DEVELOPING LEADERS, BUILDING FUTURES
OPPORTUNITY: Sous Chef LOCATION: Springfield, Missouri
CONTACT: [email protected] START DATE: August 2026
WHO ARE WE?
Velocity Health Group (VHG) is a start-up talent development organization that is pioneering an
accelerated residential treatment program for adolescents in Springfield, Missouri. By deeply
investing in our employees, we are able to provide world class care to our patients. We’re
committed to unlocking the potential of everyone who works at VHG, and we are dedicated to
providing an unparalleled environment where our employees can grow and thrive personally,
professionally, and
financially.
MISSION: To radically improve behavioral health outcomes by putting the right people – trained,
valued, and inspired – at the center of care.
VISION: To revolutionize behavioral healthcare by setting a new national standard in treatment,
training, and trust – anchored by the first behavioral health teaching hospital of its kind.
ABOUT THE ROLE
The VHG kitchen is called Café Omotenashi, which is a Japanese concept that embodies selfless,
wholehearted hospitality and service. Omotenashi is often described as anticipating and fulfilling
the needs of others without them needing to ask. It is more than just good customer service; it’s
about creating a welcoming and comfortable experience through meticulous attention to detail and
genuine care. If working in this environment appeals to you, and you have a passion for service and
cooking, then this is the role for you. Under the direction of our Executive Chef, you will prepare
meals, cook, and
maintain Café Omonetashi in a manner that conforms to our world class standards.
KEY AREAS OF MEASURABLE AND REPORTABLE FOCUS INCLUDE:
• Performance Optimization – Meet the expectations of the chef resulting in the creation of
a one-of-a-kind culinary experience for patients and staff.
• Performance Psychology – Apply the proven concepts of individuals like Danny Meyer, Will
Guidara, and Anthony Bourdain to achieve exceptional reviews from patients and staff.
• Collaboration and Communication – Work collaboratively with clinicians, instructors, parents,
and other stakeholders to ensure a cohesive and supportive environment.
• Data Analysis and Interpretation – Receive patient and staff experience scores commensurate with
world class dining expectations.
• Performance Monitoring and Evaluation – Cook great meals, create compelling conversation,
cultivate the spirit of Café Omotenashi.
WHO WE ARE LOOKING FOR
• Measurable proof of our Four Core Attributes: Curiosity, Authenticity, Resilience,
Drive.
• Working knowledge and understanding of high performance culinary environments.
• Ability to cook a meal that Anthony Bourdain would love.
• Intense desire to work in an environment that represents the best of Omotenashi.
INTERESTED? THEN SEND US…
• 1-2 minute video cover letter explaining why you are the most outstanding person for
this
• position.
• One-page resume detailing a track record of success and excellence.
• One-page “Future Resume” in 5 bullets on what you want to accomplish in the next 5
years.
____________________________________________________________________________________________________________
Job Title: Sous Chef
Reports To: Chef
Classification: Full-Time, Non-Exempt
Location: Marshfield, Missouri
Position Summary:
The Sous Chef is responsible for preparing and serving nutritious, well-balanced meals for patients
and staff, in accordance with menus, dietary guidelines, and food safety regulations. Working under
the supervision of the Chef, the Cook ensures that all meals support the physical health and
therapeutic goals of youth, while maintaining a clean, safe, and positive kitchen environment in
line with Missouri DSS licensing standards and trauma-informed care principles
.
Essential Duties and Responsibilities:
Meal Preparation and Service:
• Prepare and cook meals and snacks in accordance with approved menus and portion
guidelines.
• Accommodate special dietary needs, including allergies, religious restrictions, and medically
indicated diets.
• Ensure that meals are visually appealing and meet nutritional requirements established by
licensing and regulatory bodies.
• Assist with serving meals to patients and staff in a timely and organized manner. Food Safety
and Sanitation: Follow all food safety protocols and sanitation standards as outlined by Missouri
DSS, local health codes, and agency policies.
• Ensure proper storage, rotation, and labeling of food to prevent spoilage and
contamination.
• Maintain cleanliness of all kitchen equipment, appliances, and food preparation areas.
• Record food temperatures, cleaning logs, and inventory data as required.
Food Safety and Sanitation:
• Follow all food safety protocols and sanitation standards as outlined by Missouri DSS, local
health codes, and agency policies.
• Ensure proper storage, rotation, and labeling of food to prevent spoilage and contamination. •
Maintain cleanliness of all kitchen equipment, appliances, and food preparation areas.
• Record food temperatures, cleaning logs, and inventory data as required.
Team Collaboration:
• Work collaboratively with the Chef, cooks, and staff to support consistent and positive meal
experiences for all VHG patients and staff.
• Report any supply shortages or equipment issues to the Chef or supervisor.
• Participate in kitchen staff meetings and required food service training.
Supportive Engagement:
• Interact respectfully with patients and staff during meal service while maintaining appropriate
boundaries.
• Model healthy hygiene and food safety behaviors for patients who may participate in supervised
kitchen-based life skills activities.
Required Knowledge, Skills, and Abilities:
• Knowledge of basic nutrition, portion control, and special dietary considerations for
adolescents.
• Ability to follow standardized recipes and adjust for appropriate quantities. • Familiarity with
kitchen equipment, food safety practices, and cleaning procedures.
• Strong organizational and time management skills to ensure timely meal service.
• Ability to maintain composure and professionalism in a fast-paced or high-stress
environment.
• Ability to work in a high performance, low ego, setting.
Minimum Qualifications:
• Education: High school diploma or GED required.
• Experience: Minimum 1 year of experience in institutional or commercial cooking (e.g., school,
hospital, Residential facility) preferred.
• Certifications: Valid food handler’s card required (e.g., ServSafe certification); CPR/First Aid
preferred.
• Clearances: Must pass Missouri Family Care Safety Registry, fingerprinting, and any additional
screenings required by Missouri DSS.
• Other Requirements: Ability to work flexible shifts, including weekends and holidays as needed.
Must be physically able to lift up to 50 lbs and stand for extended periods.
Examples of Work Performed:
• Prepare and serve daily meals for patients, meeting USDA and Missouri DSS guidelines.
• Follow specialized dietary instructions for patients with medical conditions and/or food
allergies, ensuring proper substitution and preparation.
• Maintain clean and organized kitchen and dining areas, passing health inspections with no
deficiencies.
• Monitor and report inventory shortages to Chef to ensure uninterrupted food service.
• Collaborated with staff to create a calm and respectful dining atmosphere.
Work Environment and Physical Requirements:
• Work is performed in a commercial kitchen and dining area.
• Must be able to tolerate exposure to heat, cleaning chemicals, and kitchen equipment
noise.
• Requires standing, walking, lifting, bending, and repetitive motion for the majority of the
shift.
• May involve early morning, evening, weekend, or holiday shifts to meet program needs.
Disclaimer:
This job description outlines the general nature and key responsibilities of the Cook position.
Duties may be modified to meet the evolving needs of the organization or to comply with changes in
regulatory or licensing
requirements.
