TRAVELING SOUS CHEF - ASHEVILLE, NC

Compass Group•Asheville, NC

2d•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 focuses on creating personalized dining experiences for patients and in their cafés to support the healing and health missions of their clients. With over 70 years of experience serving large health systems, Morrison combines culinary, nutritional, and operational expertise to deliver consistent quality and transform the healthcare experience. Morrison has been recognized as one of Modern Healthcare’s Best Places to Work since 2012 and named a Top 125/APEX Award Training Organization by Training Magazine. The company employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. This position is eligible for an Employee Referral Bonus. If you know a qualified candidate, please use the ‘job search’ in PeopleHub to refer them and email them a link to apply. Referral status can be checked through your profile in Careers in PeopleHub under ‘referral tracking.’ For Employee Referral guidelines, FAQs, and the Compass Employee Referral Policy, email [email protected]. Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and work with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team