SOUS CHEF

Compass Group•Rome, GA

4d•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 the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for over 70 years, leveraging culinary, nutritional, and operational expertise. Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves over 600 million meals annually. This position is eligible for an Employee Referral Bonus. If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job Summary: SOUS CHEF – MORRISON HEALTHCARE Bring your restaurant, hotel, resort, catering, or corporate dining experience to Morrison Healthcare. Healthcare experience is not required—we’re looking for strong culinary skills, hands-on leadership, and a passion for great food. As Sous Chef, you will partner with the Executive Chef to lead daily kitchen operations, develop menus, prepare high-quality meals, and execute catering events. You’ll help build a team that takes pride in its work while maintaining food quality, safety, service, and cost standards. This is an exciting opportunity for an energetic culinary professional who enjoys creating great food, developing people, and keeping a busy kitchen running smoothly. The ideal candidate is an employee-focused leader with a firm but fair management style who sets clear expectations and leads by example.

Requirements

Progressive culinary experience with kitchen leadership or supervisory responsibilities.
Experience in restaurants, hotels, resorts, catering, corporate dining, colleges, or other high-volume foodservice operations.
Ability to coordinate production, manage multiple priorities, and maintain quality during busy service periods.
Knowledge of food trends, presentation, sanitation, purchasing, inventory, and cost controls.
Ability to motivate employees, provide clear direction, and support team development.
Comfortable using Microsoft Office, Outlook, and computer-based ordering and operational systems.
Commitment to guest service and client satisfaction.

Nice To Haves

Associate degree in Culinary Arts or equivalent practical experience.
Catering, banquet, or large-scale food production experience is a plus.
ServSafe certification highly desirable.

Responsibilities

Support the Executive Chef in overseeing daily food preparation, production, and service.
Assist with planning menus that deliver variety, flavor, and appealing presentation.
Train, coach, and supervise hourly culinary associates.
Assist with ordering, inventory, food cost controls, waste reduction, and account expenses.
Plan, produce, and execute catering events, from daily meetings to special functions.
Introduce new culinary programs in partnership with company marketing and culinary teams.
Maintain a clean, organized kitchen and consistent food safety and sanitation practices.
Build positive relationships with associates, guests, and the client.