SOUS CHEF

Compass Group•MONCKS CORNER, SC

29d•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 over 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 qualified, please use the ‘job search’ in PeopleHub to refer them and email them a link to apply. 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: Bring your culinary talent and leadership experience to an opportunity where you can make a lasting impact. If you have built your career in restaurants, hotels, resorts, country clubs, catering, or banquet operations, your experience can translate well into this Sous Chef role. Healthcare experience is not required. As the Sous Chef, you will work alongside the Executive Chef to lead daily culinary operations, develop menus, execute catering events, and deliver high-quality food with outstanding presentation. You will help supervise and develop the culinary team while maintaining standards for quality, safety, sanitation, and cost control. This is an excellent opportunity for a creative, hands-on culinary professional who is ready to take the next step in their career with a growing organization.

Requirements

Culinary leadership experience from a restaurant, hotel, resort, country club, catering, banquet, or other high-volume foodservice operation
Experience leading a kitchen team and managing daily production
Strong knowledge of food quality, presentation, sanitation, inventory, and food-cost controls
Comfortable using Microsoft Office, email, and basic computer systems
A hands-on leader with creativity, energy, and a passion for developing people
Healthcare experience is not required. We welcome chefs who are ready to bring their restaurant, hospitality, or catering experience into a new and rewarding culinary environment.

Nice To Haves

Catering or banquet experience is a plus
Culinary degree preferred but not required; equivalent professional experience will be considered
ServSafe certification preferred

Responsibilities

Partner with the Executive Chef to lead daily kitchen and culinary operations
Assist with menu planning, recipe development, production, and presentation
Prepare and execute high-quality meals and catering events
Supervise, train, motivate, and develop hourly culinary associates
Help manage food costs, inventory, ordering, and operating expenses
Maintain high standards for food quality, safety, sanitation, and presentation
Introduce new culinary programs in partnership with the marketing and culinary teams
Create a positive, organized, and team-focused kitchen environment