Sous Chef
Core
Supervises culinary staff and oversees food preparation service in a pediatric hospital setting, ensuring production techniques, portion control, and plating standards align with menu and regulatory requirements.
Role type
Sous Chef (Hospital/Clinical)
Builds
Patient meals and food service operations for a children's hospital
Domain
Healthcare + Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food safety and sanitation, Menu and recipe development, Staff supervision and training, Inventory control and costing, Modified diet preparation, Commercial cooking equipment operation
Preferred skills
Culinary degree or certificate, Five years supervisory experience, Menu cycle planning, Budget management
Technologies
Commercial cooking equipment, Computer systems for scheduling and inventory
Responsibilities
Lead, guide, and assign work to culinary staff; Manage hiring, training, mentoring, and performance evaluations; Ensure compliance with food safety standards and Joint Commission guidelines; Assist in scheduling and manage overtime within budget; Prepare new recipes and document results; Order goods and calculate amounts using culinary math; Maintain storage areas and equipment.
Seniority
Mid-level, hands-on IC with supervisory duties