Risevoic
Sous Chef
Company : Catholic Health Initiatives
Location : Mesa, AZ, 85206
Job Type : Full Time / Part Time
Date Posted : 22 December 2025
Job Summary and Responsibilities
As a Cook, you will prepare food for our patients, staff, and visitors of the healthcare facility following safe cooking techniques. You will prepare food for multiple therapeutic diets and complies with state and federal lawas and regulations related to food preparation in a healthcare environment and support quality control measures such as recipe adherence and food quality consistency.
- Prepares and serves food within guidelines of menu and dietary requirements, using required kitchen utensils and equipment such as slicers, mixers, ovens, fryers, steamers, stove tops, and grills, etc. Modifies preparations to account for food allergies.
- Follows healthcare foodservice industry standards, regulations, guidelines and procedures including monitoring and maintaining food temperatures during cooking, holding, and storage processes. Avoids cross-contamination of foods and adheres to personal hygiene requirements.
- Maintains labeling and storage of food, equipment, and machinery.
- Performs washing and cleaning duties to ensure sanitation & cleanliness in cooking and serving areas
**Must be able to work early morning shifts and evening shifts**
Job Requirements
Minimum:
- One (1) year Food Service experience
- A Food Handlers Permit Within 30-days of Hire
Preferred:
- High School Diploma, GED, or equivalent combination of education and experience
- Cooking Experience
St. Joseph's Hospital and Medical Center is a 576 bed non-profit facility providing quality health care to patients and communities in and around Phoenix, Arizona. We are part of CommonSpirit Health which operates 139 hospitals and more than 1,000 care sites across 21 states, making our services accessible to nearly 1 in 4 U.S. residents. If you are committed to social justice, health equity, and prepared to deliver care in new, innovative ways, you belong with us.
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Frequently asked questions
Mesa’s growing healthcare sector, including facilities like St. Joseph's, has increased demand for skilled sous chefs, slightly outpacing smaller cities like Tucson. While Phoenix offers more opportunities overall, Mesa benefits from less competition and a strong community focus on quality healthcare food services.
In Mesa, a valid food handlers permit is essential, often required within the first 30 days. Additionally, familiarity with healthcare food safety standards and therapeutic diet preparation is highly valued due to strict regulations governing hospital kitchens.
Beyond culinary skills, sous chefs here must adapt menus for therapeutic diets, ensure strict hygiene to prevent cross-contamination, and maintain consistent food quality, all while adhering to healthcare regulations and supporting patient nutrition needs.
Proficiency in managing special diet preparations, strong sanitation practices, and the ability to work flexible shifts prove crucial. Experience in healthcare foodservice environments also highlights a candidate’s readiness to meet patient-focused culinary demands.
Progression can lead from sous chef to executive sous chef or kitchen manager roles, especially within CommonSpirit Health’s network. Building expertise in therapeutic diets and safety compliance enhances promotion prospects in this healthcare-focused culinary career.
Catholic Health Initiatives enforces rigorous guidelines on temperature control, cross-contamination prevention, and equipment sanitation, providing continuous training and monitoring to ensure sous chefs uphold the highest healthcare foodservice standards.
Sous chefs in Mesa usually earn between $40,000 and $50,000 annually, reflecting local healthcare sector norms. Factors influencing pay include experience, certifications like food handlers permits, and the ability to manage therapeutic diet preparations.
This role emphasizes compliance with healthcare regulations, catering to therapeutic diets, and patient nutrition needs, unlike typical hotel or catering environments where menu creativity often ranks higher than strict dietary adherence.
Starting in entry-level food service roles or obtaining a food handlers permit quickly helps. Seeking experience in hospitals or long-term care facilities builds valuable skills in diet-specific meal prep and sanitary cooking practices.
Yes, the role demands adaptability to early morning and evening shifts to ensure round-the-clock meal preparation for patients and staff, reflecting the continuous operation of healthcare food services.