Hospital Sous Chef: Lead Menus, Catering & Cost Control

Compass Group USA; San Antonio (TX); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identify Theft Protection

Pet Insurance

Job summary

Morrison Healthcare, a Compass Group company, is seeking a Sous Chef to oversee the Culinary Department within a facility. You will supervise, prepare, and cook items, assist with menu development and procurement, and may supervise hourly staff under the Executive Chef.

This role offers exposure to high-volume operations, collaboration with marketing and culinary teams, and opportunities to lead new culinary programs while maintaining quality and safety standards.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience is desirable depending on training.
• Catering experience a plus.
• High volume, complex foodservice operations experience highly desirable.
• Institutional and batch cooking experience helpful.
• Comprehensive knowledge of food trends, cost controls, sanitation, and presentation.
• Must be experienced with MS Office (Word, Excel, PowerPoint) and Email.
• ServSafe certification is highly desirable.

Responsibilities

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

Skills

Culinary leadership

Menu planning

Cost controls

Computers (MS Office)

Customer satisfaction programs

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Morrison Healthcare, a Compass Group company, is seeking a Sous Chef to oversee the Culinary Department within a facility. You will supervise, prepare, and cook items, assist with menu development and procurement, and may supervise hourly staff under the Executive Chef.

This role offers exposure to high-volume operations, collaboration with marketing and culinary teams, and opportunities to lead new culinary programs while maintaining quality and safety standards.