Healthcare Sous Chef: Menu Innovation & High-Volume Service

Compass Group USA; Orlando (FL); Sur place; USD 42 000 - 65 000; Plein temps

Avantages offerts par ce poste

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)

Résumé du poste

Morrison Healthcare, a Compass Group USA company, is seeking an energetic Sous Chef to lead the culinary department in a facility setting. You will supervise and assist in preparation, menu development, and ordering, working with the Executive Chef to deliver high-quality meals and dining experiences.

Key duties include cost controls, menu planning, and coordinating catering events while rolling out new culinary programs with the team.

Qualifications

• AS or equivalent culinary credential or experience.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Knowledge of food safety, sanitation, and presentation.
• Computer literacy with MS Office.

Responsabilités

• Assist Executive Chef with cost controls and expenditures.
• Assist with planning and creating menus.
• Produces and execute catering events.
• Roll out new culinary programs with marketing and culinary team.

Connaissances

Culinary leadership

Menu development

Cost control

Client collaboration

Formation

AS or equivalent experience

Outils

Microsoft Office

Excel

Outlook

Internet

Description du poste

Morrison Healthcare, a Compass Group USA company, is seeking an energetic Sous Chef to lead the culinary department in a facility setting. You will supervise and assist in preparation, menu development, and ordering, working with the Executive Chef to deliver high-quality meals and dining experiences.

Key duties include cost controls, menu planning, and coordinating catering events while rolling out new culinary programs with the team.