Healthcare Sous Chef: Menu Innovation & Catering Lead

Compass Healthcare; Alabaster (AL); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Parental Leave

Holiday Time Off

Job summary

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services. This Sous Chef role supports the Culinary Department at a facility, helping supervise, prepare, and cook diverse items and assist in menu development and ordering.

You will work with the Executive Chef to implement new culinary programs, manage cost controls, and lead catering events in a high-volume hospital setting.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training.
• Catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking 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; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified - highly desirable

Responsibilities

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

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook

E-mail

Internet

Job description

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services. This Sous Chef role supports the Culinary Department at a facility, helping supervise, prepare, and cook diverse items and assist in menu development and ordering.

You will work with the Executive Chef to implement new culinary programs, manage cost controls, and lead catering events in a high-volume hospital setting.