Regional Culinary Leader - Healthcare (NY & CT)

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

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

FSAs (Flexible Spending Accounts)

Employee Assistance Program

Job summary

Morrison Healthcare is seeking a System Support Sous Chef to serve as a regional culinary leader across multiple New York and Connecticut locations. You will work with Executive Chefs and site leaders to elevate culinary execution, train teams, and implement system-wide culinary initiatives such as Made for More.

The role requires travel between accounts, a strong restaurant background, and a passion for developing people while maintaining high food safety and quality standards.

Qualifications

• Progressive culinary leadership experience with a strong restaurant or chef-driven background.
• Ability to lead, coach, and develop culinary teams.
• Strong operational aptitude and problem-solving across multiple locations and environments.
• Experience in high-volume foodservice, hospitality, catering, or healthcare dining operations.
• ServSafe certification preferred.

Responsibilities

• Travel between assigned healthcare accounts to provide culinary leadership and operational support.
• Partner with Executive Chefs to enhance culinary execution, food quality, presentation, and consistency.
• Coach, mentor, and develop culinary team members, fostering continuous improvement.
• Support staffing needs, operational challenges, and high-volume service periods across locations.
• Assist with menu development, recipe execution, catering, events, and culinary innovation.

Skills

Culinary leadership

Team development

Operations across multiple locations

Food safety & HACCP

Driver's license required

Job description

Morrison Healthcare is seeking a System Support Sous Chef to serve as a regional culinary leader across multiple New York and Connecticut locations. You will work with Executive Chefs and site leaders to elevate culinary execution, train teams, and implement system-wide culinary initiatives such as Made for More.

The role requires travel between accounts, a strong restaurant background, and a passion for developing people while maintaining high food safety and quality standards.