Position: Sous Chef job
About: Under the direct supervision of the Executive Chef Manager, provides supervision to ensure overall customer satisfaction with Retail and Patient food and nutritional services. Responsible for the supervision of staff and ensuring a clean and sanitary kitchens and café for patients, visitors, and staff.
Requirements: Minimum qualifications: – Three years of relevant experience; – A high School diploma or GED; – Culinary Arts Certificate; – ServSafe Manager Certification or equivalent; Preferred qualifications: – Associates Degree; – Three years of Supervisory experience in a relevant setting; – Experience to include operational supervision, personnel supervision, quality control, inventory systems, and fiscal management, or an equivalent combination of relevant educations and/or experience
Benefits: Benefits from Day One, Paid Days Off from Day One, Career Development, Whole Person Wellbeing Resources, Mental Health Resources and Support
