Healthcare Culinary Sous Chef – Menu Innovation & Cost Control

Compass Group USA; Alabaster (AL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department for a facility. You will assist in supervision, preparation, and cooking, developing daily menu items and garnishments, and may supervise hourly staff.

This is an energetic, entrepreneurial culinary role with opportunities to develop menus and support cost controls. You will work with the Executive Chef to plan menus, execute catering events, and roll out new culinary programs in coordination

Qualifications

• A.S. or equivalent experience in culinary management.
• Progressive culinary/kitchen management experience preferred.
• High-volume restaurant or healthcare foodservice experience is highly desirable.
• Familiarity with cost controls and menu development.

Responsibilities

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

Skills

Culinary leadership

High-volume operations

Menu development

Food cost controls

Computer literacy

Education

A.S. or equivalent

Tools

Microsoft Office

Excel

Word

Outlook

Internet

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department for a facility. You will assist in supervision, preparation, and cooking, developing daily menu items and garnishments, and may supervise hourly staff.

This is an energetic, entrepreneurial culinary role with opportunities to develop menus and support cost controls. You will work with the Executive Chef to plan menus, execute catering events, and roll out new culinary programs in coordination