Healthcare Sous Chef: Lead Menus, Catering & Cost Control

Compass Group USA; Iron Mountain (MI); 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

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department for a 25-bed critical access facility with a small retail space. You will supervise about 15 hourly associates and work with the Director of Dining Services on menu development and ordering.

You will assist in cost controls, plan menus, and oversee catering events, while implementing new culinary programs in collaboration with the marketing and culinary teams.

Qualifications

• Culinary degree or certificiate preferred.
• Progressive culinary/kitchen management experience required.
• High volume, complex foodservice operations experience desirable.
• Institutional, batch cooking, catering experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; including Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.

Responsibilities

• Assists the Executive Chef/Director with managing cost controls and control expenditures for the account.
• Assists the Executive Chef/Director with planning and creating menus.
• Produces and execute catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team.

Skills

Culinary degree

Kitchen management

Food cost control

Office suite

Menu planning

Education

Culinary degree or certificate

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department for a 25-bed critical access facility with a small retail space. You will supervise about 15 hourly associates and work with the Director of Dining Services on menu development and ordering.

You will assist in cost controls, plan menus, and oversee catering events, while implementing new culinary programs in collaboration with the marketing and culinary teams.