Job Overview
Benefits
Medical
Dental
Vision
life insurance/AD&D
Disability insurance
Retirement Plan
Flexible Time Off
Job Description
Morrison Healthcare, a Compass Healthcare company, is a premier leader in healthcare food and nutrition services, dedicated to enhancing patient and staff dining experiences across more than 1,000 hospitals and healthcare systems throughout the United States. With a strong presence built over 70 years, Morrison Healthcare serves more than 600 million meals annually, showcasing its vast operational scale and commitment to quality nutrition. The company employs over 31,000 associates nationwide, including more than 1,600 registered dietitians and 1,200 executive chefs, underscoring its deep expertise in culinary arts, nutrition, and healthcare food service management. Morrison Healthcare's mission centers on using the Power of Food to create personalized, healthful dining experiences in hospital settings and cafés, thus advancing the healing process and supporting the wellness goals of patients and healthcare providers alike. Having earned recognition as one of Modern Healthcare's Best Places to Work and a Top 125/APEX Award Training Organization by Training Magazine since 2012, Morrison Healthcare emphasizes professional development, employee satisfaction, and operational excellence across all its locations.
The role of Sous Chef at Morrison Healthcare is a key position within its Culinary Department, responsible for supporting the culinary leadership and ensuring smooth daily food service operations in healthcare facilities. The Sous Chef works closely with the Executive Chef to oversee food preparation, menu development, and quality control, with a focus on nutritional needs and cost management. This role involves supervising team members, assisting in ordering and inventory control, and implementing new culinary programs aligned with company standards and client marketing strategies. The position requires an energetic and entrepreneurial culinary professional who can thrive in high-volume, complex foodservice environments, often catering to varying dietary requirements specific to the healthcare industry. The Sous Chef is instrumental in executing catering events and rolling out innovative food service solutions that meet both operational goals and patient satisfaction targets. This dynamic, hands-on role offers a unique opportunity to contribute to a nationally recognized company renowned for its commitment to excellence in healthcare foodservice. Morrison Healthcare offers a robust benefits package inclusive of medical, dental, vision, retirement, and various wellness programs, reflecting its dedication to associate well-being and career growth.
The role of Sous Chef at Morrison Healthcare is a key position within its Culinary Department, responsible for supporting the culinary leadership and ensuring smooth daily food service operations in healthcare facilities. The Sous Chef works closely with the Executive Chef to oversee food preparation, menu development, and quality control, with a focus on nutritional needs and cost management. This role involves supervising team members, assisting in ordering and inventory control, and implementing new culinary programs aligned with company standards and client marketing strategies. The position requires an energetic and entrepreneurial culinary professional who can thrive in high-volume, complex foodservice environments, often catering to varying dietary requirements specific to the healthcare industry. The Sous Chef is instrumental in executing catering events and rolling out innovative food service solutions that meet both operational goals and patient satisfaction targets. This dynamic, hands-on role offers a unique opportunity to contribute to a nationally recognized company renowned for its commitment to excellence in healthcare foodservice. Morrison Healthcare offers a robust benefits package inclusive of medical, dental, vision, retirement, and various wellness programs, reflecting its dedication to associate well-being and career growth.
Job Requirements
- Must have a high school diploma or equivalent
- proven experience in culinary or kitchen management
- ability to handle high volume and complex foodservice operations
- knowledge of food safety, sanitation, and cost control
- computer literacy including Microsoft Office and email
- willingness to participate in client satisfaction programs
- ServSafe certified preferred
Job Qualifications
- A.S. degree or equivalent experience
- some progressive culinary or kitchen management experience
- catering experience a plus
- experience in high volume, complex foodservice operations
- knowledge of institutional and batch cooking
- comprehensive understanding of food and catering trends
- proficiency with computers including Microsoft Office, Outlook, email, and internet
- ServSafe certification highly desirable
- strong organizational and communication skills
Job Duties
- Assist the Executive Chef with managing cost controls and expenditures for the account
- assist the Executive Chef with planning and creating menus
- produce and execute catering events
- roll out new culinary programs in conjunction with company marketing and culinary team
- supervise hourly associates in food preparation and cooking
- maintain food quality, sanitation, and presentation standards
- participate in client satisfaction programs and activities
Job Location
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