HEALTHCARE CAFETERIA SOUS CHEF

Compass Group•Phoenix, AZ

2d•Onsite

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services, serving over 1,000 hospitals and healthcare systems nationwide. With over 31,000 associates, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance healing and healthful missions. Morrison has been serving major health systems for over 70 years, leveraging culinary, nutritional, and operational expertise. Recognized as one of Modern Healthcare’s Best Places to Work since 2012 and a Top 125/APEX Award Training Organization by Training Magazine, Morrison employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. The Healthcare Cafeteria Sous Chef will be responsible for the successful operation of the Culinary Department in an acute care setting. This role involves assisting in the supervision, preparation, and cooking of various food items, developing daily menu items, and their preparation and garnishment. The Sous Chef may supervise hourly associates and collaborate with the Executive Chef/Chef on new menu development and ordering. This is an opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
3-5 years of culinary experience
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

Catering experience a plus
Hospital/healthcare experience a PLUS
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team