EXECUTIVE SOUS CHEF II

Compass Group

8d•$65,000 - $67,000•Onsite

About The Position

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.Job SummaryThis individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff in an acute care setting. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

Requirements

B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
3-5 years of relevant culinary experience
Excellent interpersonal, customer service, and oral/written communication skills
Knowledge of food cost and how it pertains to a kitchen, product and quality identification
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Nice To Haves

High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful

Responsibilities

Coordinates activities of kitchen personnel engaged in preparation of food service
Ensures that high quality food items are creatively prepared and presented in a cost effective manner
Assists in all phases of planning, ordering, inventory, and food preparation
Supports the management of cost controls and control expenditures for the account
Rolls out new culinary programs in conjunction with the marketing and culinary teams
Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen
Performs other duties as assigned