Healthcare Sous Chef: Menu & Catering Lead

Compass Group USA; Fayette (AL); Sur place; USD 45 000 - 65 000; Plein temps

Avantages offerts par ce poste

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

FSAs

Résumé du poste

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department for a facility. You will assist in supervision, preparation, and cooking, develop menus, and work with the Executive Chef to manage costs and ordering.

This is an exciting opportunity for an energetic culinary professional. You will supervise hourly associates and help implement new culinary programs in collaboration with marketing and the culinary team.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience preferred.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, production, sanitation, and cost controls.
• Proficient with computers and MS Office (Word, Excel, PowerPoint).
• Willing to participate in client satisfaction programs.
• ServSafe certification is highly desirable.

Responsabilités

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

Connaissances

Culinary management

High volume cooking

Batch cooking

Menu planning

Food cost control

Microsoft Office

Client satisfaction

ServSafe (desirable)

Formation

AS degree or equivalent experience

Outils

None

Description du poste

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department for a facility. You will assist in supervision, preparation, and cooking, develop menus, and work with the Executive Chef to manage costs and ordering.

This is an exciting opportunity for an energetic culinary professional. You will supervise hourly associates and help implement new culinary programs in collaboration with marketing and the culinary team.