Senior Sous Chef

Compass Group•Saint Louis, MO

18h•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 focuses on creating personalized dining experiences to support the healing and health missions of its clients. The company has a long-standing reputation, serving major health systems for over 70 years and leveraging culinary, nutritional, and operational expertise. Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and a Top 125/APEX Award Training Organization. The company employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. This role as Senior Sous Chef will support the successful operation of the Culinary Department within a large level 1 trauma center (1400 beds). The position involves day-to-day culinary management in the NEW Plaza West Kitchen, which serves approximately 800 patients daily and a large retail cafeteria. Key responsibilities include maintaining culinary and retail standards, ensuring recipe compliance, managing payroll, overseeing sanitation and dish room functions, and conducting training. The Senior Sous Chef will assist with food preparation and cooking, develop daily menu items, and may supervise 15-17 hourly associates. Collaboration with the Executive Chef and System Executive Chef on menu development and ordering is also part of the role. This is an opportunity for an energetic and entrepreneurial Culinary professional.

Requirements

Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
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 patient satisfaction programs/activities

Nice To Haves

A.O.S. Degree in Culinary Arts or culinary certificate and required experience
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
Maintaining culinary and retail standards
Recipe compliance
Payroll
Sanitation
Dish room functions
Training
Supervision of 15-17 hourly associates
Working with the Executive Chef and System Executive Chef to develop new menus
Assist with ordering