The Sous Chef Manager is responsible for planning, developing, coordinating, and overseeing the food preparation and production process to meet the high-quality nutritional needs of families, staff, visitors, and patients of all ages. This role bridges strategic culinary vision with daily operational excellence, managing the implementation of healthy meal services across all customer segments. The Sous Chef Manager is directly accountable for the management, supervision, and development of kitchen production staff, while ensuring strict compliance with department policies, procedures, and state/federal regulatory requirements. Additionally, this position plays an integral role in driving lean/continuous improvement efforts to optimize operational efficiencies, reduce costs, and maintain a constant state of survey readiness.

**Required Education and Experience**
Bachelor’s degree in related field OR equivalent years of work experience (an equivalent combination of education ...