SYSTEMS RETAIL EXECUTIVE SOUS CHEF I

Compass Group

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, 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 more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, 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 more than 600M meals annually.Job SummaryThe Systems Retail/Cafeteria Executive Sous Chef serves as an enterprise-level culinary support leader for the Cleveland Clinic hospital system in Florida. This role provides direct operational support to the Executive Chefs at each facility, ensuring excellence across all retail and cafeteria kitchen operations. The position is responsible for upholding the highest standards of food quality, safety, and sanitation while guiding teams in the execution of corporate culinary programs and service initiatives. MUST reside in the Port St Lucie or Stuart area. MUST be willing to travel between 5 hospitals in the FL region.

Nice To Haves

B.S. in Culinary Arts, Food Service Technology/Management, or related field; or A.O.S. in Culinary Arts with additional specialized training
3–5 years of relevant culinary leadership experience
Comprehensive mastery of multiple kitchen stations and production roles
Ability to adapt quickly, problem solve, and execute high quality food production on demand
Strong understanding of food costing, product quality, and culinary standards
Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet applications
Excellent interpersonal, customer service, and written/verbal communication skills

Responsibilities

Ensures high quality food items are creatively prepared, presented, and executed in a cost effective manner
Assists with planning, ordering, inventory management, and all phases of food production
Supports cost control initiatives and monitors expenditures for each account
Implements new culinary programs in partnership with marketing and culinary leadership
Supervises team members to maintain cleanliness, organization, and sanitation throughout kitchen operations
Motivates, trains, and develops back of house staff to achieve operational goals and uphold culinary standards
Performs additional duties as assigned to support enterprise culinary operations