Healthcare Sous Chef - Lead High-Volume Culinary Team

Compass Group USA; Wesley Chapel (FL); On-site; USD 52,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off (varies by site/state

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 company, is seeking a Sous Chef to join our team in Wesley Chapel, FL, supporting culinary operations in a healthcare setting. You will assist the Executive Chef with cost controls, planning menus, and supervising hourly staff, while developing daily menu items and coordinating with the culinary team.

This on-site role emphasizes quality, sanitation, and patient-focused meals, with opportunities to implement new programs and contribute to a best‑in‑class

Qualifications

• Associates degree or equivalent culinary experience preferred.
• Progressive culinary/kitchen management experience is desirable.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Knowledge of food cost controls, sanitation, and presentation.
• Computer literacy: Word, Excel, Outlook and email; internet use.

Responsibilities

• Assist Executive Chef with cost controls and expenditure management.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary leadership

High-volume kitchen ops

Menu planning

Cost control

Supervising hourly staff

Sanitation standards

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite (Word, Excel, PowerPoint)

Job description

Morrison Healthcare, a Compass Group company, is seeking a Sous Chef to join our team in Wesley Chapel, FL, supporting culinary operations in a healthcare setting. You will assist the Executive Chef with cost controls, planning menus, and supervising hourly staff, while developing daily menu items and coordinating with the culinary team.

This on-site role emphasizes quality, sanitation, and patient-focused meals, with opportunities to implement new programs and contribute to a best‑in‑class