Sous Chef, Jefferson City

Shift:Monday-Friday Days, Rotating Weekends and Holidays
Department: Dining and Nutrition Services, Jefferson City
Compensation:

* Base Pay Range: $52,665.60 - $83,179.20/per year, based on experience

ABOUT THE JOB

Join MU Health Care as a Sous Chef and bring your culinary leadership to a mission driven environment where great food truly makes a difference. In this dynamic role, you'll oversee daily kitchen operations at Capital Regional Medical Center, ensuring every patient meal, retail dish, and catered event reflects the highest standards of quality, safety, and presentation. You'll collaborate closely with our executive chef, dietitians, and hospital leaders to craft menus that balance creativity with nutritional excellence. This is a hands on, fast paced position where your expertise in large scale food production, sanitation, and team leadership directly supports patient satisfaction and recovery. If you're passionate about culinary excellence and excited to grow your career within a leading academic health system, MU Health Care is ready to welcome your talent.

ABOUT MU HEALTH CARE

MU Health Care is proud to be named one of Forbes' Best-in-State Employers seven years in a row, and that's largely a result of the incredible culture and team we've built. At MU Health Care, we have an inspired, hard-working and collaborative environment driven by our mission to save and improve lives. Here, we believe anything is possible and rally around solutions. We celebrate innovation and offer opportunities to be a part of something bigger - to have a voice and role in the work that is serving our community and changing the field of medicine.

Our academic health system - the only in mid-Missouri - is home to seven hospitals, including the region's only Level 1 Trauma Center and region's only Children's Hospital, as well as over 90 specialty clinics. Here you can define your career among our many clinical and nonclinical positions - with growth, opportunity and support every step of the way.

Learn more about MU Health Care.

Learn more about living in mid-Missouri.

EMPLOYEE BENEFITS

* Health, vision and dental insurance coverage starting day one

* Generous paid leave and paid time off, including nine holidays

* Multiple retirement options, including 100% matching up to 8%and full vesting in three years

* Tuition assistance for employees (75%) and immediate family members (50%)

* Discounts on cell phone plans, rental cars, gyms, hotels and more

* See a comprehensive list of benefitshere.

DETAILED JOB DESCRIPTION

Manages kitchen operations at Capital Regional Medical Center to ensure timely and high-quality food service across patient meals, retail food, and catering services.

Oversees food production and presentation to ensure meals meet quality, safety, and visual standards.

Monitors food freshness, storage, and rotation to ensure compliance with safety and health regulations.

Collaborates with executive chef, dietitians, and hospital leadership in developing recipes and menus that meet nutritional and operational needs.

Inspects kitchen facilities and equipment regularly to ensure cleanliness, functionality, and compliance with sanitation regulations.

Participates in hiring, onboarding, training, and performance evaluation processes for culinary staff, ensuring adherence to recipes, cooking standards, and plating guidelines.

Assists with managing food and supply inventory, coordinating with purchasing teams, and monitoring budgetary compliance.

Reviews kitchen reports to analyze food usage, sales trends, and cost control measures, recommending improvements as needed.

Develops, coordinates, and maintains daily staffing schedules to ensure the appropriate level of coverage.

Monitors time and attendance in alignment with MU Health System policies and practices, ensuring accuracy of records and timely submittal/approval for payroll purposes.

May complete unit/department-specific duties as outlined in department documents.

REQUIRED QUALIFICATIONS

Associate's degree (or equivalent credit hours) or technical degree in culinary arts, or an equivalent combination of education and experience from which comparable knowledge, skills, and abilities can be acquired.

Three (3) years of experience in an institutional setting.

ServSafe certification within ninety (90) days as a condition of continued employment in this job classification.

PREFERRED QUALIFICATIONS

Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) certification by the Association of Nutrition & Foodservice Professionals (ANFP) or Certified Culinary Administrator (CCA) or Certified Executive Chef (CEC) certification by American Culinary Federation (ACF).

Additional license/certification requirements as determined by the hiring department.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met with or without reasonable accommodation. The performance of these physical demands is an essential function of the job. This position is very active and may require ambulating, remaining in a stationary position and positioning self to reach and/or move objects above the shoulders and below the knees. The employee may frequently lift and/or move objects up to 10 lbs and occasionally move objects up to 25 lbs.

This role may also routinely come into contact with patients who may have contagious illnesses. This position is in a health care facility open 24 hours a day, 365 days a year. Rotating shifts as well as holiday and work during inclement weather will be required.

The University of Missouri is an Equal Opportunity Employer.