Sous Chef — Lead Menu Creation & High-Volume Catering

Compass Group USA; Jacksonville (FL); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare in Jacksonville, FL, is seeking a Sous Chef to lead the Culinary Department and support the Executive Chef in daily operations, menu development, and cost management. You may supervise hourly staff and collaborate on catering events, with opportunities to roll out new culinary programs.

You will work in a high-volume, complex foodservice environment, leveraging Safe Food practices and technology to maximize quality and efficiency in patient and staff dining.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• High volume, complex foodservice operations experience desirable.
• Knowledge of food trends, cost controls, and presentation.
• Computers proficiency including Word/Excel/PowerPoint, Outlook.
• Willing to participate in client satisfaction programs.
• ServSafe certification highly desirable.

Responsibilities

• Assist Executive Chef with cost controls and expenditures.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Menu planning

Cost controls

High volume kitchen

Food safety

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Morrison Healthcare in Jacksonville, FL, is seeking a Sous Chef to lead the Culinary Department and support the Executive Chef in daily operations, menu development, and cost management. You may supervise hourly staff and collaborate on catering events, with opportunities to roll out new culinary programs.

You will work in a high-volume, complex foodservice environment, leveraging Safe Food practices and technology to maximize quality and efficiency in patient and staff dining.