Healthcare Sous Chef — High-Volume Culinary Leader

Compass Group USA; Jackson (TN); On-site; USD 45,000 - 65,000; 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

FSAs

Job summary

Morrison Healthcare, a Compass Group company, is seeking a Sous Chef for a high-volume healthcare facility. You will assist in supervising the culinary department, preparing and garnishing menu items, and supporting Executive Chef with menu development and cost controls.

You will lead, train, and potentially supervise hourly staff, while coordinating catering events and implementing new culinary programs with marketing and culinary teams.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience, depending upon formal degree or training.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.

Responsibilities

• Assists theExecutive Chef with managing cost controls and control expenditures for the account
• Assists theExecutive Chef with planning and creating menus
• Produces and execute catering events
• Rolls out new culinary programs in conjunction with Company marketing and culinary team

Job description

Morrison Healthcare, a Compass Group company, is seeking a Sous Chef for a high-volume healthcare facility. You will assist in supervising the culinary department, preparing and garnishing menu items, and supporting Executive Chef with menu development and cost controls.

You will lead, train, and potentially supervise hourly staff, while coordinating catering events and implementing new culinary programs with marketing and culinary teams.