Healthcare Sous Chef – Menu Innovation & Cost Control

Compass Group USA; Knoxville (TN); Presencial; USD 50.000 - 61.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Descripción de la vacante

Morrison Healthcare, a Compass Healthcare company, seeks a Sous Chef to manage the Culinary Department at a facility, helping supervise and prepare items, develop menus, and assist with ordering. This role suits an energetic culinary professional ready to contribute to a dynamic team.

You will work with the Executive Chef to implement new menus, control costs, and roll out culinary programs for events and catering. Prior supervisory and high-volume experience is preferred.

Formación

• AS or equivalent culinary/kitchen management experience.
• Progressive culinary/kitchen management experience depending on training.
• Catering experience a plus.

Responsabilidades

• Assist in cost controls and expenditures under the Executive Chef.
• Assist in planning and creating menus for the account.
• Produce and execute catering events for clients and staff.
• Roll out new culinary programs with marketing and culinary teams.

Conocimientos

Catering experience

High volume kitchen

Menu planning

Sanitation knowledge

Food cost controls

Microsoft Office

ServSafe certified

Educación

AS or equivalent experience

Herramientas

Microsoft Excel

Descripción del empleo

Morrison Healthcare, a Compass Healthcare company, seeks a Sous Chef to manage the Culinary Department at a facility, helping supervise and prepare items, develop menus, and assist with ordering. This role suits an energetic culinary professional ready to contribute to a dynamic team.

You will work with the Executive Chef to implement new menus, control costs, and roll out culinary programs for events and catering. Prior supervisory and high-volume experience is preferred.