Chef's Playbook
17
Chef’s Playbook
-
Upload
shannon-mcfarland -
Category
Documents
-
view
242 -
download
3
description
The chef's playbook is a one stop for all Morrison chefs.
Transcript of Chef's Playbook
Chef’s Playbook
Table of Contents
Table of Contents Welcome ......................................................................................................................................................................... 3
Food Philosophy .............................................................................................................................................................. 4
Corporate Social Responsibility ........................................................................................................................................ 5
Get Connected With Morrison Teams ............................................................................................................................... 6
Balance ............................................................................................................................................................. 6
Customer Experience ........................................................................................................................................ 6
Foodbuy ............................................................................................................................................................ 6
MPower ............................................................................................................................................................ 6
Marketing ......................................................................................................................................................... 7
My Compass ...................................................................................................................................................... 7
Nutrition/Wellness ............................................................................................................................................ 7
Training ............................................................................................................................................................ 7
Get Connected Contacts ................................................................................................................................................... 8
Culinary Services Directory .............................................................................................................................................. 9
Menus ........................................................................................................................................................................... 11
Retail Menu (Healthcare) ................................................................................................................................ 11
Patient Menu – Great Living ........................................................................................................................... 11
My Seasonal Menu .......................................................................................................................................... 11
Morrison Classic American Cuisine .................................................................................................................. 11
Steakhouse – Fine Dining ................................................................................................................................ 12
Bistro.............................................................................................................................................................. 12
Wellness/Flavors 450 (Senior Living) .............................................................................................................. 12
Opportunity Buy Program ................................................................................................................................ 12
Toolbox ......................................................................................................................................................................... 13
Aware Lessons ................................................................................................................................................ 13
Culinary Hiring Process ................................................................................................................................... 13
Food Safety .................................................................................................................................................... 13
Floor Stock Management ................................................................................................................................ 13
Inventory ........................................................................................................................................................ 13
Safety ............................................................................................................................................................. 14
Trim Trax ....................................................................................................................................................... 14
Webtrition ...................................................................................................................................................... 14
Training ...................................................................................................................................................................... 15
Associate Culinary Training Series (ACTS) ...................................................................................................... 15
American Culinary Federation ......................................................................................................................... 15
Culinary Certificate Program ........................................................................................................................... 15
iTrade/Instill ................................................................................................................................................... 15
Puree Training ................................................................................................................................................ 16
Trim Trax Training.......................................................................................................................................... 16
Webtrition Training ......................................................................................................................................... 16
Welcome
Chef, Welcome to the team! Whether you are an existing chef or new Culinary team member this playbook will serve as a guide for you to harness and grow your knowledge at Morrison. We know that you will be inundated with information and tools that you will receive in your account, and it’s never easy to remember it all! The goal of this playbook is to provide you and your staff with a quick reference guide and overview of key functions, responsibilities and tools. You serve as a very important role in the success of our company, and we hope that this playbook helps you on your journey from good to great! We wish you many successes during your career at Morrison.
Chef Cary Neff Vice President, Culinary Services
Food Philosophy
It’s more than a standard…It’s our philosophy…
We have a passion for life’s flavor
Our passion is to be a culinary leader that creates food that pleases all the senses of our
customers.
We enhance life’s flavor by creating foods from scratch that are alive with flavor and
nutrition. Food that is prepared using fresh, wholesome ingredients that are harvested in a
socially responsible way for the well-being of our clients, customers, team members and
environment.
Corporate Social Responsibility - CSR
Corporate Social Responsibility
Morrison believes that the health of our planet is directly connected to the health of our communities and the
people who live in them. Acting responsibly is part of our mission and we are committed to offering foods that
are body, mind and earth friendly. That’s way we are the only major foodservice management company to sign
the Healthy Food in Health Care Pledge and why we are committed to these initiatives:
Local purchasing
Sustainable seafood
Certified human/cage-free eggs
Poultry produced without human antibiotics
Social and ecological certified coffee
Waste reduction
Milk free from artificial growth hormones
Nutrition, health and wellness
Get Connected with Morrison
Balance
Balance is Compass Group’s end.to.end wellness solution that emphasizes moderation and encourages healthier
lifestyle choices. By linking elements of wellness, sustainability and humanity, Balance promotes lifestyles and
behaviors that can be maintained for the long-term. The tagline “It Takes You” challenges clients and
customers to personally engage in the journey to a healthier you, a healthier community and a healthier planet.
