Sous Chef - High-Volume Kitchen & Menu Innovation

Morrison Living; Waverly (OH); On-site; USD 55,000 - 62,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Living is hiring a Sous Chef to manage culinary operations for a facility. You will assist in supervision, preparation, and cooking, develop daily menus, oversee hourly staff, and collaborate with the Executive Chef on new menus and ordering.

The role emphasizes cost controls, menu development, catering execution, and implementing culinary programs with the marketing and culinary teams. Equal opportunity employer. Drug-free workplace.

Qualifications

• AS degree or equivalent experience in culinary field.
• Progressive kitchen/culinary management experience.
• Catering experience preferred.
• High volume, complex foodservice operations experience desirable.
• Institutional/batch cooking experience helpful.
• Knowledge of food cost control and presentation.

Responsibilities

• Assist with cost controls and expenditure management for the account.
• Plan and create menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary team.

Skills

Culinary management

Menu development

Cost controls

Food safety

Education

AS degree or equivalent

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Job description

Morrison Living is hiring a Sous Chef to manage culinary operations for a facility. You will assist in supervision, preparation, and cooking, develop daily menus, oversee hourly staff, and collaborate with the Executive Chef on new menus and ordering.

The role emphasizes cost controls, menu development, catering execution, and implementing culinary programs with the marketing and culinary teams. Equal opportunity employer. Drug-free workplace.