Sous Chef
Core
Supervises culinary staff and oversees food preparation service, ensuring production techniques, portion control, and plating standards align with menu and department requirements in a hospital setting.
Role type
Senior Sous Chef (Hospital Food Service)
Builds
Patient meals and food service operations for a hospital
Domain
Healthcare / Culinary Operations
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food safety and sanitation, Staff supervision and hiring, Recipe development and compliance, Inventory control and costing, Menu planning, Equipment maintenance
Preferred skills
Modified diet preparation, Commercial cooking equipment operation, Customer service, Budget management
Technologies
Commercial cooking equipment, Computer systems for scheduling and inventory
Responsibilities
Lead, guide, and assign work to culinary staff; Manage human resources functions including hiring, training, and performance evaluation; Ensure compliance with food safety standards and regulatory guidelines; Assist in scheduling and manage overtime within budget; Develop new recipes and contribute to menu cycles; Maintain storage areas and equipment; Prepare meals according to modified diets and portion standards.
Seniority
Senior, hands-on IC with supervisory duties