Job Description

Job Description:

Position Summary:

The Sous Chef is responsible for the daily supervision of food production, kitchen sanitation, safety compliance, and staff performance within a healthcare food service environment. This role ensures all meals are prepared in accordance with dietary requirements, approved recipes, and regulatory standards. The Sous Chef provides operational leadership to the culinary team, maintains critical kitchen documentation, and supports compliance with all Department of Public Health (DPH), CMS, ServSafe, and internal guidelines. The Sous Chef collaborates closely with the Executive Sous Chef on all matters related to culinary operations, menu adjustments, and staffing.

Position Responsibilities:

Culinary Operations & Food Production

• Supervise and actively participate in the preparation and presentation of meals based on approved recipes and resident dietary needs

• Ensure the availability of correct products and appropriate quantities required for production, in alignment with the established menu cycle.

• Ensure quality, consistency, portion control, and presentation standards are met across all meals served

• Create prep lists and production schedules daily in consultation with the Executive Sous Chef

• Oversee proper handling, labeling, and storage of leftovers and perishables

Regulatory Compliance & Safety Oversight

• Ensure full compliance with CMS, DPH, ServSafe, and OSHA requirements for food safety and sanitation

• Maintain daily documentation, including temperature logs, production records, cleaning schedules, and equipment checklists

• Participate in internal DPH audits and communicate corrective actions to the Executive Sous Chef

• Monitor infection control procedures in all production areas, and escalate any concerns promptly

Team Supervision & Training

• Supervise cooks, stewards, interns, and other kitchen staff in their daily responsibilities

• Train new staff on kitchen protocols, food handling procedures, and sanitation expectations under guidance from the Executive Sous Chef

• Conduct and monitor staff training through the LMS to ensure all kitchen staff are compliant with current regulations

• Establish and conduct regular one-on-one check-in sessions with each staff member to support their growth and development.

• Lead daily pre-service meetings and contribute to staff huddles, reporting team feedback to the Executive Sous Chef

• Provide coaching and performance support, documenting concerns or recognition for follow-up by the Executive Sous Chef

Menu & Interdepartmental Collaboration

• Support implementation of menus, recipe adherence, and dietary accommodations as directed by the Executive Sous Chef

• Communicate with Nutrition Leads and dietary team members regarding resident-specific adjustments or service concerns, escalating unresolved issues appropriately

• Monitor and report recipe deviations or supply shortages to the Executive Sous Chef for resolution

• Maintain ongoing communication with the Purchasing Department and Executive Sous Chef regarding product pricing and quality updates; proactively seek improved products and cost-effective options to align with the current budget.

• Ensure kosher compliance, if applicable, by coordinating with the Mashgiach and informing the Executive Sous Chef of any exceptions or concerns

Administrative Duties

• Maintain accurate records related to food production, sanitation, training, and compliance

• Monitor inventory usage and communicate food requisition needs to the Executive Sous Chef

• Report equipment malfunctions, supply needs, or facility concerns for escalation

• Attend meetings, training sessions, and compliance briefings as assigned

• Work with the Executive Sous Chef to create and maintain coaching and disciplinary documentation, as well as develop and administer the yearly GPS reviews for kitchen staff.

• Work closely with the Executive Chef to develop the weekly schedule and ensure adherence to budgeted labor hours.

• Collaborate with the Executive Sous Chef to develop training materials and coordinate training schedules.

Qualifications

• Minimum of 7 years of food service experience, including 2+ years in a supervisory role

• ServSafe Manager and Allergens Certification required

• Experience in healthcare, senior living, or regulated institutional food service settings

• Proficiency with kitchen audits, production logs, recipe adherence, and sanitation standards

• Strong communication and leadership skills

• Ability to support a diverse kitchen team and promote a culture of accountability

• Basic computer skills for daily reporting and internal communication

Remote Type

Salary Range:

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