Hospital Sous Chef — Lead Menu & Catering Operations

Compass Healthcare; Oxford (MS); On-site; USD 53,000 - 61,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a 200-bed hospital with patient dining, retail cafe and catering. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment.

This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Qualifications

• Culinary degree or certificate required.
• Progressive culinary/kitchen management experience preferred.
• Catering, institutional/batch cooking or high-volume operation experience desirable.
• Knowledge of food trends, quality production, sanitation, and cost controls.
• Computer literacy with MS Office suite (Word, Excel, PowerPoint), Outlook, email and Internet.
• Willingness to participate in client satisfaction programs.
• ServSafe certification is highly desirable.

Responsibilities

• Assists the Executive Chef with cost controls and expenditure management.
• Assists with planning and creating menus.
• Produces and executes catering events.
• Leads and develops a team of 8-10 associates.
• Rolls out new culinary programs with marketing and culinary teams.

Skills

Leadership

Team management

Cost controls

Menu planning

Food safety

Education

Culinary degree or certificate

Tools

Microsoft Office

Word

Excel

PowerPoint

Outlook

E-mail

Internet

Job description

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a 200-bed hospital with patient dining, retail cafe and catering. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment.

This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.