SOUS CHEF

Sous Chef

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 cafs 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.

As Sous Chef, you will play a vital role in supporting the successful operation of the Culinary Department within a healthcare environment at a premier 300-bed facility in Westchester County, recognized for Five Star Service Awards. You will partner with the Executive Chef to oversee daily kitchen operations, ensuring the delivery of safe, high-quality meals that meet patient, retail, and catering needs. This role is ideal for an energetic, service-driven culinary professional who thrives in a fast-paced, patient-focused setting.

Key Responsibilities:

• Assist the Executive Chef in managing food, labor, and supply costs while maintaining strict budgetary controls
• Support the planning and development of patient, retail, and catering menus in compliance with healthcare nutrition standards and guidelines
• Supervise and participate in the preparation and service of meals, ensuring consistency, quality, and proper portioning
• Lead production and execution of catering and special events within the facility
• Provide day-to-day oversight of kitchen staff, ensuring adherence to food safety (ServSafe/HACCP), sanitation, and regulatory requirements
• Assist with ordering, inventory management, and waste reduction in a high-volume healthcare setting
• Ensure compliance with all safety, infection control, and dietary regulations specific to healthcare foodservice
• Support implementation of new culinary programs in partnership with clinical, marketing, and culinary teams

Preferred Qualifications:

• Associate's degree in Culinary Arts or equivalent experience in healthcare or institutional foodservice
• Progressive culinary or kitchen management experience, preferably in a hospital, senior living, or large-scale institutional setting
• Experience with high-volume production, batch cooking, and therapeutic or modified diets
• Pizza production and dough-making experience a plus
• Strong knowledge of food safety, sanitation standards, and healthcare regulatory requirements
• Familiarity with current healthcare dining trends, patient satisfaction initiatives, and quality improvement programs
• Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications
• Strong communication and customer service skills with a patient-first mindset
• ServSafe certification required or preferred; HACCP knowledge a plus