Healthcare Sous Chef — Menu Innovation & Catering Lead

Compass Healthcare; Mobile (AL); On-site; USD 58,000 - 58,500; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance / AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare, a Compass Healthcare company, is seeking a Sous Chef to lead the Culinary Department for a facility. You will supervise and assist in the preparation and cooking of items, develop daily menus, and support ordering. This is an energetic opportunity for a culinary professional.

You will work with the Executive Chef to develop menus and may supervise hourly staff. This role requires a proactive approach to menu development and quality.

Qualifications

• A.S. or equivalent experience in culinary/kitchen management.
• Catering experience is a plus.
• High volume, complex foodservice operations experience desired.
• Knowledge of food cost controls and presentation required.
• Sanitation and compliance with health codes essential.
• ServSafe certification highly desirable.

Responsibilities

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

Skills

Catering experience

High volume kitchen

Supervisory experience

Food cost controls

Sanitation knowledge

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Morrison Healthcare, a Compass Healthcare company, is seeking a Sous Chef to lead the Culinary Department for a facility. You will supervise and assist in the preparation and cooking of items, develop daily menus, and support ordering. This is an energetic opportunity for a culinary professional.

You will work with the Executive Chef to develop menus and may supervise hourly staff. This role requires a proactive approach to menu development and quality.