Healthcare Sous Chef — High-Volume Culinary Leader (Birmingham)

Compass Group USA; Birmingham (AL); On-site; USD 40,000 - 60,000; 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

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to join our Birmingham, AL team and support culinary operations within a healthcare setting. You will supervise and assist in preparation, menu development, and garnishment, working with the Executive Chef to optimize food quality and service.

You will supervise hourly staff, help design menus, and assist with ordering. This is an exciting opportunity for an energetic culinary professional in a healthcare environment.

Qualifications

• A.S. or equivalent experience required.
• Some progressive culinary/kitchen management experience desirable.
• High volume, complex foodservice operations experience preferred.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, sanitation, cost controls, and presentation.
• Proficient with computers; MS Office, Outlook, email and internet.
• Willing to participate in client satisfaction programs/activities.

Responsibilities

• Assist the Executive Chef with cost controls and expenditures for the account.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Computer literacy

ServSafe certification

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to join our Birmingham, AL team and support culinary operations within a healthcare setting. You will supervise and assist in preparation, menu development, and garnishment, working with the Executive Chef to optimize food quality and service.

You will supervise hourly staff, help design menus, and assist with ordering. This is an exciting opportunity for an energetic culinary professional in a healthcare environment.