Healthcare Sous Chef: Lead Culinary Ops & Menu Innovation

Compass Group USA; Beaver Dam (WI); On-site; USD 55,000 - 75,000; 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 USA company, is seeking a Sous Chef for a healthcare facility in Wisconsin. You will supervise the culinary team, assist in menu development, and help manage costs and catering events.

You will collaborate with the Executive Chef to implement new menus, ensure food safety, and uphold quality and presentation standards across patient dining and hospital cafés.

Qualifications

• A.S. or equivalent experience is required.
• Progressive culinary/kitchen management experience is preferred.
• High-volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience is helpful.
• Knowledge of food trends, quality, sanitation, and food-cost controls is important.
• Proficiency with computers: Word, Excel, PowerPoint, Outlook, Email, Internet is expected.
• Willingness to participate in client satisfaction programs/activities is required.
• ServSafe certification is highly desirable.

Responsibilities

• Assist leadership with managing cost controls and expenditures for the account.
• Assist leadership with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with the Company marketing and culinary team.

Skills

Culinary leadership

Menu planning

Cost controls

Food safety

High-volume cooking

Education

A.S. or equivalent experience

Tools

MS Office

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef for a healthcare facility in Wisconsin. You will supervise the culinary team, assist in menu development, and help manage costs and catering events.

You will collaborate with the Executive Chef to implement new menus, ensure food safety, and uphold quality and presentation standards across patient dining and hospital cafés.