Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $21.82 - $32.74
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Wage increase programs
Job Description
Merrimack Health is a private, non-profit community hospital serving the Merrimack Valley and southern New Hampshire regions. With over 140 years of dedicated service, Merrimack Health has been committed to providing patient-centered, compassionate, and quality health care for the whole family. Their team of experienced doctors, nurses, and staff work tirelessly to improve the health and wellbeing of the communities they serve. The hospital emphasizes a culture of inclusion and diversity, proudly being an Equal Opportunity Employer that aims to hire a diverse workforce. Merrimack Health values transparency and equity in employment practices, ensuring fair and competitive salaries, as well as comprehensive benefits to support their employees' wellbeing and professional growth.
The position available is for a full-time Sous Chef in Nutritional Services, working 40 hours per week across various shifts at the Lawrence campus. The Sous Chef plays a crucial role in managing the food and nutrition operations within the hospital, including patient dining, retail food services, and catering. This role requires a dynamic team player who possesses a strong background in managing frontline staff and developing culinary teams. The Sous Chef will assist in overseeing all culinary operations for the department and is expected to foster a positive team culture while mentoring frontline staff. Ideal candidates have a passion for the culinary arts and maintain an energetic, hands-on work ethic. The role requires leadership skills that can help develop, motivate, and guide culinary staff toward delivering high-quality food service that supports patient care and satisfaction.
Compensation for this role ranges from $21.82 to $32.74 per hour, with the final salary depending on education, experience, licensure, and internal equity considerations. Offers typically fall below the top of the range to allow room for future salary growth. Eligible employees may participate in a comprehensive benefits package, including health coverage, paid time off, and wage increase programs, subject to position type and eligibility criteria. Merrimack Health is committed to pay transparency and equity, ensuring that compensation is fair and reflective of each employee's qualifications and contributions.
The position available is for a full-time Sous Chef in Nutritional Services, working 40 hours per week across various shifts at the Lawrence campus. The Sous Chef plays a crucial role in managing the food and nutrition operations within the hospital, including patient dining, retail food services, and catering. This role requires a dynamic team player who possesses a strong background in managing frontline staff and developing culinary teams. The Sous Chef will assist in overseeing all culinary operations for the department and is expected to foster a positive team culture while mentoring frontline staff. Ideal candidates have a passion for the culinary arts and maintain an energetic, hands-on work ethic. The role requires leadership skills that can help develop, motivate, and guide culinary staff toward delivering high-quality food service that supports patient care and satisfaction.
Compensation for this role ranges from $21.82 to $32.74 per hour, with the final salary depending on education, experience, licensure, and internal equity considerations. Offers typically fall below the top of the range to allow room for future salary growth. Eligible employees may participate in a comprehensive benefits package, including health coverage, paid time off, and wage increase programs, subject to position type and eligibility criteria. Merrimack Health is committed to pay transparency and equity, ensuring that compensation is fair and reflective of each employee's qualifications and contributions.
Job Requirements
- high school diploma or equivalent
- minimum 5 years experience in kitchen setting
- at least 1 year experience in supervisory, lead or sous chef role
- ServSafe certification required
Job Qualifications
- high school diploma or equivalent
- 5 years experience in a kitchen setting
- 1 year experience in a supervisory, lead, or sous chef capacity
- ServSafe certified
- associates degree or higher preferred
- knowledgeable in the processes of Lean preferred
- healthcare food service experience preferred
- knowledgeable with modified diets preferred
Job Duties
- manage food and nutrition operations including patient dining, retail food, and catering
- assist with overseeing all culinary operations for the department
- lead and mentor frontline culinary staff
- foster a positive team culture and work environment
- maintain high standards of food quality and safety
- implement culinary programs that meet patient dietary needs
- collaborate with nutrition and healthcare staff to support modified diets
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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