Executive Sous Chef
Job Summary
The Executive Sous Chef is based out of a 1400-Bed Level 1 Trauma Center. This position is responsible for day to day Culinary Operations including hot and cold production for around 900-patient beds on the South Campus, along with a large Retail Cafe Operation. This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Key Responsibilities
- Ensures that high quality food items are creatively prepared and presented in a cost effective manner
- Assists in all phases of planning, ordering, inventory, and food preparation
- Supports the management of cost controls and control expenditures for the account
- Rolls out new culinary programs in conjunction with the marketing and culinary teams
- Supervises around 20 associates per shift, to ensure the cleanliness, organization, and overall sanitation of the kitchen and pot/pan room
- Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation
- Performs other duties as assigned
Qualifications
- B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
- Minimum of 4 years of relevant chef experience, preferably in acute care or another high volume setting
- Must be experienced in standardized corporate recipes, plating standards and Food Code requirement.
- Mastery of a wide variety of kitchen positions and stations
- Able to think on their feet, as well as create, produce, and serve on the fly
- Knowledge of food cost and how it pertains to a kitchen, product and quality identification
- Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
- Excellent interpersonal, customer service, and oral/written communication skills
Benefits
- Medical
- Dental
- Vision
- Life Insurance/AD
- Disability Insurance
- Retirement Plan
- Flexible Time Off
- Paid Parental Leave
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
About the Role
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.
Pay
$62,000 - 80,000
Schedule
Mostly day shifts 5:00am to 3:00pm, 7:00am to 5:00pm or 9:30am to 6:30pm; rotating weekends and holidays
Requirements
Relocation Assistance
Skills
None specified
Benefits
See above
Application Instructions
Applications are accepted on an ongoing basis.
Contact Information
Morrison Healthcare STACEY MOONEY