Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $22.00 - $24.00
Work Schedule
Weekend Shifts
Benefits
Retirement Plan
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identify Theft Protection
Pet insurance
Medical
Dental
Vision
Life insurance
Disability insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid Time Off
Job Description
Morrison Healthcare is a leading provider of healthcare foodservice solutions with a rich history spanning over 70 years. As a division of Compass Group, a global leader in foodservice and support services, Morrison Healthcare specializes in delivering superior culinary, nutritional, and operational expertise to top-tier health systems nationwide. The company employs more than 31,000 dedicated team members, including over 1,600 registered dietitians and 1,200 executive chefs, all committed to enhancing patient care, supporting caregivers, and nurturing the communities they serve. Morrison Healthcare fosters a culture built on caring for people, promoting inclusion, and creating meaningful moments through their commitment to quality and excellence in every meal served. Located at Cleveland Clinic, one of the most prestigious healthcare institutions, Morrison Healthcare supports the facility’s mission by providing exceptional culinary services that meet the highest standards in healthcare foodservice.
The full-time Sous Chef position at the Cleveland Clinic location (9500 Euclid Ave, Cleveland, OH 44195) offers a vital opportunity to engage in a meaningful role where culinary leadership directly impacts patient and caregiver well-being. This role works a Monday to Friday shift from 9:00 AM to 1:00 PM, with some evenings, weekends, and holidays required to meet operational needs. The compensation ranges from $22 to $24 per hour, reflecting the company’s commitment to competitive pay. The Sous Chef is primarily responsible for directing, coordinating, and evaluating kitchen operations including food production and food-service staff performance. This role involves supervising cooks and other associates engaged in meal preparation and service, ensuring strict compliance with food handling, sanitation, and customer service standards. The Sous Chef plays a critical role in maintaining high food quality, proper presentation, portion control, and food safety at all times, ensuring meals are prepared and served according to established recipes and schedules.
Additional responsibilities include overseeing hourly kitchen associates involving hiring, scheduling, payroll processing, training, counseling, performance evaluations, and recommending disciplinary actions when necessary. The Chef also tracks inventory by monitoring food usage and waste, manages product quality through inspection upon receipt, and ensures all kitchen equipment and workstations are kept clean and sanitary. This role requires active participation in recipe selection and menu development, contributing innovative ideas to enhance the culinary offerings. Morrison Healthcare emphasizes professional development, teamwork, and accountability, empowering their chefs to excel as leaders and advocates for nutritional excellence in a healthcare environment. By joining Morrison Healthcare, the Sous Chef not only advances their culinary career but also contributes significant value to patient care and community health outcomes, fostering a workplace where quality and compassion intersect.
The full-time Sous Chef position at the Cleveland Clinic location (9500 Euclid Ave, Cleveland, OH 44195) offers a vital opportunity to engage in a meaningful role where culinary leadership directly impacts patient and caregiver well-being. This role works a Monday to Friday shift from 9:00 AM to 1:00 PM, with some evenings, weekends, and holidays required to meet operational needs. The compensation ranges from $22 to $24 per hour, reflecting the company’s commitment to competitive pay. The Sous Chef is primarily responsible for directing, coordinating, and evaluating kitchen operations including food production and food-service staff performance. This role involves supervising cooks and other associates engaged in meal preparation and service, ensuring strict compliance with food handling, sanitation, and customer service standards. The Sous Chef plays a critical role in maintaining high food quality, proper presentation, portion control, and food safety at all times, ensuring meals are prepared and served according to established recipes and schedules.
Additional responsibilities include overseeing hourly kitchen associates involving hiring, scheduling, payroll processing, training, counseling, performance evaluations, and recommending disciplinary actions when necessary. The Chef also tracks inventory by monitoring food usage and waste, manages product quality through inspection upon receipt, and ensures all kitchen equipment and workstations are kept clean and sanitary. This role requires active participation in recipe selection and menu development, contributing innovative ideas to enhance the culinary offerings. Morrison Healthcare emphasizes professional development, teamwork, and accountability, empowering their chefs to excel as leaders and advocates for nutritional excellence in a healthcare environment. By joining Morrison Healthcare, the Sous Chef not only advances their culinary career but also contributes significant value to patient care and community health outcomes, fostering a workplace where quality and compassion intersect.
Job Requirements
- High school diploma or equivalent
- Minimum of five years culinary leadership experience
- Ability to work some evenings, weekends, and holidays
- Ability to perform essential job functions with or without reasonable accommodation
- Strong organizational and supervisory skills
- Ability to maintain sanitation and food safety standards
- Experience in inventory management and quality inspections
Job Qualifications
- Five years of culinary leadership experience
- Knowledge of food handling and sanitation standards
- Ability to supervise and coordinate kitchen staff
- Experience with scheduling, training and payroll management
- Skilled in food preparation according to standardized recipes
- Strong attention to detail in food presentation and quality control
- Excellent communication and interpersonal skills
- Ability to work flexible hours including evenings, weekends and holidays
Job Duties
- Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food
- Ensures all food handling, sanitation and customer service standards are met
- Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action
- Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules
- Serves meals or prepares for delivery
- Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures
- Tracks food use, waste and consumption to requisition or purchase product
- Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory
- Maintains sanitation of equipment, supplies and utensils
- Cleans workstation thoroughly before leaving area
- Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements
- Helps select and develop recipes and menus
- Performs other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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