Healthcare Sous Chef: Menu Innovation & High-Volume Dining

Compass Group USA; Falls Church (VA); 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

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group company, seeks a Sous Chef to lead the Culinary Department for a facility. You will supervise, prepare, and cook items, develop daily menus, and assist with ordering. This role offers an energetic, entrepreneurial culinary professional an exciting opportunity.

Key responsibilities include assisting with cost controls, planning menus, producing catering events, and rolling out new culinary programs in collaboration with the marketing and culinary team.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience preferred.
• ServSafe certification 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.

Skills

Culinary/kitchen management

Menu planning

Cost controls

Catering/events

Proficient with Microsoft Office

Food safety knowledge

Education

A.S. or equivalent experience

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Outlook

Email

Internet

Job description

Morrison Healthcare, a Compass Group company, seeks a Sous Chef to lead the Culinary Department for a facility. You will supervise, prepare, and cook items, develop daily menus, and assist with ordering. This role offers an energetic, entrepreneurial culinary professional an exciting opportunity.

Key responsibilities include assisting with cost controls, planning menus, producing catering events, and rolling out new culinary programs in collaboration with the marketing and culinary team.