Click here to learn more about Balance.
Customer Experience
We believe that this simple resonating message unites all services into one culture. Our service message:
“Great Service Starts with Me” acts as a reminder to our associates of the importance of their role in
providing great and caring service to our customers. This “centering” statement is included in documents and
training moments that we use in our departments. Click here to learn more about the Customer Experience
Team.
Foodbuy
Foodbuy is the nation’s largest Group Purchasing Organization (GPO), focused exclusively on the $400 billion
foodservice marketplace. Foodbuy manages more than $9+ billion in food and food-related purchasing and
offers multi-unit foodservice operators a comprehensive suite of procurement and supply chain services ranging
from contract negotiation to fully outsourced purchasing. Supply chain efficiencies are realized by contracting
with qualified preferred national and local suppliers. Click here to learn more about the Foodbuy Team.
MPower
Morrison Management Specialists is strongly committed to charitable and outreach programs in all our
communities from coast to coast. The heart and soul of Morrison is “MPower,” the Company’s charitable arm
officially formed in 2005 as a 501(c) 3 nonprofit organization to assist those in need after the devastating
effects of Hurricane Katrina. MPower encourages team members to generously give to those in need.
Nationwide, MPower seeks to reach out and give back to the communities we serve through gifts to approved
charitable organizations. Morrison provides in-kind donations of food, equipment, volunteer time and financial
contributions to communities that have been negatively affected by natural disasters. Click here to learn more
about MPower.
Get Connected with Morrison
Marketing
Morrison Marketing team supports the company by being strategic leaders and executors and serving our
customers by coming up with creative, visionary ideas. The department owns the Morrison brands, listens to
the clients’ ideas and desires, implements marketing/communications programs, and finds solutions. Marketing
communications internally and externally to associates, clients, vendors and business partners; the department
creates and distributes various internal and external publications, develops campaigns, and produces invaluable
industry research. Click here to learn more about the Marketing Team.
My Compass
The My Compass website is a great tool for you to explore and learn more about Compass Group, other Sectors
and the Business Excellence programs. Click here to view the My Compass site.
Nutrition/Wellness
We support the core of why Morrison is in business – taking care of patients and residents through clinical
expertise and coordinating Medical Nutrition Therapy with the patient’s or resident’s overall treatment plan.
Click here to learn more about the Nutrition/Wellness Team.
Training
Great Training Starts Here! Our team is passionate about: training leaders for operational excellence,
supporting associates’ professional development goals, equipping senior leadership with tools to make better
business decisions and linking you to resources within Morrison and Compass Group. Click here to learn more
about the Training Team.
Get Connected Contacts
Resource Phone Other
Atlanta Support Center (404) 845-3330 5801 Peachtree Dunwoody Road
Atlanta, GA 30342
Mobile Support Center (800) 686-6322 4721 Morrison Drive, Suite 300
Mobile, AL 36609
Payroll (Morrison Only) (888) 295-7206 [email protected]
Fax: (980) 235-6100
Benefits Answer Line (800) 341-7763
Speak Up (866) 232-9273
Crisis Hotline (877) 710-6291
buySmart (877) 499-3663 [email protected]
Human Resources (877) 311-HRHR (4747) [email protected]
IT System Support Group (800) 686-6323 x3156 [email protected]
eMorrison Website www.eMorrison.com
Morrison Today www.MorrisonToday.com
Morrison Public Website www.IamMorrison.com
Morrison Webmail http://mail.iammorrison.com
Real Opportunities www.realopportunities.com
My Compass https://mycompass.compass-usa.com
Culinary Support Services Directory
Culinary Senior Leadership
Name Title Phone Email
Cary Neff Vice President, Culinary Services 520-977-9296 [email protected]
Curt Seidl Vice President, Culinary Support 404-803-5618 [email protected]
Kevin Dorr Senior, Corporate Executive Chef 615-428-5103 [email protected]
