Sous Chef

The Sous Chef assists the Executive Chef in overseeing food production, catering operations, and daily kitchen activities within Food Services. This role serves as a leader in food quality, food safety, menu development, staff training, and operational efficiency. The Sous Chef supports culinary team development, ensures compliance with regulatory standards, and acts in the capacity of the Executive Chef when needed.

Responsibilities

• Assist the Executive Chef in overseeing daily food production and kitchen operations

• Ensure food is prepared and presented according to established quality, consistency, and portion standards

• Monitor food preparation processes to maintain compliance with recipes and food safety requirements

• Assist with hiring, training, coaching, and developing culinary staff

• Support employee performance management and provide ongoing feedback

• Promote a positive work environment and foster employee engagement

• Ensure compliance with HACCP, Joint Commission, Baptist Health, and regulatory food safety standards

• Maintain sanitation, infection control, and workplace safety practices

• Assist with inventory management, purchasing, and food cost control initiatives

• Monitor product utilization and implement waste reduction strategies

• Oversee catering services, special events, and special meal functions

• Collaborate on menu planning, recipe development, and culinary innovation

• Stay current with industry trends, best practices, and continuing education opportunities

• Serve as the Executive Chef's designee during absences

• Support departmental goals, operational efficiency, and customer satisfaction initiatives

Requirements

• Associate Degree required or Three (3) or more years of supervisory experience in a medium-to-large institutional food service environment may be substituted for the degree requirement

• Minimum one (1) year of food service experience required

• Strong knowledge of food production, food safety, sanitation, and kitchen operations

• Leadership and team development experience preferred

• Knowledge of HACCP and regulatory food service standards preferred

• Ability to manage multiple priorities in a fast-paced environment

• Strong communication, organizational, and problem-solving skills

• ServSafe Manager Certification required within three (3) months of hire

Benefits

• Health, Vision, and Dental Insurance

• Retirement Plan with Company Match

• Paid Time Off

• Tuition Reimbursement Opportunities

• Employee Assistance Programs

• Professional Development and Career Growth Opportunities

• Supportive Team Environment

• Employee Wellness Programs

• Discount Programs and Additional Baptist Health Benefits