Hospital Culinary Lead: Menu Innovation & Dining

Compass Group USA; Mayfield Heights (OH); On-site; USD 70,000 - 90,000; 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

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare in Ohio seeks a Healthcare Sous Chef to lead the Culinary Department at an acute care hospital. You will supervise and assist in preparing diverse items, help develop daily menus, and collaborate with the Executive Chef to manage costs and ordering. This role suits an energetic culinary professional ready to drive menu innovations.

Ideal candidates have A.S. or equivalent, high-volume kitchen experience, and familiarity with modern catering and quality standards.

Qualifications

• A.S. or equivalent experience in culinary operations.
• Progressive culinary/kitchen management experience preferred.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, sanitation, cost controls, and presentation.
• Proficient with computers including MS Office.
• Willing to participate in client satisfaction programs.
• ServSafe certification desirable.

Responsibilities

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

Skills

Culinary leadership

Cost control

Menu planning

Computer skills

Education

Associate degree in Culinary Arts

Tools

Microsoft Office

Excel

Outlook

Job description

Morrison Healthcare in Ohio seeks a Healthcare Sous Chef to lead the Culinary Department at an acute care hospital. You will supervise and assist in preparing diverse items, help develop daily menus, and collaborate with the Executive Chef to manage costs and ordering. This role suits an energetic culinary professional ready to drive menu innovations.

Ideal candidates have A.S. or equivalent, high-volume kitchen experience, and familiarity with modern catering and quality standards.