Executive Kitchen Assistant
2 days ago
We are seeking a skilled and experienced Sous Chef to join our team at Morrison Healthcare. As a Sous Chef, you will be responsible for the successful operation of the Culinary Department for a high-volume, bustling healthcare 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 Executive Chef/Chef to develop new menus and assist with ordering.
This is an exciting opportunity for an energetic, entrepreneurial Culinary professional who is passionate about delivering exceptional customer service and creating a positive dining experience for our patients and staff.
Key responsibilities of this role include:
- Assisting the Executive Chef with managing cost controls and controlling expenditures for the account.
- Assisting the Executive Chef with planning and creating menus.
- Producing and executing catering events.
- Rolling out new culinary programs in conjunction with Company marketing and culinary team.
To be considered for this role, you should have:
- 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.
- Experience with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
- Willingness to participate in client satisfaction programs/activities.
- ServSafe certification - highly desirable.
Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. We are a division of Compass Group and have more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
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