Position: Sous Chef job
About: Regional One Health – Food & Nutrition department is seeking a dedicated individual to oversee all food production areas including Patient, Retail, Coffee Shop(s), Catering, and Physician Lounge(s) while maintaining food safety and sanitation guidelines. The role involves preparing food items, supervising ordering and inventory control, ensuring quality services for hospital patients, staff, and visitors, and documenting regulatory compliance.
Requirements: Associate’s Degree in Culinary Arts or equivalent education/experience in food services, restaurant management, or related field preferred; ServSafe(R) Management Certification preferred; minimum 8 years experience in high-volume food service and/or in restaurants, with at least two (2) years of operational leadership experience in the same; healthcare industry food service experience preferred with a focus on therapeutic diets
Benefits: health insurance, 401(k), flexible work schedule conducive to work-life balance, employee discount on food and beverages
