Sous Chef

Bridge Point; Lansing (MI); On-site; USD 42,000 - 64,000; Full time

Job summary

Bridge Point is seeking a dynamic Sous Chef to oversee food preparation and kitchen operations in healthcare or hospitality environments. You will supervise staff, ensure safety standards, and support menu execution while rotating weekends and holidays.

The role offers local assignments with opportunities to impact quality meal service across client sites in the Lansing area. The ideal candidate has 2+ years in a sous chef or lead cook role, strong leadership, and a solid understanding of food

Qualifications

• 2+ years in sous chef or lead cook role in healthcare or hospitality.
• Experience supervising kitchen staff and coordinating meal service.
• Knowledge of ServSafe or food safety standards preferred.
• Willing to rotate weekends and holidays.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations and meal preparation.
• Supervise and support kitchen staff, ensuring tasks are completed efficiently and according to standards.
• Prepare and cook food items while following food safety and sanitation regulations.
• Monitor food quality, presentation, and portion control.
• Assist with menu execution, ordering, inventory management, and food cost control.
• Maintain a clean, organized, and sanitary kitchen environment.
• Assist with training and mentoring kitchen staff.
• Oversee kitchen operations in the absence of the Head Chef.
• Prepare therapeutic or modified diets as needed.
• Coordinate with dietary and hospitality teams to ensure quality meal service.

Skills

Sous Chef Experience

Leadership

Food Safety

Education

Culinary degree or equivalent experience

Job description

We are a dynamic and growing workforce solutions partner specializing in task force assignments within the hospitality industry and beyond. We collaborate with hotels, resorts, healthcare facilities, and other businesses nationwide to deliver expert-level interim and long-term support. While much of our work involves travel-based roles, we also offer local assignments for those seeking opportunities closer to home.

Job Summary

The Sous Chef assists in overseeing food preparation and kitchen operations, ensuring the quality, presentation, and timely delivery of meals. This role supervises kitchen staff, supports menu execution, and maintains high standards of food safety and sanitation in a fast-paced healthcare or hospitality environment.

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations and meal preparation.
• Supervise and support kitchen staff, ensuring tasks are completed efficiently and according to standards.
• Prepare and cook food items while following food safety and sanitation regulations.
• Monitor food quality, presentation, and portion control.
• Assist with menu execution, ordering, inventory management, and food cost control.
• Maintain a clean, organized, and sanitary kitchen environment.
• Assist with training and mentoring kitchen staff.
• Oversee kitchen operations in the absence of the Head Chef.
• Prepare therapeutic or modified diets as needed.
• Coordinate with dietary and hospitality teams to ensure quality meal service.

Qualifications

• 2+ years of Sous Chef or strong Lead Cook experience.
• Experience in senior living, healthcare, hospitals, hotels, or high-volume kitchens required.
• Strong leadership skills with experience supervising kitchen staff.
• Knowledge of food safety and sanitation practices (ServSafe Certification preferred).
• Experience with menu execution, ordering, inventory, food quality, and kitchen operations.
• Comfortable preparing therapeutic or modified diets is a plus.
• Reliable, organized, and able to work rotating weekends and holidays as needed.
• Excellent communication, organizational, and problem-solving skills.
• Culinary degree or equivalent experience is preferred but not required.

If you're ready to elevate your culinary career and make an impact in healthcare and hospitality kitchens, we'd love to hear from you!