Riverside Health System

  • Sous Chef

    Location Name Riverside Walter Reed Hospital
    Department Nutritional Services
    Job ID
    Support Services
  • Overview

    Works under the supervision of the Manager. Performs duties to ensure timely and efficient quality of the hospitals patient and employee food service as well as for special function/catering. Works closely with the Manager Assistant Sous Chef and Supervisors by actively establishing recipe standards and work procedures and participates in meal and menu planning for cafeteria retail and catering. Interacts and maintains a good working relationship with other departments and their Directors/Supervisors. Assist Manager in leading motivating and providing continuing education to staff. Active in establishing recipe standards and work procedures. Assumes oversight of food production sanitation of cooking areas and storage areas. May perform other duties as assigned.

    Riverside Walter Reed Hospital is a 67-bed acute care facility located in Gloucester, Virginia. With 24-hour emergency services, a 12,000 square foot Intensive Care Unit, a complete range of outpatient services, a highly professional, caring staff and more than 50 outstanding area physicians, Riverside Walter Reed provides comprehensive health care services to the communities of the Middle Peninsula. The Middle Peninsula is bordered on the south by the York River and the lower Chesapeake Bay on the east. Gloucester is a growing and increasingly changing county that is an integral part of the Hampton Roads metropolitan area. Growth in the Peninsula area has encouraged development in the Gloucester Point and the Courthouse regions of Gloucester.


    Education: Two years of culinary education, graduate of a national accredited institution of culinary arts preferred-certified by A. C. F. Basic computer skills, or 2-5 years of commercial food production and management in a high volume restaurant, hospital or military installations preferred. Knowledge of therapeutic diets preferred. Degree/Diploma: Associates Degree Preferred. Certificate Program Preferred.

    Experience: With degree 2 years, Food Service Management or 5 years commercial food production management experience in high volume kitchen. Must have a strong culinary background.

    Certification: No licensure is required. Food Handlers card or ServSafe Required.


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