Sous Chef

Wilmington, DE, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $70,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Voluntary UNUM offerings for accident, critical illness and hospital indemnity

Discount Program

Commuter benefits including parking and transit

Employee assistance program (EAP)

401k

Sick Time

Holiday pay for 9 paid holidays

Tuition Reimbursement

Paid Time Off

Job Description

Cura Hospitality operates within the healthcare segment, providing high-quality culinary services to hospitals, senior living centers, and long-term care facilities. As part of Elior North America, a renowned family of hospitality companies with more than 50 years of industry experience and 15,000 team members, Cura is committed to delivering compassionate service and healthy, delicious meals that enhance the quality of life for those they serve. Their mission is centered on food, service, and excellence, driven by a shared passion for growth and continuous improvement in customer experience. The Newtown Square location in Pennsylvania is currently seeking a Sous Chef to join their healthcare culinary team, offering an excellent opportunity for culinary professionals who are passionate about their craft and interested in advancing their careers in a supportive and well-respected environment.

The Sous Chef position at Cura Hospitality in Newtown Square is a full-time, onsite role that combines culinary expertise with leadership and management responsibilities. The role requires a seasoned professional adept at supervising kitchen operations, maintaining high standards for quality, presentation, and safety, and developing menus that cater to consumer tastes, nutritional requirements, and budget constraints. As a Sous Chef, you will have the opportunity to lead and mentor kitchen staff, participate actively in food preparation, and contribute to special culinary events while ensuring operational efficiency through inventory control and financial management. This role is not only about cooking but also about creating an exceptional dining experience that aligns with healthcare nutrition and service standards. The work environment offers no late-night shifts, weekly pay, free meals, and a comprehensive benefits package including tuition reimbursement, 401K with company match, employee referral bonuses, and a strong commitment to work-life balance. This position represents a compelling blend of culinary art and leadership within a healthcare setting, ideal for culinary managers who thrive in team-focused, service-oriented environments and who aspire to make a meaningful impact through food service excellence.

Job Requirements

Must have 3 to 5 years of culinary management experience
Demonstrated institutional, hotel, or restaurant culinary skills
Strong leadership, oral and written communication skills
Proven ability to control costs and manage budgets
Bachelor’s degree in related field preferred
Certification by a recognized culinary institution preferred

Job Qualifications

Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
3 to 5 years of culinary management experience
Strong leadership skills
Excellent oral and written communication skills
Proven track record of successfully controlling costs and managing annual budgets
Bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management preferred
Certification by a recognized culinary institution preferred
Equivalent combination of education and experience accepted

Job Duties

Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints
Participate in menu planning activities including purchasing specifications, product and recipe testing, and menu development
Maintain proper production, safety and sanitation standards
Direct and participate in the daily preparation of standard and gourmet food items
Evaluate the quality of raw food and ensure the quality of finished products
Inspect assigned units for quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment and employee appearance
Implement culinary production for special events, monotony breakers, and catered functions
Supervise and participate in preparation and display of menu items for special functions
Maintain proper inventory controls for food, supplies, and equipment
Interview, select, train and evaluate supervisory and support staff
Control revenue and expenses to ensure financial goals
Ensure the highest level of customer service
Perform other duties as assigned