Hospital Sous Chef - $2,500 Sign-On + Menu Leadership

Compass Group USA; Monongahela (PA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

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 Healthcare company, seeks a Sous Chef to lead the culinary department in a hospital setting. You will supervise and assist with menu development, production, and kitchen operations, partnering with the Executive Chef to ensure quality, safety, and cost control galore.

You will guide daily prep, supervise hourly staff, and help launch new culinary programs for patient and staff dining, with a strong emphasis on client satisfaction and food quality.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experience.
• Knowledge of food and catering trends with focus on quality, production, sanitation, and cost controls.
• Must be experienced with Microsoft Office (Word, Excel, PowerPoint), Outlook, Email and Internet.
• Willingness to participate in client satisfaction programs.

Responsibilities

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

Skills

Culinary management

Menu development

Cost controls

Client satisfaction

Education

A.S. or equivalent

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Healthcare company, seeks a Sous Chef to lead the culinary department in a hospital setting. You will supervise and assist with menu development, production, and kitchen operations, partnering with the Executive Chef to ensure quality, safety, and cost control galore.

You will guide daily prep, supervise hourly staff, and help launch new culinary programs for patient and staff dining, with a strong emphasis on client satisfaction and food quality.