Summary from listing
The Executive Sous Chef (Healthcare) manages chef managers and hourly culinary staff in a healthcare food service environment, overseeing menu production, food quality and safety, sanitation, inventory, labor targets, customer satisfaction, and staff training. The role also supports food service directors, participates in facility committees, and may cover staff absences. A high school diploma is required, a bachelor’s degree in culinary arts or a related field is preferred, and 2–5 years of food service operations experience is required.
