Hospital Sous Chef - Menu & Catering Lead

Compass Group USA; O'Fallon (IL); On-site; USD 55,000 - 75,000; 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

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group USA company, seeks a Sous Chef for a 96-bed hospital, supporting bedside dining via our Dining On-Call program. You will supervise 18-21 hourly associates and assist the Executive Chef with menu development and daily prep and production.

You will help manage cost controls and ordering, and participate in catering events, with opportunities to rollout new culinary programs alongside marketing and culinary teams. Healthcare experience and ServSafe are preferred.

Qualifications

• A.S. or equivalent experience.
• Healthcare experience preferred; high-volume environment.
• Some progressive culinary/kitchen management experience.
• Institutional and batch cooking experience.
• Knowledge of food/catering trends; focus on quality and cost controls.
• Proficiency with computers; MS Office, Outlook, email and internet.
• Willingness to participate in client satisfaction programs.

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 teams.

Skills

Supervisory experience

Healthcare experience

Culinary/kitchen management

Menu development

Cost controls

Microsoft Office

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Morrison Healthcare, a Compass Group USA company, seeks a Sous Chef for a 96-bed hospital, supporting bedside dining via our Dining On-Call program. You will supervise 18-21 hourly associates and assist the Executive Chef with menu development and daily prep and production.

You will help manage cost controls and ordering, and participate in catering events, with opportunities to rollout new culinary programs alongside marketing and culinary teams. Healthcare experience and ServSafe are preferred.