Healthcare Sous Chef — Menu & Catering Lead

Compass Group USA; Cincinnati (OH); On-site; USD 40,000 - 70,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

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 company, is seeking a Sous Chef to lead the Culinary Department in a healthcare facility. You will assist in supervision, preparation, and cooking, develop daily menus, and work with the Executive Chef on purchasing and program rollout.

This is an energetic, entrepreneurial culinary role with growth opportunities. The position involves supervising hourly staff, coordinating catering events, and implementing new culinary programs in collaboration with the

Qualifications

• Experience in high-volume, complex foodservice operations.
• Supervisory experience with hourly associates.
• Knowledge of food cost controls and sanitation.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint).
• ServSafe certification is highly desirable.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures.
• Assists with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with the marketing and culinary teams.

Skills

High-volume operations

Menu planning

Cost controls

Sanitation standards

Computer skills

Education

AS or equivalent

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group company, is seeking a Sous Chef to lead the Culinary Department in a healthcare facility. You will assist in supervision, preparation, and cooking, develop daily menus, and work with the Executive Chef on purchasing and program rollout.

This is an energetic, entrepreneurial culinary role with growth opportunities. The position involves supervising hourly staff, coordinating catering events, and implementing new culinary programs in collaboration with the