Executive Sous Chef

The Executive Sous Chef manages daily culinary operations for a 1,400-bed Level 1 Trauma Center, overseeing hot and cold production for approximately 900 patients and a large retail cafe. This role supports the Executive Chef in maintaining a safe, sanitary environment while directing the preparation and presentation of meals according to corporate standards. Responsibilities include supervising around 20 associates per shift, managing inventory, and collaborating on new culinary programs to advance patient healing.