Sous Chef — High-Volume Healthcare Kitchen & Menu Leadership

Compass Group, North America; Shreveport (LA); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identify Theft Protection

Pet Insurance

Critical Illness Insurance

Accident Insurance

Hospital Indemnity Insurance

Legal Services

Choice Auto and Home Program

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare is hiring a Sous Chef to oversee the Culinary Department at a facility. You will assist in supervision, preparation, cooking, developing daily menu items, and garnish. Collaborate with Executive Chef to develop menus and assist with ordering.

This role is ideal for an energetic culinary professional, with opportunities to lead a team, implement cost controls, and roll out new programs with marketing and the culinary team.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience is a plus.
• High-volume, complex foodservice operations experience.
• Knowledge of food trends, quality, sanitation, and cost controls.
• Proficient with MS Office tools.
• ServSafe certification is highly desirable.

Responsibilities

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

Skills

Culinary leadership

Catering experience

High volume ops

Batch cooking

Food cost control

MS Office

ServSafe certified

Education

A.S. degree

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Internet

Job description

Morrison Healthcare is hiring a Sous Chef to oversee the Culinary Department at a facility. You will assist in supervision, preparation, cooking, developing daily menu items, and garnish. Collaborate with Executive Chef to develop menus and assist with ordering.

This role is ideal for an energetic culinary professional, with opportunities to lead a team, implement cost controls, and roll out new programs with marketing and the culinary team.