Executive Sous Chef - Hospital Kitchen Leader

Compass Group USA; Tyler (TX); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Retirement Plan

Health benefits

Commuter Benefits

Discount Marketplace

Job summary

Morrison Healthcare, part of Compass Group, Tyler, TX, is hiring an Executive Sous Chef to support the Executive Chef in overseeing kitchen operations and maintaining sanitary, safe environments for staff. You will direct meal preparation in line with corporate programs and guidelines.

Ideal candidates bring formal culinary education, 3–5 years of chef experience, and proven ability to lead diverse kitchen teams while delivering high-quality, cost-conscious menus for patient meals and related

Qualifications

• B.S. or A.O.S. in Culinary Arts with additional specialized training.
• 3-5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Applied food service sanitation certification, SERVSAFE, and/or HACCP.

Responsibilities

• Assists Executive Chef to assure compliance with sanitation, ServSafe, safety, production, and merchandising requirements
• Motivates, trains, develops and directs back of house staff to meet operational objectives
• Ensures high quality food items are creatively prepared and presented cost-effectively
• Assists in planning, ordering, inventory and food preparation
• Supports cost controls and expenditure management for the account
• Rolls out new culinary programs with marketing and culinary teams
• Performs other duties as assigned

Skills

Leadership

Sanitation knowledge

Customer service

Education

B.S. or A.O.S. in Culinary Arts

3-5 years of culinary experience

Job description

Morrison Healthcare, part of Compass Group, Tyler, TX, is hiring an Executive Sous Chef to support the Executive Chef in overseeing kitchen operations and maintaining sanitary, safe environments for staff. You will direct meal preparation in line with corporate programs and guidelines.

Ideal candidates bring formal culinary education, 3–5 years of chef experience, and proven ability to lead diverse kitchen teams while delivering high-quality, cost-conscious menus for patient meals and related