HCA, Hospital Corporation of America Sous Chef in Richmond, Virginia


1.Oversees and participates in hot and cold food production.

  1. Assists in making sure that all necessary items are obtained for the cafeteria, catering and physicians lounge menus.
  2. Assists with planning and engineering patient, cafeteria, catering and physicians’ lounge menus.

  3. Proposes recipe changes, new recipes, and in the use of leftovers to reduce and prevent unnecessary food loss.

  4. Complies with food handling and safety guidelines consistently.

  5. Ensures that food temperatures are maintained and logged consistently.

  6. Ensures a sanitary and clean work environment at all times.

  7. Assists with training and developing the hot food and cold food production staff.

  8. Makes suggestions, participates in and encourages quality improvement and growth.

  9. Adheres to department and hospital policies.

  10. Demonstrates ability to evaluate a product and maintain departments established standards.

  11. Responsible for proposing specials and creating creative food products.

EDUCATION Required - Culinary Education Certificate (if not, must obtain within 1 year of employment to maintain leadership status) General Bachelors or Associates degree candidates with leadership experience – qualify (must obtain culinary certification – or complete relative classes)

Preferred – Culinary Certification or Certified Dietary Manager

Title: Sous Chef

Location: Virginia-Richmond-Henrico Doctors Hospital Forest

Requisition ID: 00448-33520