Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
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
Job Description
Morrison Healthcare is a nationally recognized food and nutrition services company that exclusively serves over 600 hospitals and healthcare systems across the United States. As a division of Compass Group, Morrison Healthcare focuses on providing high-quality culinary services in hospital kitchens, cafes, and restaurants, emphasizing socially responsible practices and exceptional guest experiences. With a team of more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service personnel, Morrison Healthcare is dedicated to delivering nutritionally balanced, tasty meals that promote wellness and sustainability. The company’s comprehensive wellness platform, Mindful Choices, actively supports healthful eating habits and behavioral change,... Show More
Job Requirements
- Education required: A.S. degree or equivalent experience
- minimum three to five years of kitchen management or culinary experience
- hands-on chef experience
- ability to comply with federal, state, and local health and sanitation regulations
- proficiency with computers including Microsoft Office and related software
- ServSafe certification preferred
- ability to maintain safe and sanitary work environment
- excellent leadership and communication skills
- capability to manage inventory and control food costs
- willingness to participate in staff training and development
- physical ability to perform kitchen duties and oversight
Job Qualifications
- A.S. or equivalent experience
- minimum of three to five years of progressive culinary/kitchen management experience depending upon formal degree or training
- extensive catering experience a plus
- high volume, complex foodservice operations experience highly desirable
- institutional and batch cooking experiences
- hands-on chef experience a must
- comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- experienced with computers including Microsoft Office Word, Excel, PowerPoint, Outlook, E-mail, and the Internet
- ServSafe certified highly desirable
Job Duties
- Plan regular and modified menus according to established guidelines
- follow standardized recipes, portioning, and presentation standards
- complete and utilize daily production worksheets and waste log sheets
- taste completed meals to ensure quality
- train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on company and regulatory standards
- establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas
- maintain inventory of food and non-food supplies to stay within established guidelines while assuring necessary product availability
- make all decisions regarding utilization of leftover food products staying within company guidelines
- comply with federal, state and local health and sanitation regulations and department sanitation procedures
- follow facility, department, and company safety policies and procedures including occurrence reporting
- participate and attend departmental meetings, staff development, and professional programs as appropriate
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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