Culinary Lead: Menu Creation & Kitchen Excellence

Morrison Living; Glen Carbon (IL); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Living is hiring a Sous Chef to lead the Culinary Department operations at a facility in Illinois. You will assist in supervising, preparing, and cooking diverse items, develop daily menus, and support ordering. This is an energetic, entrepreneurial culinary role within a hospitality-focused team.

You will work with the Executive Chef to plan menus, manage costs, and execute catering events, while aiding in development of new programs with the marketing and culinary teams.

Qualifications

• AS or equivalent experience required.
• Progressive culinary/kitchen management experience helpful.
• Catering experience is a plus.
• High volume, complex foodservice operations experience desirable.
• Comprehensive knowledge of food and catering trends, production, sanitation, and presentation.
• Must be experienced with Microsoft Office (Word, Excel, PowerPoint), Outlook, Email and Internet.
• ServSafe certification is highly desirable.

Responsibilities

• Assist the Executive Chef with cost controls and expense management.
• Assist in planning and creating menus.
• Prepare and execute catering events; Roll out new culinary programs with marketing and culinary teams.

Skills

Cost control

Menu planning

Catering experience

High-volume operations

Food safety/ sanitation

Computer skills

ServSafe certified

Education

AS or equivalent

Job description

Morrison Living is hiring a Sous Chef to lead the Culinary Department operations at a facility in Illinois. You will assist in supervising, preparing, and cooking diverse items, develop daily menus, and support ordering. This is an energetic, entrepreneurial culinary role within a hospitality-focused team.

You will work with the Executive Chef to plan menus, manage costs, and execute catering events, while aiding in development of new programs with the marketing and culinary teams.