Healthcare Sous Chef: Menu Innovator & Kitchen Leader

Compass Group USA; Oxford (MS); On-site; USD 52,000 - 68,000; 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

FSAs

Job summary

Morrison Healthcare, a Compass Group USA company, is hiring a Sous Chef to lead culinary operations in a facility. You will supervise and assist in menu development, cost management, and execution of catering events, collaborating with the Executive Chef to maintain quality and service.

Ideal candidates have some culinary management experience in high-volume settings, strong computer skills, and a commitment to client satisfaction programs. ServSafe is desirable.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experience helpful.
• Knowledge of food and catering trends including cost controls and presentation.
• Computers experience including Microsoft Office tools.
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certification is desirable.

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 the marketing and culinary teams.

Skills

Food production

Menu development

Cost control

Customer service

Sanitation knowledge

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Morrison Healthcare, a Compass Group USA company, is hiring a Sous Chef to lead culinary operations in a facility. You will supervise and assist in menu development, cost management, and execution of catering events, collaborating with the Executive Chef to maintain quality and service.

Ideal candidates have some culinary management experience in high-volume settings, strong computer skills, and a commitment to client satisfaction programs. ServSafe is desirable.