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 a Sous Chef in a healthcare food service environment, you are responsible for supporting the overall success of the dining program and overseeing daily culinary operations. This role assists with all phases of meal planning, purchasing, inventory management, food production, and quality assurance. The Sous Chef ensures compliance with healthcare dietary requirements, food safety regulations, infection control standards, and organizational policies while maintaining high standards for food quality, nutrition, freshness, and presentation. This position also leads, trains, and supports culinary team members to provide exceptional dining experiences that promote resident satisfaction, health, and well-being.

Essential Duties and Responsibilities

• Assist in coordinating and participating in the preparation and production of meals, snacks, and special dietary menus for residents, patients, staff, and guests.
• Support menu planning and recipe development in collaboration with Registered Dietitians and food service leadership to meet nutritional and therapeutic diet requirements.
• Ensure all food is prepared and served in accordance with established food safety, sanitation, and healthcare regulations.
• Assist with implementing new culinary initiatives, resident-focused dining programs, and seasonal menu offerings.
• Monitor production schedules and distribute daily production sheets to ensure efficient kitchen operations.
• Assist in managing inventory, ordering supplies, and controlling food and labor costs.
• Supervise, train, coach, and motivate culinary staff while promoting teamwork and professional development.
• Conduct routine quality checks to ensure food quality, consistency, portion control, and presentation standards are met.
• Maintain accurate records related to meal production, food temperatures, sanitation, and inventory.
• Perform other duties as assigned.

Qualifications

• Minimum of 5 years of culinary experience, including at least 1 year in a supervisory or management role.
• Experience in healthcare, long-term care, senior living, rehabilitation, hospital, or related food service operations preferred.
• Knowledge of therapeutic diets, modified texture diets, nutritional requirements, food safety, sanitation, quality standards, food cost controls, and production management.
• Ability to develop and distribute production sheets and manage multiple priorities in a fast-paced healthcare environment.
• Strong leadership, supervisory, coaching, training, and team development skills.
• ServSafe Certification or equivalent Department of Health food safety certification preferred.
• Proficient computer skills, including Microsoft Office applications such as Excel.
• Associate's Degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Excellent communication skills and a commitment to resident-centered dining and customer service excellence.