Traveling Sous Chef - Healthcare Kitchen Leader

Compass Group USA; Johnson City (TN); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Résumé du poste

Morrison Healthcare in Johnson City, TN is seeking a 100% Traveling Sous Chef to support Morrison Healthcare locations in SW Virginia and NE Tennessee. You will oversee day-to-day culinary operations for multiple facilities, supervise hourly staff, and help develop menus with the Executive Chef.

This role requires travel, strong cost controls, catering event execution, and the rollout of new culinary programs in collaboration with the marketing and culinary teams.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• Experience in high-volume, complex foodservice operations desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of food and catering trends; focus on quality and cost control.
• Computer skills including Word, Excel, PowerPoint, Outlook and Internet.

Responsabilités

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with the company marketing and culinary team.

Connaissances

Kitchen management

High volume operations

Batch cooking

Culinary experience

Computer literacy

Formation

AS or equivalent experience

ServSafe certified

Outils

Microsoft Office

Description du poste

Morrison Healthcare in Johnson City, TN is seeking a 100% Traveling Sous Chef to support Morrison Healthcare locations in SW Virginia and NE Tennessee. You will oversee day-to-day culinary operations for multiple facilities, supervise hourly staff, and help develop menus with the Executive Chef.

This role requires travel, strong cost controls, catering event execution, and the rollout of new culinary programs in collaboration with the marketing and culinary teams.