Sous Chef I — Culinary Leader: Menus & Cost Control

Morrison Living; Erlanger (KY); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Employee Wellness Programs

Discount Marketplace

Job summary

Morrison Living seeks a Sous Chef I to support the overall success of the food program and lead culinary operations. You will assist in planning, ordering, inventory, and food preparation while ensuring adherence to client culture, Health Department regulations, and company standards.

Responsibilities include coordinating menus, rolling out new programs with the marketing and culinary teams, and managing cost controls.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
• Knowledge of food trends, quality, production, sanitation, safety, and presentation.
• Ability to plan and distribute production sheets.
• Supervisory and coaching skills; ServSafe or health dept certification preferred.
• MS Office proficiency; associate degree preferred in Culinary Arts.

Responsibilities

• Assist with overall success of the food program and culinary operations.
• Plan, order, inventory, and prepare foods while upholding client culture and health regulations.
• Train, develop, and direct back-of-house staff to meet quality targets.
• Coordinate menu planning and roll out new culinary programs with teams.
• Monitor cost controls and manage expenditures.

Skills

Culinary experience

Leadership

MS Office

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Job description

Morrison Living seeks a Sous Chef I to support the overall success of the food program and lead culinary operations. You will assist in planning, ordering, inventory, and food preparation while ensuring adherence to client culture, Health Department regulations, and company standards.

Responsibilities include coordinating menus, rolling out new programs with the marketing and culinary teams, and managing cost controls.