Hospital Sous Chef — Lead Menus, Catering & Cost Control

Compass Group USA; Orlando (FL); On-site; USD 42,000 - 65,000; 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

Job summary

Morrison Healthcare, a division of Compass Group, in Orlando, FL, seeks a Sous Chef to oversee the culinary department in a hospital facility. You will assist in supervision, preparation, and cooking, and help develop daily menus and garnishes.

You may supervise hourly staff and collaborate with the Executive Chef to plan menus, control costs, and rollout catering programs. This role suits an energetic culinary professional with strong leadership and program development skills.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food trends, quality, sanitation, and food cost controls.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint).
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certification is highly desirable.

Responsibilities

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

Skills

Culinary leadership

Microsoft Office

Education

A.S. or equivalent experience

Tools

Computers

Job description

Morrison Healthcare, a division of Compass Group, in Orlando, FL, seeks a Sous Chef to oversee the culinary department in a hospital facility. You will assist in supervision, preparation, and cooking, and help develop daily menus and garnishes.

You may supervise hourly staff and collaborate with the Executive Chef to plan menus, control costs, and rollout catering programs. This role suits an energetic culinary professional with strong leadership and program development skills.