CHEF, SOUS I

Morrison LivingSalary:$75,000 - $80,000RELOCATION ASSISTANCE IS AVAILABLE!!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. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, SummarySummary: 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 puter skills and knowledge of MS Office products including Excel.Associate’s degree in Culinary Arts is preferred.Apply to Morrison Living today!Morrison Living is a member of Compass Group USAClick here to Learn More about the Compass StoryJob SummaryThis Sous Chef I role is a hands-on, production-focused position and is a strong opportunity for experienced line cooks ready to move from an hourly role into a salaried position.This role offers a clear increase in earning potential compared to traditional hourly line cook positions, with a salary of up to $65,000 per year. It is ideal for culinary professionals with experience in high-volume batch cooking and production who want to continue cooking while gaining leadership and operational experience.The position also offers Flexible Time Off, meaning time off is not capped at a set number of days per year and can be taken as needed, provided business needs and performance expectations are met.As part of a large, established company, this role provides long-term career development, internal advancement opportunities, and a stable work environment.---Essential Duties and Responsibilities Actively participate in hands-on cooking, high-volume batch cooking, and daily food production Assist with planning and executing menus and production schedules Ensure all food meets company standards for quality, freshness, and presentation Follow all food safety, sanitation, and health department regulations Assist with ordering, inventory management, and cost controls Utilize and help maintain production sheets and standardized recipes Support the rollout of new culinary programs in collaboration with culinary and marketing teams Help train and support back-of-house associates through hands-on leadership Perform other duties as assigned---Qualifications Strong culinary production experience required; high-volume or batch cooking experience preferred Experience in restaurants, corporate dining, education, healthcare, military, hotels, or similar food service operations Solid understanding of food safety, sanitation, and kitchen organization Ability to follow and execute production sheets and standardized recipes Comfortable working in a fast-paced, high-volume kitchen environment Leadership experience is a plus, but motivated line cooks ready to grow are encouraged to apply ServSafe or Department of Health Certification preferred Basic computer skills, including familiarity with Excel, preferred Associate’s degree in Culinary Arts preferred, or equivalent professional experience

Created: 2026-02-06