Sous Chef

Compass Group•Marshfield, WI

89d•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 for patients and in their cafés to support the healing and healthful missions of its clients. With over 70 years of experience serving large health systems, Morrison utilizes culinary, nutritional, and operational expertise to ensure consistency and enhance the healthcare experience. Morrison has been recognized as one of Modern Healthcare’s Best Places to Work since 2012 and a Top 125/APEX Award Training Organization by Training Magazine. The company employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. As the Sous Chef, you will be instrumental in the successful operation of the Culinary Department for a 300-bed acute care hospital. This role encompasses patient dining services, two retail café outlets, and catering services. You will assist in supervising food preparation and cooking, developing daily menu items, and overseeing their preparation and garnishment. The position may involve supervising hourly associates and collaborating with the Executive Chef on menu development and ordering. This is an excellent opportunity for a dynamic and entrepreneurial Culinary professional.

Requirements

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

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
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