Hospital Sous Chef — Lead High-Volume Culinary Team

Compass Healthcare; Fallon (NV); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Wellness Programs

Discount Marketplace

ID Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare, a Compass Healthcare company, is seeking a Sous Chef to lead the Culinary Department of a 96-bed hospital. You will supervise and participate in the preparation, cooking, and garnishing of meals, while helping develop daily menus and supervise hourly staff.

You will work with the Executive Chef to manage cost controls, ordering, and menu development, with a Monday–Friday schedule and rotating weekend coverage.

Qualifications

• A.S. or equivalent experience
• Healthcare experience preferred in high-volume settings
• At least 2 years supervisory kitchen management experience
• Knowledge of food cost controls and presentation
• Proficient computer skills (MS Office, email, internet)

Responsibilities

• Assist Executive Chef with cost controls and expenditure oversight
• Assist in planning and creating menus
• Produce and execute catering events
• Roll out new culinary programs with marketing and culinary teams

Skills

Culinary management

Supervisory experience

Food cost controls

Food safety knowledge

Education

A.S. or equivalent experience

Tools

MS Office (Word, Excel, PowerPoint), Outlook

Job description

Morrison Healthcare, a Compass Healthcare company, is seeking a Sous Chef to lead the Culinary Department of a 96-bed hospital. You will supervise and participate in the preparation, cooking, and garnishing of meals, while helping develop daily menus and supervise hourly staff.

You will work with the Executive Chef to manage cost controls, ordering, and menu development, with a Monday–Friday schedule and rotating weekend coverage.