Sous Chef

Overview

Location: Fort Wayne, IN

Facility: Parkview Regional Medical Center

Department: Dietetics/Food Service – Leadership

Schedule: Full Time Benefit Eligible - 5a-11p - Days

Req #: 183374

Posted: December 2, 2025

Change a Life Today. Yours. Choose Parkview. Meet our Team and learn more about Parkview Bleed Green HERE.

• Under the direction of the Nutritional Services Manager, supervise co-workers in all areas of the Nutrition Services department and be responsible for aspects of food production.
• Implements business practices to uphold the Company mission and values.
• Contributes to account revenue and operation profit contribution through implementation of services and creation of opportunities for growth.
• Directs meal service in each area to assure accuracy, completeness, excellence in presentation, and customer service.
• The Sous Chef supports the Executive Chef or Nutritional Services Manager in overseeing all culinary operations, ensuring high-quality food production, exceptional service, and a safe, efficient work environment.
• Supervises kitchen staff, assists with menu planning, and ensures meals meet established standards for taste, presentation, and nutrition.

• Assist in planning, preparing, and executing daily menus and special events.
• Ensure all food is prepared according to recipes, quality standards, and dietary requirements.
• Oversee food production processes to guarantee consistency, portion control, and proper presentation.
• Maintain high standards of cleanliness, sanitation, and food safety in compliance with local and federal regulations.
• Supervise, train, and support kitchen team members across all Nutrition Services areas.
• Delegate daily tasks and ensure workflow efficiency during meal service.

High School graduate or equivalent of a GED required. Associate's degree in Management, Hospitality, or Culinary Arts preferred.

Serv Safe Certified; or must obtain within 6 months from date of hire.

Leadership experience in food service operations or hospitality environment preferred. Minimum of two years culinary/kitchen or hospitality management preferred. Experience in health care is preferred.

Work is performed in an area that is adequately lighted and ventilated. Physical Demands:
Specific physical characteristics and abilities are required to perform the work, such as above-average agility and dexterity, and long periods of walking, standing, bending, or carrying moderately heavy items. Must have good verbal and written communication skills.