Regional Culinary Leader — Healthcare Dining (NY/CT)

Compass Group USA; Pierre (SD); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

FSAs

Wellness Programs

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking a System Support Sous Chef to lead culinary operations across New York and Connecticut, traveling between accounts to drive excellence in food quality and guest satisfaction.

The ideal candidate brings a strong restaurant background, a passion for developing people, and the ability to support Made for More culinary initiatives while maintaining safety and cost controls.

Qualifications

• Progressive culinary leadership experience in restaurant or chef-driven settings.
• Ability to lead, coach, and develop culinary teams.
• Strong operational aptitude and problem-solving across multiple locations.

Responsibilities

• Travel between assigned healthcare accounts to provide culinary leadership and operational support.
• Partner with Executive Chefs to enhance culinary execution, food quality, and presentation.
• Coach and develop culinary team members to foster continuous improvement and excellence.
• Support staffing needs, operational challenges, and high-volume service periods across locations.
• Assist with menu development, recipe execution, catering, and culinary innovation.
• Champion Made for More and other culinary initiatives while ensuring food safety and cost controls.

Skills

Culinary leadership

Coaching & development

Travel extensively

Education

ServSafe Certification

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a System Support Sous Chef to lead culinary operations across New York and Connecticut, traveling between accounts to drive excellence in food quality and guest satisfaction.

The ideal candidate brings a strong restaurant background, a passion for developing people, and the ability to support Made for More culinary initiatives while maintaining safety and cost controls.