Hospital Sous Chef: Lead Patient Dining & Catering

TouchPoint Support Services; Indianapolis (IN); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

TouchPoint, a Compass Group company, seeks a Sous Chef to oversee culinary operations in a large hospital setting, partnering with the Executive Chef to manage patient dining, retail cafés, and catering. You will lead menu development, ensure food safety, and drive quality across daily kitchen operations.

The role emphasizes menu planning, staff development, and food cost controls in a high-volume environment with a strong focus on guest satisfaction.

Qualifications

• Associate degree in Culinary Arts or equivalent combination of education and experience.
• Progressive culinary leadership experience in healthcare, hospitality, contract foodservice, or other high-volume dining environments.
• Experience supporting patient dining, retail foodservice, and catering operations preferred.
• Strong knowledge of food production, sanitation, food safety, menu development, and cost controls.
• Ability to lead and develop teams in a fast-paced, customer-focused environment.
• Proficiency with Microsoft Office and related business systems.
• ServSafe Certification preferred.

Responsibilities

• Support the Executive Chef in managing daily culinary operations across patient dining, retail cafe, physician lounges, and catering services
• Assist with menu planning, recipe execution, food presentation, and quality assurance. Supervise, train, and develop culinary associates to ensure high standards of performance and food safety
• Execute catering and special events while maintaining exceptional service and presentation standards
• Assist with food cost management, inventory control, purchasing, and labor productivity initiatives
• Ensure compliance with all food safety, sanitation, and regulatory requirements
• Support the implementation of new culinary programs, seasonal menus, and operational improvements

Skills

Culinary leadership

Food production

Menu development

Food safety

Team leadership

Cost controls

Education

Associate degree in Culinary Arts

Tools

Microsoft Office

Job description

TouchPoint, a Compass Group company, seeks a Sous Chef to oversee culinary operations in a large hospital setting, partnering with the Executive Chef to manage patient dining, retail cafés, and catering. You will lead menu development, ensure food safety, and drive quality across daily kitchen operations.

The role emphasizes menu planning, staff development, and food cost controls in a high-volume environment with a strong focus on guest satisfaction.