EXECUTIVE SOUS CHEF- JACKSONVILLE, FL at Compass Group Jacksonville, FL

Morrison Healthcare is a premier national food and nutrition services company specializing in serving over 600 hospitals and healthcare systems across the United States. As a leader in the healthcare foodservice industry, Morrison Healthcare is acclaimed for its socially responsible practices and commitment to providing exceptional guest experiences. The company operates a wide array of hospital kitchens, restaurants, and cafes, delivering nutritious and well-balanced meals tailored to the needs of patients, visitors, and staff alike. Morrison Healthcare is part of Compass Group, a global leader in foodservice management, and boasts a team of more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. The organization places a strong emphasis on wellness and sustainability, guided by its comprehensive Mindful Choices platform. This platform promotes healthful eating and incorporates behavioral science to encourage positive changes in food consumption. Morrison Healthcare is also actively aligned with the Partnership for a Healthier America's Hospital Healthy Food Initiative, impacting approximately 41 million patients and serving 500 million hospital meals annually. Over the years, Morrison has earned numerous accolades including being named one of Modern Healthcare’s Top 100 Best Places to Work in Healthcare for five consecutive years and consistently ranking in Training Magazine’s Top 125 organizations for six consecutive years.

The role of Executive Sous Chef within Morrison Healthcare offers an exciting and dynamic opportunity for culinary professionals passionate about healthcare foodservice. This position is integral to ensuring smooth kitchen operations in an acute care hospital setting. The Executive Sous Chef will be responsible for overseeing daily kitchen activities while maintaining a safe and sanitary environment for all kitchen staff. This role requires leadership, culinary skill, and a strong focus on compliance with company and regulatory standards. The Executive Sous Chef will plan menus, adhering to established corporate guidelines, and supervise the preparation of meals to meet quality, portioning, and presentation standards. Participation in inventory management, training of kitchen staff, and maintaining robust cleaning and maintenance protocols are also essential elements of the job. Additionally, the incumbent must ensure compliance with federal, state, and local health regulations through continuous monitoring and regular audits. Ideal candidates are entrepreneurial culinary professionals who thrive in high-volume, complex foodservice operations and are experienced with hands-on chef responsibilities, institutional cooking, and healthcare-specific culinary practices. The position offers a unique chance to contribute to an organization that values innovation, quality, and community impact in the healthcare foodservice sector.