John Rifkin Senior, Corporate Executive Chef 610-223-1671 [email protected]
Culinary Support Team
Name Title Phone Email
Rachel Christenson Webtrition Database Support 414-395-3816 [email protected]
Casey Clarkson Culinary & Nutrition Assistant 314-301-9281 [email protected]
Heidi DeCosmo Executive Assistant, Cary Neff 404-964-1000 [email protected]
Shannon McFarland Culinary Support Manager 404-845-3367 [email protected]
Susan Terry Webtrition Database Manager 931-359-2247 [email protected]
Research & Development Culinary Team
Name Title Phone Email
Norbert Bomm Corporate Executive Chef, R&D 773-459-9478 [email protected]
Christian Hallowell Corporate Executive Chef, R&D 404-845-3319 [email protected]
RJ Harvey Executive Chef, R&D 404-845-3343 [email protected]
Brian Jones Executive Chef, R&D 404-236-7909 [email protected]
Desmon Short Chef, R&D 404-236-7881 [email protected]
Culinary Support Services Directory
Culinary Operations Team
Name Title Phone Email
Bruce Bartz Corporate Executive Chef 404-456-2864 [email protected]
David Cohen Corporate Executive Chef 845-475-7613 [email protected]
Jae Church Corporate Executive Chef 732-539-0778 [email protected]
Paul Easley Corporate Executive Chef 410-459-0011 [email protected]
Adam Grafton Corporate Executive Chef 267-221-6039 [email protected]
Richard Hoelzel Corporate Executive Chef 501-628-6608 [email protected]
Bryan Holloway Corporate Executive Chef 901-240-3308 [email protected]
Paul Jensen Corporate Executive Chef 615-332-2474 [email protected]
Brian Johnston Corporate Executive Chef 619-433-4957 [email protected]
Joe Kraft Corporate Executive Chef 520-404-2718 [email protected]
Richard Lewis Corporate Executive Chef 502-379-3942 [email protected]
Leny Longo Corporate Executive Chef 623-293-2033 [email protected]
James C. Minton Corporate Executive Chef 586-246-8135 [email protected]
Jonathan Reico Corporate Executive Chef 405-819-1165 [email protected]
Chris Richars Corporate Executive Chef 314-348-3150 [email protected]
Brian Salter Corporate Executive Chef 410-598-6946 [email protected]
Fred Scherger Corporate Executive Chef 941-525-2593 [email protected]
Mike Traynor Corporate Executive Chef 314-304-8223 [email protected]
Peter Valkenberg Corporate Executive Chef 914-907-0269 [email protected]
Willis Williams Corporate Executive Chef 803-240-9193 [email protected]
Menus
Retail Menu (Healthcare)
The core retail menu along with enhanced tools and resources truly match our food philosophy. Our core menu
reflects our company’s culinary vision of becoming the world’s leading, health, wellness, service and food
provider. The goals of this menu are simple: our passion to deliver on health and wellness; our promise to
deliver on flavor first and industry leading innovation; and our commitment to drive purchasing compliance and
keep cost down.
Patient Menu – Great Living (Healthcare)
Great living meals have a mission. To make sure all patients no matter what their condition never feel
deprived. To help patients understand that they can eat flavorfully while eating healthy. Great living, with
great food. Our great living menu will give all patients the nutrition they need without compromising the flavor
they want in the foods they eat while they’re in the hospital and when they go home. We will achieve this with
a menu abundant in whole grains, fresh seasonal fruits and vegetables, legumes and lean meats enhanced with
fresh herbs and spices.
My Seasonal Menu (Senior Living)
Every six months, representatives from culinary, nutrition, operations and purchasing convene as a cross
functional team to develop a seasonal four-week menu cycle. This is known in the field as, “My Seasonal
Menu,” this resource will save the dining team numerous hours of development and give them a solid
foundation on which to build a very exciting menu.
Morrison Classic American Cuisine (Senior Living)
The first Morrison cafeteria opened during the fall of 1920 in Mobile, Alabama, by food service visionary and
entrepreneur J.A. Morrison creating the “gold standard” of southern style comfort foods and casual dining
experience. Over 90 years later fond memories and request for Morrison original recipes are still in high
demand and being revived by a new legion of enthusiastic and talented Morrison Chefs. We welcome you to
enjoy Morrison Classic American Cuisine, exclusive proprietary recipes, traditional comforting flavors with
contemporary and inviting presentations.
