Sous Chef

Metz Culinary Management is a prominent leader in the onsite dining and support services industry, recognized for its growth and commitment to excellence. Established as a family-driven company, Metz Culinary Management specializes in delivering restaurant-inspired hospitality to a diverse clientele, including hospital, school, college, senior living, and corporate dining environments. With a workforce of over 7,000 dedicated team members, the company fosters a culture that prioritizes personal growth, enrichment, and career advancement, making it an employer of choice in the food service industry. The company’s core values, attributes, and strategic focus set it apart from competitors by creating a supportive environment that encourages leadership, creativity, and service excellence. Metz Culinary Management’s commitment to quality and service is evident in its approach to managing multiple outlets and providing innovative culinary experiences across a variety of settings.

The role of Sous Chef at UofL Hospital offers an exceptional opportunity for a culinary professional passionate about food, service, and leadership to join a rapidly expanding organization. This position is designed for individuals who have solid kitchen leadership experience and are eager to contribute to a fast-paced, multi-outlet environment. The Sous Chef, also regarded as a Rock Star Sous Chef or Kitchen Manager, will play an integral role in mentoring and leading kitchen teams while supporting the overall culinary vision. The ideal candidate is someone who thrives on creativity, current food trends, and diverse menu development, demonstrating a hands-on approach to kitchen management. The role emphasizes a mentoring leadership style that contributes to a culture of fun and growth, encouraging team members to develop their culinary skills while achieving operational excellence.

This position offers a competitive salary of up to $70,000 annually, complemented by benefits and bonuses that recognize the value the candidate brings to the organization. Responsibilities include overseeing menu implementation with a focus on stunning presentation and ensuring high standards for food quality and safety. The Sous Chef will collaborate with other culinary leaders to scale food production, manage high-volume kitchen environments, and contribute to catering services. Understanding the nuances of contract dining food service settings, particularly in healthcare or educational institutions, is highly valued. Overall, this role requires a blend of culinary expertise, leadership acumen, and operational knowledge to support Metz Culinary Management’s mission of delivering exceptional onsite dining experiences that resonate with guests and team members alike.