Healthcare Sous Chef — Menu Creation & High-Volume Catering

Compass Group USA; Cape Girardeau (MO); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

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)

Résumé du poste

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 supervising and cooking, develop daily menus, and collaborate with the Executive Chef to control costs and orders.

The role offers an energetic culinary professional a chance to implement new programs, supervise kitchen staff, and contribute to patient dining experiences across the site.

Qualifications

• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experience helpful.
• Knowledge of food and catering trends, quality, sanitation and food cost controls.
• Proficient with computers and MS Office applications.

Responsabilités

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

Connaissances

High volume kitchen management

Culinary/kitchen management experience

Institutional and batch cooking

Food and catering trends knowledge

Computer proficiency

Formation

A.S. or equivalent experience

Outils

Microsoft Office

Word

Excel

PowerPoint

Outlook

E-mail

Internet

Description du poste

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 supervising and cooking, develop daily menus, and collaborate with the Executive Chef to control costs and orders.

The role offers an energetic culinary professional a chance to implement new programs, supervise kitchen staff, and contribute to patient dining experiences across the site.