Executive Sous Chef - Healthcare Kitchen Leader

fhcexternal; Davenport (IA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

401(k)

Job summary

Forefront is seeking an Executive Sous Chef to lead high-volume kitchen operations in a healthcare-focused dining program. You will drive culinary excellence, staff development, and financial performance while ensuring safety and quality in every meal.

As right hand to the Executive Chef, you will manage daily operations, mentor cooks, and partner with dietitians on therapeutic menus, while upholding HACCP standards and budgeting goals.

Qualifications

• Associate’s or Bachelor’s degree in Culinary Arts or related field preferred.
• 5–8+ years of progressive culinary experience with 2–3 years in senior roles.
• Experience in high-volume, scratch kitchen and healthcare/hospitality settings.

Responsibilities

• Lead daily kitchen operations, oversee production, service, catering, and retail.
• Ensure recipe, menu, and presentation consistency across venues.
• Supervise 15–40+ staff, mentor teams, and manage recruiting/orientation.
• Oversee food cost, labor productivity, and waste reduction initiatives.
• Maintain ServSafe/HACCP compliance and safety protocols.
• Collaborate with Dietitians on therapeutic and modified diets.
• Support budgeting, inventory controls, and vendor relations.
• Drive menu development and seasonal programming; partner with RD teams.

Skills

Team Leadership

Operations Leadership

Food Safety

Cost Management

Menu Execution

Education

Culinary Arts degree

Tools

ServSafe

Job description

Forefront is seeking an Executive Sous Chef to lead high-volume kitchen operations in a healthcare-focused dining program. You will drive culinary excellence, staff development, and financial performance while ensuring safety and quality in every meal.

As right hand to the Executive Chef, you will manage daily operations, mentor cooks, and partner with dietitians on therapeutic menus, while upholding HACCP standards and budgeting goals.