Senior Sous Chef - Hospital Culinary Lead & Menu Innovator

Compass Group USA; Clinton Charter Township (MI); Sur place; USD 60 000 - 70 000; Plein temps

Avantages offerts par ce poste

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

FSAs

Résumé du poste

Senior Sous Chef at Henry Ford Health System in Detroit Metro area. You will assist in supervising and cooking, develop daily menus, and work with the Executive Chef to create new menus and manage orders.

This role offers an energetic, entrepreneurial culinary professional the opportunity to lead operations and contribute to innovative programs. Health and safety standards are emphasized across departments.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
• Progressive culinary/kitchen management experience is preferred.
• High volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, sanitation, and cost controls for presentation.
• Must be proficient with computer tools: Word, Excel, PowerPoint, Outlook, Email and Internet.
• Willing to participate in patient satisfaction programs/activities.
• ServSafe certification is highly desirable.

Responsabilités

• Assists the Executive Chef with 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 the company marketing and culinary team.

Connaissances

Cost controls

Menu planning

Catering events

Culinary programs

Quality & sanitation

Microsoft Office

Formation

A.O.S. Degree in Culinary Arts

Culinary certificate

Outils

Microsoft Office (Word, Excel, PowerPoint)

Outlook

Email & Internet

Description du poste

Senior Sous Chef at Henry Ford Health System in Detroit Metro area. You will assist in supervising and cooking, develop daily menus, and work with the Executive Chef to create new menus and manage orders.

This role offers an energetic, entrepreneurial culinary professional the opportunity to lead operations and contribute to innovative programs. Health and safety standards are emphasized across departments.