Traveling Support Sous Chef — Elevate Healthcare Dining

Compass Healthcare; Washington; On-site; USD 80,000 - 82,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance / AD

Job summary

Morrison Healthcare, a Compass Healthcare company, seeks a Sous Chef to oversee the Culinary Department at a client facility. You will supervise, prepare, and cook a variety of items, help develop menus, and support ordering with the Executive Chef.

You will assist in cost control, menu planning, and execution of catering events, while implementing new culinary programs with the culinary team.

Qualifications

• A.S. or equivalent experience is preferred.
• Progressive culinary/kitchen management experience is desirable.
• Catering experience is a plus.
• High-volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience is helpful.
• Knowledge of food trends, cost controls, sanitation, and presentation is important.
• Experience with computers including MS Office is required.
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certification is highly desirable.

Responsibilities

• Assist the Executive Chef with cost controls and expenditure management.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with Company marketing and culinary team.

Skills

Culinary management

Catering experience

High volume operations

Batch cooking

Food presentation

Computers (MS Office)

Customer satisfaction programs

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Morrison Healthcare, a Compass Healthcare company, seeks a Sous Chef to oversee the Culinary Department at a client facility. You will supervise, prepare, and cook a variety of items, help develop menus, and support ordering with the Executive Chef.

You will assist in cost control, menu planning, and execution of catering events, while implementing new culinary programs with the culinary team.