Healthcare Culinary Lead — Sous Chef

Compass Healthcare; Orlando (FL); Presencial; USD 52.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Health and Wellness Programs

Discount Marketplace

Commuter Benefits

Employee Assistance Program

FSAs

Descripción de la vacante

Morrison Healthcare in Orlando is seeking a Sous Chef to lead the Culinary Department for a facility, supervising preparation, cooking, and menu development. You’ll collaborate with the Executive Chef to control costs and roll out new culinary programs while mentoring hourly staff.

The ideal candidate has progressive kitchen management experience, catering expertise, and strong knowledge of food safety, cost controls, and presentation. A.S. or equivalent experience is preferred.

Formación

• A.S. or equivalent experience required or preferred.
• Progressive culinary/kitchen management experience desirable.
• Catering experience a plus and high-volume operations knowledge.
• Knowledge of food safety, cost controls, and presentation highly valued.
• Computer skills including Word, Excel and Outlook are advantageous.

Responsabilidades

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary teams.

Conocimientos

Catering experience

Kitchen management

High volume operations

Batch cooking

Food trends knowledge

Microsoft Office

Educación

A.S. or equivalent experience

Herramientas

Microsoft Office

Descripción del empleo

Morrison Healthcare in Orlando is seeking a Sous Chef to lead the Culinary Department for a facility, supervising preparation, cooking, and menu development. You’ll collaborate with the Executive Chef to control costs and roll out new culinary programs while mentoring hourly staff.

The ideal candidate has progressive kitchen management experience, catering expertise, and strong knowledge of food safety, cost controls, and presentation. A.S. or equivalent experience is preferred.