SR SOUS CHEF, BENCH - HOSPITALS

Compass Group•Dearborn Heights, MI

About The Position

As a bench Senior Sous Chef, you will support the successful operation of the Culinary Department across multiple hospital facilities within the Detroit metro market, floating between accounts as needed based on business demands such as vacancies, new account openings, or operational support. In this role, you will assist with the supervision, preparation, and execution of foodservice operations while ensuring high standards of quality, safety, and customer satisfaction. Working closely with the Executive Chef and leadership team, you will help develop menus, support ordering and inventory processes, lead catering execution, and provide hands‑on culinary leadership to hourly associates. This is an excellent opportunity for a motivated, adaptable, and entrepreneurial culinary professional seeking exposure across multiple healthcare environments.

Requirements

Associate Occupational Studies (A.O.S.) degree in Culinary Arts, culinary certificate, or equivalent combination of education and experience
Some progressive culinary or kitchen management experience, based on formal degree or training
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficiency in basic computer applications, including Microsoft Word, Excel, PowerPoint, Outlook, and email
Willingness to participate in patient satisfaction programs and initiatives

Nice To Haves

Catering experience preferred
Experience in high‑volume, complex foodservice operations strongly preferred
Institutional and batch‑cooking experience helpful; healthcare experience a plus
ServSafe Certification highly desirable

Responsibilities

Assist the Executive Chef in managing food costs, labor controls, and overall expenditures for assigned accounts
Support menu planning, development, and execution in alignment with corporate culinary standards and patient satisfaction goals
Supervise, prepare, and cook a variety of food items, ensuring quality, consistency, and proper presentation
Lead and execute catering events, including preparation, service, and post‑event follow‑up
Support the rollout of new culinary programs in partnership with the Company’s marketing and culinary teams
Supervise and train hourly associates in food preparation, equipment use, and food safety practices as assigned
Ensure compliance with all food safety, sanitation, and regulatory standards
Participate in patient satisfaction initiatives and activities as required
Additional duties as assigned