Menus
Steakhouse – Fine Dining (Senior Living)
Nothing is more American than a sizzling steak hot of the grill, unless of course you decide to pair it with great
sides such as fluffy mashed potatoes, glazed baby carrots or creamy macaroni & cheese. All of these wonderful
chef inspired recipes are made from scratch with sustainable ingredients sourced to provide you with a great
dining experience and create new taste memories. So pull up a seat and let us take care of the rest.
Bistro (Senior Living)
Sandwiches, soups and salads always hit the right spot whether it’s for a light convenient lunch or a quick
dinner. Let our chefs dazzle you with wonderful tantalizing specialties that not only taste great but keep you
full of energy and vitality. Crisp flatbreads topped with premium toppings and piping hot panini’s custom made
by hand transcend you to a hilltop in Tuscany. Perhaps a bowl of country chicken noodle soup loaded with
fresh garden vegetables and slow roasted chicken breast is more your style. No matter your selection
Morrison’s bistro aims to please.
Wellness/Flavors 450 (Senior Living)
Through our daily specials, we encourage you to become more conscious and mindful of the foods you eat and
prepare. It is a simple act of noticing and embracing the unique flavors, textures, aromas, presentation and
health benefits that food provides. We focus on selecting fresh seasonal fruits and vegetables, whole grains and
special wellness ingredients such as probiotics. We invite you to enjoy a three-course meal featuring one of
our signature flatbreads, soups or salads, a gourmet entree and a delicious dessert, this generous meal will
leaving you feeling satisfied all for less than 750 calories.
Opportunity Buys
What are opportunity buy products? They are products from a manufacturer overrun, product line
discontinuation, close outs, cosmetic imperfection, or slightly irregular shape/size. These products are then
made available to us through Jafco, CSV, Good Source and Fair Market, Inc. Most of the items are protein
items that we can make a much larger margin on than our standard menu items. Therefore, it is recommended
that you substitute an OB item whenever possible. The Opportunity Buy guide will provide you with station
specific items for your grill, deli, pizza, exhibition and entrée stations. The OBuy guide is a great tool for you
to customize your menu based on regional favorites. To click here to view the Opportunity Buys guide.
Toolbox
Aware Lessons
The Aware lessons have played an intricate role in helping to create and sustain a culture of ownership and
accountability. The lessons are a great way to communicate, educate, encourage, inspire and challenge teams
to strive for operational excellence. There are currently 40 lessons that are available on Morrison Today.
There are many ways to use the Aware lessons; a few examples are: at line-up meetings for frontline staff; on-
boarding new managers; or refresh training at region team meetings. Click here to view the Aware Lessons.
Culinary Hiring Process
In order to ensure we are hiring the right people for the job, Culinary has created a standardized process for
hiring all future internal and external Executive Chefs. During this process, each candidate will participate in:
a face-to-face interview, written exam, hands-on cooking practical and finally a phone call with a member of
Senior Culinary team. Click here to view the hiring process and tools.
Food Safety
From the very beginning of your training, you learn that nothing is more important than the safety of our
patients, guests, caregivers and associates. It’s the first step in our service priorities, so all actions are filtered
through the criterion of safety first! Our food safety and sanitation programs start with compliance to Joint
Commission, local, state and federal requirements while following OSHA regulations. Click here to view our
Food Safety and Security Program Manual and other food safety tools.
Floor Stock Management
Food and supplies are stocked daily in the nursing unit pantries. Procedures are in place to ensure that the
provision of stock is accurately managed. Click here to view the Floor Stock Management policy.
Inventory
The cost of the inventory of food and supplies owned by Morrison Management Specialists, Inc. is calculated
using the standardized process defined in this policy. Click here to view the Inventory Management policy.
Toolbox
Safety
Our safety program, Spotlight on Safety, encompasses safety in every facet of our lives. We promote safety on
the job, and safety at home. Click here to review the Compass Safety Manual and other safety tools.
Trim Trax
Developed exclusively by Compass Group, Trim Trax is designed to measure, track and reduce food waste at
the unit level and is applicable to all operating units. The program is simple to implement and the interactive
online tool makes it easy to measure and reduce waste. Click here to view the tools to implement Trim Trax at
your account.
