Healthcare Sous Chef — Menu Innovation & Cost Control

Compass Group USA; Katy (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

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

FSAs

Job summary

Morrison Healthcare, a Compass Group USA company, seeks a Sous Chef to oversee Culinary Department operations at a facility. You will assist in supervision, preparation, and cooking, develop daily menu items, and help with ordering. The role offers an energetic, entrepreneurial culinary professional opportunity.

You will work with the Executive Chef to manage cost controls, plan menus, produce catering events, and roll out new culinary programs in collaboration with the culinary team.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, production costs, sanitation.
• Computer skills: Word, Excel, PowerPoint, Outlook.
• Willing to participate in client satisfaction programs.
• ServSafe certification preferred.

Responsibilities

• Assist the Executive Chef with cost controls and expenditure management.
• Assist with planning and creating menus for the account.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint, Outlook)

Job description

Morrison Healthcare, a Compass Group USA company, seeks a Sous Chef to oversee Culinary Department operations at a facility. You will assist in supervision, preparation, and cooking, develop daily menu items, and help with ordering. The role offers an energetic, entrepreneurial culinary professional opportunity.

You will work with the Executive Chef to manage cost controls, plan menus, produce catering events, and roll out new culinary programs in collaboration with the culinary team.