Healthcare Sous Chef | Menu Innovation & High-Volume Prep

Compass Group USA; Richmond (VA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Job summary

Morrison Healthcare, a Compass Group USA company, seeks a Sous Chef to lead the culinary department at a healthcare facility. You will assist in supervision, menu development, and cost control while guiding hourly staff and collaborating with the Executive Chef on new menus and catering programs.

This role offers exposure to high-volume healthcare foodservice, with opportunities to drive quality, sanitation, and presentation across patient and café dining contexts.

Qualifications

• A.S. or equivalent experience required or preferred.
• Progressive culinary/kitchen management experience desirable.
• High-volume, complex foodservice operations experience helpful.
• Comprehensive knowledge of food safety, QA, and presentation.
• Computer proficiency including MS Office and email systems.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary team.

Skills

Culinary management

Menu planning

Cost controls

Catering events

Client satisfaction programs

Microsoft Office

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite (Word, Excel, PowerPoint)

Outlook

Email and Internet

Job description

Morrison Healthcare, a Compass Group USA company, seeks a Sous Chef to lead the culinary department at a healthcare facility. You will assist in supervision, menu development, and cost control while guiding hourly staff and collaborating with the Executive Chef on new menus and catering programs.

This role offers exposure to high-volume healthcare foodservice, with opportunities to drive quality, sanitation, and presentation across patient and café dining contexts.