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Sous Chef
Company : Catholic Health Initiatives
Location : Pelican Rapids, MN, 56572
Job Type : Full Time / Part Time
Date Posted : 22 December 2025
Job Summary and Responsibilities
Responsible for preparation, quality and food safety of meals for our customers, including residents, patients, employees, and visitors.
- Handles and prepares food in accordance with food safety regulations.
- Plans the cooking and baking schedule to ensure food will be ready at specified times but not too far in advance.
- Uses and adjusts standardized recipes and adheres to therapeutic and consistency diet guidelines.
- Acts as charge person in the kitchen in the absence of a supervisor.
- Participates in department communication and teamwork.
- Prepares proper amounts of food and assures good quality of final product.
- Maintains cleanliness and sanitization standards.
Job Requirements
Must be 16 years of age or older
Good Written and Verbal communication skills
Ability to work independently
Good time management skills
Basic computer skills preferred but will train
Ability to maintain a positive attitude with others
Ability to read and adjust recipes
Where You'll WorkCHI St. Francis Health is a ministry serving the head of the Red River basin, located in Breckenridge Minnesota, founded by the Franciscan Sisters of Little Falls in 1899. St. Francis is an organization that provides a full continuum of health care services. We promote health, healing and community through works of care and compassion. We are committed to a holistic healing ministry and a quality management philosophy using the St. Francis Core Values for its foundation. Our team members and medical staff take pride in providing innovative and high-quality service in a healing environment. St. Francis Health is a part of CommonSpirit Health, a national health care ministry that shares the following mission, vision, and values.
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Frequently asked questions
Pelican Rapids has a smaller culinary scene, meaning fewer Sous Chef openings but less competition than urban centers like Minneapolis. Candidates often find unique opportunities in health-focused kitchens such as Catholic Health Initiatives, where culinary skills merge with healthcare nutrition standards.
Certifications like ServSafe Food Handler and dietary nutrition credentials are highly regarded locally, especially for roles at Catholic Health Initiatives. These qualifications demonstrate a commitment to food safety and therapeutic diet compliance, essential in healthcare culinary environments.
Mastering time management to coordinate meal prep schedules, adapting recipes for dietary restrictions, and maintaining strict sanitation are critical. Strong communication and the ability to lead in the absence of supervisors also enhance performance in this healthcare kitchen setting.
At Catholic Health Initiatives, the Sous Chef often steps into leadership roles, coordinating with clinical teams to meet therapeutic diet guidelines. Unlike typical restaurant kitchens, this position demands close collaboration with healthcare staff and adherence to specialized food safety protocols.
Yes, the organization supports professional development through training in dietary management and kitchen leadership. Sous Chefs can progress by gaining expertise in therapeutic diets and food safety standards, positioning them for senior culinary roles within the healthcare sector.
Sous Chefs in Pelican Rapids generally earn between $40,000 and $52,000 annually, with healthcare facilities like Catholic Health Initiatives offering competitive pay reflecting the specialized skill set required for patient-focused meal preparation.
Balancing strict therapeutic diet requirements with quality and taste can be demanding. Additionally, managing food safety in a healthcare environment and adapting to the absence of supervisory staff require flexibility and strong problem-solving skills.
Adaptation is facilitated by the supportive team environment and clear communication channels at Catholic Health Initiatives. New Sous Chefs benefit from structured training and mentorship focusing on food safety, therapeutic cooking, and teamwork integral to the facility's culture.
Junior Sous Chefs often focus on mastering recipe adjustments and kitchen operations, while senior Sous Chefs lead teams, plan menus with therapeutic considerations, and ensure compliance with healthcare food safety standards. Leadership and adaptability are key differentiators.
Hospital Sous Chefs prioritize patient dietary needs, requiring knowledge of therapeutic diets and consistency standards. Unlike catering or hotels, the focus is less on extravagance and more on nutrition, safety, and timely meal delivery tailored to health conditions.