Healthcare Sous Chef — Lead Hospital Kitchen & Menus

Compass Healthcare; Red Wing (MN); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Healthcare company, seeks a Healthcare Sous Chef to lead the culinary department in an acute care hospital. You will supervise, prepare, and plate items, develop daily menus, and collaborate with the Executive Chef on menu development and supplier relations.

The role emphasizes cost control, high-volume production, and adherence to sanitation standards, with opportunities to roll out new culinary programs and catering events.

Qualifications

• A.S. or equivalent education.
• Progressive culinary/kitchen management experience.
• Catering experience is a plus.
• High volume, complex foodservice operations experience desired.
• Comprehensive knowledge of food cost controls and sanitation.
• ServSafe certification preferred.

Responsibilities

• Assist the Executive Chef with cost controls and control expenditures for the account.
• Assist the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary team.

Skills

Culinary management

Menu development

Cost control

Team supervision

Food safety

Microsoft Office

Sanitation knowledge

Education

A.S. or equivalent

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Healthcare company, seeks a Healthcare Sous Chef to lead the culinary department in an acute care hospital. You will supervise, prepare, and plate items, develop daily menus, and collaborate with the Executive Chef on menu development and supplier relations.

The role emphasizes cost control, high-volume production, and adherence to sanitation standards, with opportunities to roll out new culinary programs and catering events.