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Reports To: DIRECTOR FOOD NUTRITION SERVICES
Schedule: Varies to include nights and weekends on rotation
Direct Reports: 20
Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines.
Key Responsibilities:
Plans regular and modified menus according to established guidelines
Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Complies with federal, state and local health and sanitation regulations and department sanitation procedures
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
Three to five years of progressive culinary/kitchen management experience
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
ServSafe certified – highly desirable, or be willing to obtain within 12 months from hire date
You can review the job summary and post with interest https://career8.successfactors.com/sfcareer/jobreqcareer?jobId=370218&company=CGNA
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Vacancy expired!