Healthcare Sous Chef – Menu & Catering Leader

Compass Group USA; Alabama; On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

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

FSAs

Job summary

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

An energetic culinary professional with leadership potential is encouraged to apply. This position involves supervising hourly staff, collaborating with the Executive Chef on menus, and driving quality, sanitation, and cost-control initiatives in a high-volume

Qualifications

• High-volume, complex foodservice operations experience
• Comprehensive knowledge of food and catering trends with focus on quality and presentation
• Proficiency with computers including MS Office applications
• ServSafe certification is highly desirable

Responsibilities

• Assist Executive Chef with managing cost controls and expenditures
• Assist in planning and creating menus
• Produce and execute catering events
• Roll out new culinary programs with marketing and culinary teams

Skills

High-volume foodservice experience

Food trend knowledge

Computer proficiency

ServSafe certification

Education

A.S. or equivalent

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook & Email & Internet

Job description

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

An energetic culinary professional with leadership potential is encouraged to apply. This position involves supervising hourly staff, collaborating with the Executive Chef on menus, and driving quality, sanitation, and cost-control initiatives in a high-volume