Executive Sous Chef: Hospital Kitchen Leader

Hebrew SeniorLife; Dedham (MA); On-site; USD 64,000 - 96,000; Full time

Job summary

Hebrew Rehabilitation Center seeks an Executive Sous Chef to lead hospital kitchen operations, ensuring compliance with DPH, CMS, ServSafe, and OSHA standards. You will manage menus, costs, and production while mentoring chefs and cooks in a fast-paced setting.

You will collaborate with clinical nutrition and CDM teams to optimize meals, reduce waste, and deliver superior patient satisfaction through strong leadership and hands-on supervision.

Qualifications

• Bachelor’s degree (BA) from four-year college or university, or equivalent experience.
• Five years of culinary management experience in contract foodservice, fine dining, or restaurant with inventory control.
• ServSafe certification required.
• Ability to present information clearly to groups of managers, patients and families.
• Strong knowledge of food trends, sanitation, and cost controls.

Responsibilities

• Collaborate to develop menus compliant with regulations and diet manuals.
• Determine food, labor and overhead costs with leadership.
• Oversee computerized menu system and production reports.
• Plan menus and manage surpluses and leftovers efficiently.
• Train and supervise kitchen staff for economical, timely production.
• Maintain safety, quality, and Kosher compliance standards.

Skills

Culinary leadership

Menu engineering

Staff training

Food cost know-how

Multitask

Team player

Education

Bachelor’s degree (BA)

ServSafe certified

Tools

MS Office

Job description

Hebrew Rehabilitation Center seeks an Executive Sous Chef to lead hospital kitchen operations, ensuring compliance with DPH, CMS, ServSafe, and OSHA standards. You will manage menus, costs, and production while mentoring chefs and cooks in a fast-paced setting.

You will collaborate with clinical nutrition and CDM teams to optimize meals, reduce waste, and deliver superior patient satisfaction through strong leadership and hands-on supervision.