Sous Chef - Orlando, FL

Morrison Healthcare is a prominent national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems across the United States. As a division of Compass Group, Morrison Healthcare specializes in providing top-quality food services tailored to the unique needs of healthcare environments. The company prides itself on delivering socially responsible practices and exceptional guest experiences through its hospital kitchens, restaurants, and cafés. Morrison’s commitment to wellness and sustainability is embedded in its comprehensive Mindful Choices® platform, which promotes healthful eating and incorporates a deep understanding of behavioral change in food consumption.

Morrison Healthcare’s initiatives align with the Partnership for a Healthier America’s (PHA) Hospital Healthy Food Initiative, positively impacting up to 41 million patients and delivering 500 million hospital meals annually. The company employs more than 1,200 registered dietitians, 300 executive chefs, and a strong team of 17,000 professional food service members. Recognized repeatedly as one of Modern Healthcare’s "Top 100 Best Places to Work in Healthcare" for five consecutive years and listed among Training Magazine’s Top 125 organizations for six straight years, Morrison Healthcare demonstrates a strong commitment to employee development and workplace excellence.

The role of Sous Chef at Morrison Healthcare is a dynamic and rewarding opportunity for culinary professionals seeking to advance their careers in the healthcare food service industry. As a Sous Chef, you will play a vital role in overseeing the successful operation of the Culinary Department within a healthcare facility. This position involves assisting the Executive Chef with daily management tasks such as supervising food preparation and cooking, assisting with menu development, and coordinating daily operations to ensure efficient workflow and high-quality food production. You will often lead and supervise hourly kitchen staff and collaborate closely with the Executive Chef to develop innovative menus and manage ordering processes.

This role requires a high level of culinary expertise, leadership, and organizational skills to maintain the company’s standards for food quality, safety, and guest satisfaction. In addition, the Sous Chef is responsible for implementing cost controls, managing catering events, and supporting the rollout of new culinary programs in conjunction with company marketing and culinary teams. The position offers an exciting chance to contribute to a company that prioritizes health, wellness, sustainability, and operational excellence in food service. Candidates who are energetic, entrepreneurial, and passionate about delivering superior culinary experiences will find this role exceptionally fulfilling.