Position: Sous Chef Mid-City Campus
About: Performs a wide variety of tasks and operations to prepare and cook food for patients, employees, visitors, and special functions at a healthcare facility, ensuring job performance aligns with the age population served and department’s service scope. The role involves maintaining high standards of food quality and safety in a fast-paced environment with a focus on supporting patient and employee well-being through effective food preparation and cooking practices.
Requirements: Associates or Bachelor’s degree from an accredited Culinary program preferred; Five years commercial or institutional cooking experience preferred; Three years of high-volume production experience required; CWC (Certified Working Chef) certification preferred; Servsafe certification preferred
