Sous Chef

  It’s a tall order being second-in-command to the Executive Chef in a hospital setting, but your experience in high-volume food preparation proves you have the chops to succeed. With equal parts food prep and business management skills, you’ll coordinate and oversee everything from the production to the presentation of catered, patient and retail menu items, while ensuring high standards of safety. When you’re not striving to delight the palettes of patients and guests, you’ll be assisting the Executive Chef with developing the best possible kitchen staff. Your passion for making a difference fits in well with the Legacy...