Healthcare Sous Chef: Lead Kitchen & Teams

Compass Group USA; Columbia (SC); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Medical

Vision

Retirement Plan

Flexible Time Off

Job summary

Morrison Healthcare, a member of Compass Group USA, is seeking a hands-on Sous Chef to partner with the Executive Chef and help lead a busy hospital kitchen. You’ll deliver high-quality meals, mentor staff, and ensure a patient- and guest-focused dining experience.

Healthcare experience is welcome but not required. You will work closely with the Executive Chef on menus, ordering, inventory, and new culinary programs while maintaining cost controls and a clean kitchen.

Qualifications

• 3–5 years of culinary experience, including leading or training a kitchen team.
• Experience in high-volume food operations such as hospitals, hotels, or catering.
• Strong knowledge of food costs, inventory, and kitchen sanitation.

Responsibilities

• Lead food preparation and service while maintaining quality, flavor, and presentation.
• Coach kitchen staff across stations and set clear expectations for growth.
• Collaborate with the Executive Chef on menus, ordering, inventory, and programs.
• Monitor food and labor costs while delivering a great guest experience.
• Maintain a clean, organized kitchen and uphold food safety daily.
• Troubleshoot and support the team during peak times.
• Partner with the broader team to meet patient, visitor, and staff needs.

Skills

Culinary leadership

Kitchen experience

Team coaching

Food safety

Education

Culinary degree or equivalent experience

Tools

Excel

Job description

Morrison Healthcare, a member of Compass Group USA, is seeking a hands-on Sous Chef to partner with the Executive Chef and help lead a busy hospital kitchen. You’ll deliver high-quality meals, mentor staff, and ensure a patient- and guest-focused dining experience.

Healthcare experience is welcome but not required. You will work closely with the Executive Chef on menus, ordering, inventory, and new culinary programs while maintaining cost controls and a clean kitchen.