Sous Chef
$60,000–$60,000 year
On-site · Greenville, South Carolina, United States
Job Summary
Senior-level kitchen leadership role in healthcare food service leading a culinary team to deliver high-quality patient and staff meals. Responsibilities include building and motivating a well-trained team, guiding menu development aligned with market trends, maintaining safety, sanitation, and service standards, driving quality control, supporting recruiting/training/scheduling, and ensuring compliance with health and regulatory requirements. Requires a cook’s certificate or associate’s degree (or 5+ years as sous chef/kitchen manager), strong knife and recipe preparation skills, leadership and teamwork, excellent communication, and a customer-service orientation. Willingness to relocate for advancement opportunities; healthcare facility vaccination guidelines may apply.
Required Qualifications
- A cook’s certificate or associate’s degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager
- Computer skills including word processing, spreadsheets, email, and ordering platforms
- A passion for food, a desire to grow, and a work ethic that supports both
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