Healthcare Culinary Sous Chef - Menu Innovation

Compass Healthcare; Riverview (FL); On-site; USD 45,000 - 65,000; 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 Healthcare, a Compass Healthcare company, is seeking a Sous Chef to lead the Culinary Department at a Florida facility. You will assist in supervising the kitchen, prepare and plate menu items, and work with the Exec Chef to develop daily specials and ordering. This energetic culinary professional will contribute to high-volume production, oversee hourly staff, ensure quality, safety, and sanitation, and participate in catering events and program rollouts.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• Catering experience is a plus.
• High-volume, complex foodservice operations experience desirable.
• Knowledge of food costs, sanitation, presentation, and trends required.
• Computer proficiency including Word, Excel, PowerPoint, Outlook, Internet.

Responsibilities

• Assists the Executive Chef with 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 the company marketing and culinary team.

Skills

Microsoft Office

ServSafe certified

Computer proficiency

Education

AS or equivalent

Tools

Outlook

Job description

Morrison Healthcare, a Compass Healthcare company, is seeking a Sous Chef to lead the Culinary Department at a Florida facility. You will assist in supervising the kitchen, prepare and plate menu items, and work with the Exec Chef to develop daily specials and ordering. This energetic culinary professional will contribute to high-volume production, oversee hourly staff, ensure quality, safety, and sanitation, and participate in catering events and program rollouts.