Hospital Sous Chef: Lead High-Volume Patient Meals

LewisGale Hospital Montgomery; Blacksburg (VA); On-site; USD 26,000 - 36,000; Full time

Job summary

LewisGale Hospital Montgomery is seeking a Sous Chef to oversee daily hospital food production, including patient meals, dining rooms, cafeteria and catering. You will ensure HACCP compliance, supervise staff, and help develop menus for in-house and event catering.

The role requires 3–5 years of leadership in a high-volume culinary setting and a mandatory Food Service Manager’s Certification within 90 days of hire. This on-site position offers a comprehensive benefits package.

Qualifications

• Associates Degree in Culinary Arts from an accredited program or related technical degree preferred.
• Minimum of 3-5 years professional culinary leadership in high-volume settings.
• Knowledge of food & catering trends with focus on quality, sanitation, production & presentation.
• Food Service Manager’s Certification required within 90 days of hire.

Responsibilities

• Oversee daily food production for Patient Food Service, Physicians Dining Room, Cafeteria and Catering.
• Supervise staff; assist in hiring, coaching, development; document evaluations and discipline.
• Assist with menu development and coordination of large catered functions.

Skills

Culinary Leadership

Food Safety

Staff Supervision

Quality Assurance

Education

Associates Degree in Culinary Arts

Technical Degree or related field

Job description

LewisGale Hospital Montgomery is seeking a Sous Chef to oversee daily hospital food production, including patient meals, dining rooms, cafeteria and catering. You will ensure HACCP compliance, supervise staff, and help develop menus for in-house and event catering.

The role requires 3–5 years of leadership in a high-volume culinary setting and a mandatory Food Service Manager’s Certification within 90 days of hire. This on-site position offers a comprehensive benefits package.