Healthcare Sous Chef: Menu Innovation & High-Volume Kitchen

Compass Group, North America; Katy (TX); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Parental Leave

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department at one of our facilities. You will supervise prep, cooking, menu development, and cost controls in partnership with the Executive Chef to deliver high-quality patient and staff dining experiences.

Ideal candidates have an Associate's degree or equivalent, progressive kitchen leadership, and catering/high-volume foodservice experience.

Qualifications

• A.S. or equivalent experience in culinary field required.
• Progressive culinary/kitchen management experience preferred.
• Catering experience a plus for handling events and client needs.
• High volume, complex foodservice operations experience highly desirable.
• Institutional and batch cooking experience helpful for menu execution.
• Knowledge of food trends, cost controls, sanitation, and presentation is essential.
• Must be proficient with computers; MS Office, Outlook, E-mail and Internet.

Responsibilities

• Assist the Executive Chef with managing cost controls and expenditures for the account.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with company marketing and culinary team.

Skills

Culinary management

Menu planning

Catering experience

High volume kitchen

Food safety

MS Office

ServSafe

Education

A.S. or equivalent

Tools

Microsoft Office

Excel

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department at one of our facilities. You will supervise prep, cooking, menu development, and cost controls in partnership with the Executive Chef to deliver high-quality patient and staff dining experiences.

Ideal candidates have an Associate's degree or equivalent, progressive kitchen leadership, and catering/high-volume foodservice experience.