Healthcare Sous Chef - Lead Kitchen & Patient Meals

Forefront; Madison (MS); On-site; USD 19,000 - 33,000; Full time

Job summary

Forefront Healthcare is seeking a team-oriented Sous Chef to lead our hospital kitchen operations in Madison, MS. You will coordinate food preparation, plan meal schedules, and ensure portions meet standards for patient meals.

You will work closely with the Dietary Manager to prepare nutritious menus, supervise staff, and maintain safety and quality across all cooking and service activities. Expect days, evenings, weekends, and holiday shifts.

Qualifications

• Healthcare food service experience.
• Ability to read and follow diet orders.
• Willingness to work flexible hours (days/evenings, some weekends/holidays).

Responsibilities

• Coordinate food preparation and meal service.
• Plan and initiate a cooking schedule for meal preparation.
• Prepare, season, cook, and serve for assigned meals with portion control.
• Prepare nutritional snacks for patients as directed by the Dietary Manager.
• Collaborate with Dining Management on special events and menus.
• Monitor food temperatures to meet established goals.
• In the Dietary Manager's absence, supervise storage of supplies and food products.
• Determine daily food quantities and supplies needed.
• Notify the Dietary Manager of needs for food, supplies, or equipment.
• Report equipment breakdowns and unsafe conditions to the Dietary Manager.
• Supervise dietary staff when the Dietary Manager is away.
• Clean equipment and work areas as directed.
• Follow facility safety codes and HIPAA/compliance requirements.
• Attend department meetings and training sessions.
• Demonstrate accountability for professional growth and certifications.

Skills

Culinary leadership

Team collaboration

Job description

Forefront Healthcare is seeking a team-oriented Sous Chef to lead our hospital kitchen operations in Madison, MS. You will coordinate food preparation, plan meal schedules, and ensure portions meet standards for patient meals.

You will work closely with the Dietary Manager to prepare nutritious menus, supervise staff, and maintain safety and quality across all cooking and service activities. Expect days, evenings, weekends, and holiday shifts.