Position: Chef Sous Hospital
About: This establishment in Newport News, Virginia, works under the supervision of the Executive Chef/Director. The sous chef, in conjunction with the Executive Chef, is responsible for the oversight of the culinary team and controls a wide range of Food Service activities to accomplish the goals and objectives of the Food & Nutrition Services department, delivering a safe and exceptional dining experience to the patients/residents and guests, leading and engaging a diverse team, and providing necessary training for them to execute specific position requirements.
Requirements: Associates Degree in Culinary Arts required; 2 years of Food service management required; 5-6 years of Commercial food production management experience in a high-volume kitchen preferred.
Benefits: health insurance, dental insurance, 401(k)
