Sous Chef

Baptist Health is a renowned healthcare organization committed to providing exceptional patient care, supporting clinical excellence, and fostering a culture of teamwork and innovation. Recognized for its comprehensive medical services, Baptist Health operates a series of hospitals and health facilities that serve diverse communities. The organization maintains a strong emphasis on continuous improvement, employee development, and adherence to high standards of service and safety. Within its Food Services department, Baptist Health ensures the nutritional needs of patients, staff, and visitors are met with quality, nutritious, and appealing meals prepared under stringent safety standards. Joining Baptist Health means becoming part of a supportive and dynamic work environment that values professional growth, employee wellness, and inclusive team collaboration. The health system offers competitive benefits including health, vision, and dental insurance, retirement plans with company match, paid time off, tuition reimbursement, and numerous employee assistance and wellness programs.

The Sous Chef position at Baptist Health is a full-time, day-shift role based in Lexington. This pivotal role assists the Executive Chef in managing food production, catering operations, and the daily activities of the kitchen within the Food Services division. The Sous Chef supports the development and training of culinary staff while ensuring that all food preparation meets established quality, consistency, and safety standards, including compliance with HACCP, Joint Commission, and Baptist Health regulations. The role encompasses oversight of menu planning, recipe development, waste reduction strategies, inventory management, and the smooth execution of catering and special events. The Sous Chef plays a leadership role by promoting a positive work culture, supporting employee performance, and stepping in as the Executive Chef when necessary. This position offers the opportunity to work in a fast-paced, medium-to-large institutional food service environment where both culinary expertise and operational efficiency are essential. The ideal candidate will have strong leadership skills, the ability to juggle multiple priorities effectively, and a passion for culinary innovation and quality service. The organization supports continued professional development and encourages maintaining up-to-date knowledge of industry trends and food safety practices. This role is not only about cooking but also about fostering a collaborative environment that ensures customer satisfaction and upholds the highest standards of food safety and kitchen operation excellence.