SOUS CHEF

Compass Group•Sandy Springs, GA

2d•Onsite

About The Position

Join Morrison Healthcare at Scottish Rite in Atlanta and bring your culinary skills to work that makes a difference. For a child in the hospital, a familiar favorite can offer comfort. For a parent, a good meal can provide a welcome break. You’ll help create those moments through food prepared with care. As the Sous Chef, you will partner with the Executive Chef to lead daily kitchen operations, deliver fresh, high-quality meals, and build a team that takes pride in every plate. This is a hands-on role for someone who brings creativity, sets clear expectations, and enjoys helping others grow. Experience in restaurants, hotels, resorts, or catering? Bring it. Your culinary talent and leadership skills can make a meaningful impact here.

Requirements

Progressive culinary experience with kitchen leadership responsibilities.
Background in high-volume restaurants, hotels, catering, healthcare, or other foodservice operations.
Knowledge of food production, menu planning, sanitation, presentation, and food cost controls.
Strong communication and organization skills with a hands-on, supportive leadership style.
Proficiency with Microsoft Office, including Word, Excel, PowerPoint, and Outlook.
Willingness to participate in patient and client satisfaction initiatives.

Nice To Haves

Associate degree in Culinary Arts or equivalent experience.
Catering and batch cooking experience helpful.
ServSafe certification highly desirable.

Responsibilities

Support daily kitchen operations, including food preparation, production, presentation, and service.
Train, coach, and motivate kitchen associates while building a culture of teamwork, respect, and accountability.
Partner with the Executive Chef on menu planning, recipe development, and consistent food quality.
Assist with ordering, inventory, cost controls, and waste reduction.
Plan and execute catering events with attention to flavor, presentation, and timing.
Maintain a clean, organized kitchen and uphold food safety and sanitation standards.
Introduce new culinary programs alongside company marketing and culinary teams.
Use patient and client feedback to help improve the dining experience.