Sous Chef / Senior Cook / Kitchen Manager
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 Summary Working as the Sous Chef / Senior Cook / Lead Line Cook / Kitchen Manager, you will support the successful operation of the Culinary Department for a 250-bed acute care facility that also offers two retail cafes and catering services. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and work with Executive Chef/Senior Director to develop new menus and assist with ordering. This is an exciting entry-level opportunity for an energetic, entrepreneurial Culinary professional.
Nice To Haves
- A.S. or equivalent experience
- 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 client satisfaction programs/activities
- 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
Benefits
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Flexible Time Off
- Paid Parental Leave
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
Associate degree
