Morrison Living
Salary : $55,000 - $65,000
Other Forms of Compensation :
Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century.
Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals.
Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people.
This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time.
Job Summary
Summary : As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions.
The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation.
The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
Essential Duties and Responsibilities :
- Assists in coordinating and participating in the preparation and cooking of various food items.
- Assists with planning and creating menus.
- Rolls out new culinary programs in conjunction with the marketing and culinary team.
- Assists with managing cost controls and controlling expenditure.
- Performs other duties as assigned.
Qualifications :
- 5 years of related culinary experience including 1 year at the management level.
- Experience in restaurants, hotels, corporate dining, education, military, health care, and / or related food service operations.
- Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
- Ability to set up and distribute production sheets.
- Supervisory, leadership, training, management, and coaching skills.
- ServSafe or Department of Health Certification is preferred.
- Computer skills and knowledge of MS Office products including Excel.
- Associate’s degree in Culinary Arts is preferred.
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