Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,200.00 - $96,700.00
Work Schedule
Flexible
Benefits
Medical
Dental
Vision
Life insurance
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 prominent national food and nutrition services company dedicated exclusively to serving more than 600 hospitals and healthcare systems across the United States. As a division of Compass Group, Morrison Healthcare stands out for its commitment to socially responsible kitchen operations that prioritize exceptional guest experiences and innovative wellness programs. The company’s operations encompass hospital kitchens, restaurants, and cafes, all designed to meet the nutritional needs of patients, staff, and visitors while maintaining high standards of food safety, quality, and sustainability. Morrison Healthcare’s Mindful Choices wellness and sustainability platform embodies the company’s dedication to healthful eating, incorporating... Show More
Job Requirements
- associate degree or equivalent experience
- three to five years of progressive culinary and kitchen management experience
- proficiency with Microsoft Office and other computer applications
- hands-on experience as a chef
- ability to manage high volume and complex foodservice operations
- excellent knowledge of food safety standards
- strong leadership and communication skills
- ServSafe certification preferred
- ability to maintain a safe and sanitary kitchen environment
- compliance with health department regulations
- willingness to participate in ongoing staff development
- ability to make decisions regarding food preparation and leftover utilization in line with company policies
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 with a focus on quality, production, sanitation, food cost controls and presentation
- experienced with computers including Microsoft Office (Word, Excel and PowerPoint), Outlook, email and internet
- ServSafe certified highly desirable
Job Duties
- plans regular and modified menus according to established guidelines
- follows standardized recipes, portioning and presentation standards
- completes and utilizes daily production worksheets and waste log sheets
- tastes completed meals to ensure quality
- trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
- establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
- maintains inventory of food and non-food supplies to stay within established guidelines while assuring necessary product availability
- makes all decisions regarding utilization of leftover food products staying within Company guidelines
- complies with federal, state and local health and sanitation regulations and department sanitation procedures
- follows facility, department and Company safety policies and procedures including occurrence reporting
- participates and attends departmental meetings, staff development and professional programs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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