Hospital Culinary Lead: Menu & Catering

Compass Healthcare; Canton (OH); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Parental Leave

Flexible Time Off

Health and Wellness Programs

Job summary

Morrison Healthcare in the United States is seeking a Sous Chef for the Culinary Department in an acute care setting. You will assist in supervision, preparation, and cooking, develop daily menus, and help with ordering.

The role offers an energetic, entrepreneurial Culinary professional a path to shape patient dining experiences. You will help manage cost controls, plan menus, execute catering events, and roll out new culinary programs with the team.

Qualifications

• AS or equivalent experience required for culinary leadership.
• Progressive culinary/kitchen management experience preferred.
• Catering experience is a plus and highly desirable.
• Experience in high-volume, complex foodservice operations is valued.
• Strong knowledge of food and catering trends; emphasis on quality and presentation.
• Computer skills including Word, Excel, Outlook and Internet use required.
• ServSafe certification is highly desirable.

Responsibilities

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

Skills

Culinary management experience

Catering experience

High-volume operations

Batch cooking

Food trends knowledge

MS Office proficiency

ServSafe certification

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Morrison Healthcare in the United States is seeking a Sous Chef for the Culinary Department in an acute care setting. You will assist in supervision, preparation, and cooking, develop daily menus, and help with ordering.

The role offers an energetic, entrepreneurial Culinary professional a path to shape patient dining experiences. You will help manage cost controls, plan menus, execute catering events, and roll out new culinary programs with the team.