Sous Chef I: Kitchen Leader Driving Menu & Talent

Morrison Living; Glen Carbon (IL); On-site; USD 55,000 - 58,000; 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

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 in Glen Carbon, IL is seeking a Sous Chef I to assist with the overall success of the food program, oversee culinary functions, and ensure adherence to client culture, Health Department regulations, and the company’s standards and expectations of food quality, freshness and presentation.

You will lead and train back-of-house staff, help plan menus, manage ordering and inventory, and contribute to cost controls while delivering exceptional service to customers and clients.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in varied hospitality venues and food service operations.
• Knowledge of food quality, sanitation, safety, and presentation.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs with marketing and culinary teams.
• Manages cost controls and expenditure.
• Performs other duties as assigned.

Skills

Culinary experience

Menu planning

Leadership

Cost controls

Training & development

Education

Associate’s degree in Culinary Arts

Tools

MS Excel

Job description

Morrison Living in Glen Carbon, IL is seeking a Sous Chef I to assist with the overall success of the food program, oversee culinary functions, and ensure adherence to client culture, Health Department regulations, and the company’s standards and expectations of food quality, freshness and presentation.

You will lead and train back-of-house staff, help plan menus, manage ordering and inventory, and contribute to cost controls while delivering exceptional service to customers and clients.