Risevoic
Sous Chef
Company : Catholic Health Initiatives
Location : Paris, KY, 40361
Job Type : Full Time / Part Time
Date Posted : 22 December 2025
Job Summary and Responsibilities
Prepares food for patients, staff, and visitors of the healthcare facility following safe cooking techniques. Prepares food for multiple therapeutic diets and complies with state and federal laws and regulations related to food preparation in a healthcare environment. Supports quality control measures such as recipe adherence and food quality consistency.
Essential Key Job Responsibilities
- 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.
- Other duties as assigned by the leader.
Required Education and Experience | One (1) year of Food Service Experience |
Preferred Education and Experience | High School Diploma Cooking Experience Combination of education and experience |
Required Licensure and Certifications | FHP:- within 30 days or state requirement FHP ANSI approved or ServSafe : AZ - Maricopa, Yavapai FHP ANSI approved or ServSafe: CA - Riverside, San Bernardino, San Diego FHP: City of Leavenworth: KS - Leavenworth FHP or ServSafe: KY - Jessamine, Fayette, Madison, Montgomery FHP: NE - Lancaster - Lancaster County Food Protection Manager Permit FHP: NV - Clark - Clark County Food Handler FHP ANSI or ServSafe: OR FHP ANSI approved or ServSafe: TX FHP or ServSafe: UT FHP State Approved: WA |
Required Minimum Knowledge, Skills, Abilities, and Training | None specified |
Welcome to Saint Joseph Hospital, a 433-bed hospital founded in 1877 by the Sisters of Charity of Nazareth as the first hospital in Lexington, Kentucky. Led by Sister Euphrasia Stafford, the mission to provide compassionate care to the underserved is still carried out today. Saint Joseph Hospital holds over two dozen national ranks and recognitions and is recognized as a 2024 Best Place to Work in Kentucky.
Saint Joseph is part of CommonSpirit Health, a non-profit, Catholic health system dedicated to advancing health for all people. With approximately 175,000 team members and 25,000 physicians and advanced practice clinicians.
Our commitment to serve the common good is delivered through the dedicated work of thousands of physicians, advanced practice clinicians, nurses, and staff; through clinical excellence delivered across a system of 140 hospitals and more than 2,200 care centers serving 24 states.
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Frequently asked questions
Paris, KY has a modest but growing demand for skilled sous chefs, particularly in healthcare and hospitality sectors. Applicants should be ready to demonstrate experience with therapeutic diets and food safety certifications, as local employers prioritize compliance with state food handling regulations.
Catholic Health Initiatives expects sous chefs to hold state-compliant food handler permits or certifications like ServSafe or FHP. In Kentucky counties including Jessamine and Fayette, obtaining the FHP or ServSafe certification is essential to meet regulatory and facility standards.
A sous chef in healthcare oversees preparation of therapeutic diets, ensures strict hygiene to prevent cross-contamination, and maintains consistency in food quality. Their role extends beyond cooking to managing compliance with food safety laws and adapting meals for patients’ dietary restrictions.
Yes, sous chefs in hospital settings often progress to executive sous chef or kitchen manager positions by gaining expertise in dietary regulations, leadership, and menu planning. Networking within healthcare foodservice and continuous certification boosts upward mobility.
At Catholic Health Initiatives, sous chefs focus more on diet-specific meal preparation and strict adherence to healthcare food standards, unlike hospitality sous chefs who prioritize variety and presentation. This role demands familiarity with therapeutic diets and rigorous sanitation protocols.
Working at Catholic Health Initiatives involves navigating complex dietary restrictions tailored for patients’ health conditions while complying with federal and state food safety laws. Balancing quality, nutrition, and compliance presents a unique challenge absent in conventional restaurant kitchens.
Sous chefs in Paris, KY healthcare facilities typically earn between $38,000 and $48,000 annually, depending on experience and certifications. Saint Joseph Hospital offers competitive compensation reflecting the specialized skill set required for therapeutic diet preparation and safety compliance.
Given Paris’ smaller size, most sous chef candidates experience manageable commute times. However, proximity to Lexington expands opportunities but may increase travel time, so weighing commute against position benefits is essential for local applicants.
Junior sous chefs should develop proficiency in handling specialized dietary menus, mastering food safety certifications like ServSafe, and honing sanitation practices. Building these core skills ensures readiness for advancing within healthcare foodservice environments.
Sous chefs at Saint Joseph Hospital frequently utilize slicers, mixers, ovens, fryers, steamers, and stove tops to prepare diverse therapeutic meals. Mastery of this equipment ensures efficient production while maintaining the nutritional and safety standards crucial in healthcare cuisine.