About The Position

As a Sous Chef within healthcare food service, you will play a key role in supporting the daily operations of the Culinary Department, ensuring high-quality, safe, and patient-focused meal service. This role requires collaboration with clinical and hospitality teams to deliver nutritious, appealing meals that meet dietary guidelines and regulatory standards. You will assist the Executive Chef in overseeing food production, supervising culinary staff, and maintaining excellence in food quality, safety, and service. This is an excellent opportunity for a driven and detail-oriented culinary professional passionate about healthcare dining.

Requirements

Minimum of 5 years of culinary experience, including at least 1 year in a supervisory or lead role
Strong knowledge of therapeutic diets, food safety, sanitation, and nutrition principles
Understanding of food cost control, batch cooking, and high-volume production
Ability to create and manage production sheets and workflow schedules
Proven leadership, training, and team development skills
Proficiency in Microsoft Office, including Excel

Nice To Haves

Experience in healthcare, senior living, or other regulated food service environments preferred (additional backgrounds in restaurants, hotels, or corporate dining also considered)
ServSafe Certification or Department of Health certification preferred
Associate degree in Culinary Arts or related field preferred

Responsibilities

Support the daily coordination, preparation, and production of meals for patients, retail areas, and catering services
Assist in menu planning to meet patient dietary requirements, clinical guidelines, and customer preferences
Ensure compliance with healthcare regulations, including food safety, sanitation, and infection control standards
Contribute to the development and implementation of new culinary programs in collaboration with leadership and clinical teams
Help manage food and labor costs while maintaining quality and efficiency
Participate in ordering, inventory control, and production planning using standardized recipes and production sheets
Supervise, train, and motivate culinary team members to ensure consistent performance and adherence to standards
Ensure proper food presentation, portion control, and timely service
Perform additional duties as assigned to support departmental and organizational goals