Webtrition
Webtrition is our web-based proprietary ingredient, recipe and menu management solution that helps Compass
provide: accurate and reliable nutrition information, quality menu items and improved production, yield and
waste management
Click here to view the tools available in the Webtrition folder. The Webtrition User Request form should be
used in one of the following ways: new user access, additional account access, transfer account access and
deletion of access. The request form should be submitted to [email protected].
The monthly Webtrition report is a great tool that captures user login history and report usage within the
Webtrition.
Other Available Documents
Additionally, several documents have been updated to assist you in keeping your house in order. These
documents include: Cleaning Matrix FOH Stations, Dish Machine Log, Equipment Temperature Log, HACCP
Logs, Production Cleaning Matrix and Regulatory Checklist. Click here to view and download the documents.
Training
Associate Culinary Training Series (ACTS):
ACTS training is for all line staff employees in the back of the house. By conducting this training, we continue
to invest in our staff and grow our bench strength from within. The training includes hands on and classroom
sessions, competency tests and demonstrations. The training lessons include: Food Safety & Sanitation, Recipe
Basics, Mise en Place and Knife Skills, Stocks, Bases & Soups, Dry Cooking, Wet Cooking, Stir Fry & Sauté,
Baking, Food Presentation and Cleaning Equipment & Safety. Click here to learn more about the Associate
Culinary Training Series.
American Culinary Federation (ACF):
The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks was founded in
1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club
and the Chefs de Cuisine Association of America. Since their inception, little has changed in their principal
goals. They are an organization based on promoting the professional image of American chefs worldwide
through education of culinarians at all levels. In partnership with the ACF Morrison offers continuing
education hours, discounted property memberships and apprenticeship programs. Click here to learn more
about the ACF.
Culinary Certificate Program:
Morrison is excited to offer an internal culinary certificate program. The goal of this program is to build the
bench strength of our unit culinary leaders by providing tools and training mechanisms to operate in an
effective and pro-active manner. Click here to view the syllabus for this program. The online portion of the
syllabus encompasses food allergy, basic culinary, food cost, Foodbuy, Trim Trax, Webtrition, ACTS Train-the-
Trainer and Puree Training modules and tests. To enroll in the certification program, send an email to
iTrade/Instill Training:
iTrade, formerly known as Instill, is the primary ordering system for all Compass Group units. It is a tool that
is supported directly by Foodbuy and not your distributor. Compass units order products from a managed order
guide. Your order guide will contain items that have been specifically approved by your sector culinary
leadership. Click here to view iTrade/Instill Training Resource. This site provides online training, quick
reference guides, FAQ’s and manuals.
Training
Puree Training:
The Puree training program will offer key techniques and guidelines for production staff to enhance the quality
of pureed foods. The goals of the program are to produce enticing products to encourage better consumption
for nutritional purposes, increase perception that the dining services department produces quality food and
services for patients & residents, understand the minimum standards and how to produce pureed food to those
standards and most importantly increase patient/resident satisfaction. Click here to learn more about Puree
Training.
Trim Trax Training:
The Trim Trax program was developed by Compass accounts to track, measure and reduce food waste at the
unit level, in four key categories: production waste, over production, unused/out-of-date inventory and open
category. The program can be used with other product cost-containment initiatives, but Trim Trax is uniquely
designed for your front line associates. It gives them the tools, perspective and ownership they need to track
and trim waste during the production process. Trim Trax is not a short-term initiative. It’s a permanent way
to improve the way we work, a sustainable program for a sustainable environment. Click here to learn more
about Trim Trax Training.
Webtrition Training Series:
Webtrition is our web-based proprietary ingredient, recipe and menu management solution that helps Compass
provide: accurate and reliable nutrition information, quality menu items and improved production, yield and
waste management. We offer a four-part training series that covers the basics to advance. Click here to learn
more about Webtrition Training Series.
It’s more than a standard…It’s our philosophy…
We have a passion for life’s flavor
Our passion is to be a culinary leader that creates food that pleases all the
senses of our customers.
We enhance life’s flavor by creating foods from scratch that are alive with
flavor and nutrition. Food that is prepared using fresh, wholesome ingredients
that are harvested in a socially responsible way for the well-being of our clients,
customers, team members and environment.
For more information, go to https://www.morrisontoday.com/culinary/Pages/welcome.aspx
