Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Flexible Time Off
Job Description
Morrison Healthcare, a Compass Healthcare company, stands as a prominent leader in the healthcare food and nutrition services sector. With a far-reaching presence across the United States, Morrison Healthcare partners with more than 1,000 hospitals and healthcare systems, ensuring that patients and healthcare professionals experience quality and personalized dining options. With a team comprised of over 31,000 dedicated associates nationwide, the company takes pride in leveraging the Power of Food to support the healing and healthful missions of its clients. The establishment’s commitment extends beyond mere food service, aiming to transform healthcare dining into an enriching and comforting experience for patients during their recovery journey.
The company’s legacy, spanning over 70 years, is marked by its consistent delivery of culinary excellence and nutritional expertise. Morrison Healthcare employs more than 1,600 registered dietitians and 1,200 executive chefs, and annually serves upwards of 600 million meals. This level of operation underscores the company’s capability in managing large-scale, high-quality foodservice operations while maintaining strict adherence to health and safety standards. Recognized repeatedly as one of Modern Healthcare’s Best Places to Work and honored with the Top 125/APEX Award for training excellence, Morrison Healthcare invests heavily in employee development and workplace culture.
The Sous Chef role is an exciting and pivotal position within the Culinary Department of any facility under the Morrison Healthcare umbrella. Reporting directly to the Executive Chef, the Sous Chef assists in managing daily culinary operations that include supervising, preparing, and cooking an array of food items. This position involves collaborative menu development and the creative presentation of daily meals, ensuring that each dish meets the highest standards of quality and nutrition. The Sous Chef also plays an integral role in leading hourly team members, providing guidance to deliver exceptional culinary service consistently.
This role is perfect for an energetic and entrepreneurial culinary professional who thrives in a fast-paced, high-volume environment. In addition to menu planning and food preparation, the Sous Chef is responsible for managing cost controls and assisting with ordering and budgeting under the leadership of the Executive Chef. The position requires a detailed understanding of nutritional requirements, food production, sanitation standards, and presentation aesthetics. It offers an opportunity to engage with new culinary programs and cater to various events, further enhancing the culinary experience delivered by Morrison Healthcare.
Morrison Healthcare fosters a supportive and dynamic workplace, emphasizing continuous improvement and client satisfaction. The company encourages its culinary team to participate in client satisfaction activities and marketing initiatives, ensuring an ongoing alignment of service delivery with client expectations. Working as a Sous Chef at Morrison Healthcare is more than a job – it’s a chance to contribute meaningfully to improving patient experiences through innovative and nourishing foodservice solutions in a healthcare setting.
The company’s legacy, spanning over 70 years, is marked by its consistent delivery of culinary excellence and nutritional expertise. Morrison Healthcare employs more than 1,600 registered dietitians and 1,200 executive chefs, and annually serves upwards of 600 million meals. This level of operation underscores the company’s capability in managing large-scale, high-quality foodservice operations while maintaining strict adherence to health and safety standards. Recognized repeatedly as one of Modern Healthcare’s Best Places to Work and honored with the Top 125/APEX Award for training excellence, Morrison Healthcare invests heavily in employee development and workplace culture.
The Sous Chef role is an exciting and pivotal position within the Culinary Department of any facility under the Morrison Healthcare umbrella. Reporting directly to the Executive Chef, the Sous Chef assists in managing daily culinary operations that include supervising, preparing, and cooking an array of food items. This position involves collaborative menu development and the creative presentation of daily meals, ensuring that each dish meets the highest standards of quality and nutrition. The Sous Chef also plays an integral role in leading hourly team members, providing guidance to deliver exceptional culinary service consistently.
This role is perfect for an energetic and entrepreneurial culinary professional who thrives in a fast-paced, high-volume environment. In addition to menu planning and food preparation, the Sous Chef is responsible for managing cost controls and assisting with ordering and budgeting under the leadership of the Executive Chef. The position requires a detailed understanding of nutritional requirements, food production, sanitation standards, and presentation aesthetics. It offers an opportunity to engage with new culinary programs and cater to various events, further enhancing the culinary experience delivered by Morrison Healthcare.
Morrison Healthcare fosters a supportive and dynamic workplace, emphasizing continuous improvement and client satisfaction. The company encourages its culinary team to participate in client satisfaction activities and marketing initiatives, ensuring an ongoing alignment of service delivery with client expectations. Working as a Sous Chef at Morrison Healthcare is more than a job – it’s a chance to contribute meaningfully to improving patient experiences through innovative and nourishing foodservice solutions in a healthcare setting.
Job Requirements
- Education level equivalent to A.S. degree or relevant experience
- experience in culinary and kitchen management
- ability to manage cost controls
- proficiency with computer applications
- willingness to participate in client satisfaction programs
- ServSafe certification preferred
- ability to work in a high-volume kitchen environment
Job Qualifications
- A.S. degree or equivalent experience
- progressive culinary or kitchen management experience
- catering experience preferred
- high volume foodservice operations experience
- institutional and batch cooking experience
- knowledge of food trends and sanitation
- computer proficiency including Microsoft Office and Outlook
- ServSafe certification highly desirable
Job Duties
- Assist the Executive Chef with managing cost controls and expenditures
- assist the Executive Chef with planning and creating menus
- produce and execute catering events
- roll out new culinary programs with Company marketing and culinary team
- supervise hourly kitchen staff
- develop daily menu items and garnishment
- assist with ordering supplies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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