The Sous Chef, Team Leader oversees food service operations across production, retail, patient services, and general areas, ensuring quality, safety, and customer satisfaction.
Responsibilities include managing daily food production, training staff, maintaining food safety standards, menu planning, and resolving operational issues.
Requires at least 5 years of food service experience and 3 years in leadership, with a high school diploma or equivalent.
Must obtain Certified Food Manager certification within 30 days of hire.
Position involves managing staff, overseeing budgets, and supporting department needs.
Offers comprehensive benefits, a supportive work environment, and opportunities for growth.
Work hours are Monday to Friday, with occasional evening shifts, on-site location.