Traveling Sous Chef - Ny​/Ct

Morrison Healthcare

Salary: 80,000 - 85,000 / year based on experience

Other Forms of Compensation: Flexible Paid Time off, Travel Reimbursement, Benefits, 401K, Training

Pay Grade: [[]]

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 Power of Food to create personalized dining experiences for patients and in their cafés 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.

The Traveling Sous Chef provides culinary leadership and operational support across five healthcare food service accounts located throughout New York and Connecticut, including Poughkeepsie, NY;
Carmel, NY;
Danbury, CT;
Sharon, CT; and Norwalk, CT. This position serves as a regional culinary resource, traveling daily between accounts to support staffing, culinary execution, training, special events, and operational needs. The Traveling Sous Chef partners closely with Executive Chefs and site leadership to ensure consistent food quality, regulatory compliance, patient satisfaction, and successful implementation of company culinary initiatives. Reliable transportation and the ability to travel extensively within the assigned territory are required.

• Travel between assigned healthcare accounts to provide culinary and operational support as needed.
• Assist Executive Chefs with menu planning, recipe execution, and daily food production.
• Support kitchen operations during staffing shortages, vacancies, employee leaves, and high-volume periods.
• Monitor food quality, safety, sanitation, and presentation standards across all locations.
• Help manage food costs, inventory controls, purchasing practices, and overall account expenditures.
• Produce and execute catering functions, special events, and client-facing programs.
• Train and mentor culinary team members on best practices, food safety, production techniques, and company standards.
• Support the rollout of new culinary programs, seasonal menus, and marketing initiatives in collaboration with corporate culinary and marketing teams.
• Ensure compliance with healthcare regulations, HACCP procedures, and local health department requirements.
• Participate in client satisfaction initiatives and assist with resolving operational challenges to maintain exceptional service levels.
• Promote a culture of safety, teamwork, and customer service throughout all assigned locations.

• Associate degree in Culinary Arts, Hospitality, or related field; equivalent experience considered.
• Progressive culinary and kitchen management experience in healthcare, senior living, hospitality, or contract food service environments.
• Experience supporting multiple locations or regional operations preferred.
• Catering and special event experience strongly preferred.
• High-volume, complex food service operations experience highly desirable.
• Institutional, healthcare, and batch cooking experience preferred.
• Comprehensive knowledge of food trends, quality standards, production methods, sanitation practices, food cost controls, and presentation techniques.
• Strong computer…