Healthcare Sous Chef — Menu Innovation & High-Volume Ops

Compass Healthcare; Wesley Chapel (FL); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Parental Leave

Holiday Time Off

Flexible Spending Accounts

Job summary

Morrison Healthcare, a Compass Healthcare company, seeks a Sous Chef to support culinary operations in Wesley Chapel, FL. The candidate will help supervise the Culinary Department, assist in menu development, and work with the Executive Chef to maintain quality and safety standards.

Responsibilities include supervising hourly staff, coordinating with the culinary team on cost controls and catering events, and helping develop new menus while ensuring excellent patient and customer dining

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• Catering experience a plus.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, cost controls, and presentation.
• Computer proficiency (Word, Excel, PowerPoint, Outlook, email/internet) required.

Responsibilities

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

Skills

Catering management experience

Cost controls

Menu planning

Supervision of kitchen staff

Education

A.S. or equivalent experience

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Job description

Morrison Healthcare, a Compass Healthcare company, seeks a Sous Chef to support culinary operations in Wesley Chapel, FL. The candidate will help supervise the Culinary Department, assist in menu development, and work with the Executive Chef to maintain quality and safety standards.

Responsibilities include supervising hourly staff, coordinating with the culinary team on cost controls and catering events, and helping develop new menus while ensuring excellent patient and customer dining