Acute Care Sous Chef — Menu & Catering Lead

Compass Healthcare; Troy (OH); On-site; USD 52,000 - 66,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Parental Leave

Holiday Time Off

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group company, seeks a Sous Chef in Troy, OH to oversee the Culinary Department in an acute care setting. You will assist in supervision, preparation, and cooking, develop daily menu items, and help with ordering.

You will work with the Executive Chef to develop menus and roll out new culinary programs, and you may supervise hourly associates, contributing to cost controls and client satisfaction.

Qualifications

• A.S. or equivalent experience required.
• Culinary/kitchen management experience preferred.
• Catering experience a plus.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, production, sanitation, and cost controls.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint, Outlook).
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certification highly desirable.

Responsibilities

• Assist the Executive Chef with cost controls and expenditures for the account.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs in conjunction with marketing and culinary team.

Skills

Culinary/kitchen management

Catering experience

High volume operations

Food cost controls

Menu development

Client satisfaction programs

Education

A.S. or equivalent experience

ServSafe certified

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group company, seeks a Sous Chef in Troy, OH to oversee the Culinary Department in an acute care setting. You will assist in supervision, preparation, and cooking, develop daily menu items, and help with ordering.

You will work with the Executive Chef to develop menus and roll out new culinary programs, and you may supervise hourly associates, contributing to cost controls and client satisfaction.