Senior Sous Chef, Nutrition & Production Lead

Seattle Children’s; Seattle (WA); On-site; USD 68,000 - 103,000; Full time

Job summary

Seattle Children’s is seeking a Sous Chef Supervisor to coordinate, plan, and oversee food production for staff, families, visitors, and patients. You will lead kitchen production staff, ensure safe handling, sanitation, and regulatory readiness across the operation.

You will drive quality improvements, manage costs, train and coach staff, and implement programs in a hospital setting with whole foods cooking and diet terminology.

Qualifications

• Bachelor’s degree or equivalent Head Chef work experience.
• 3+ years in a large production food service environment.
• 3–5 years of supervisory/management experience in food service or retail.
• Experience leading a team; coaching and training.
• Experience developing staff programs.
• Experience with quality improvement or quality assurance activities.
• Experience monitoring regulatory requirements (OSHA, DNV, DOH).
• Experience with whole foods cooking; knowledge of nutrition terminology.

Responsibilities

• Coordinate, plan, develop, participate in, and oversee the food preparation and production process.
• Ensure a safe and sanitary work environment and proper food handling practices.
• Maintain survey readiness by conforming to regulatory requirements.
• Implement safety and improvement efforts to reduce cost while improving quality, safety, engagement, and efficiency.
• Manage, supervise, and develop kitchen production staff and ensure policy compliance.

Skills

Leadership experience

Team leadership

Coaching and training

Quality improvement

Regulatory compliance

Whole foods cooking

Nutrition terminology

Education

Bachelor’s degree or equivalent Head Chef experience

Job description

Seattle Children’s is seeking a Sous Chef Supervisor to coordinate, plan, and oversee food production for staff, families, visitors, and patients. You will lead kitchen production staff, ensure safe handling, sanitation, and regulatory readiness across the operation.

You will drive quality improvements, manage costs, train and coach staff, and implement programs in a hospital setting with whole foods cooking and diet terminology.