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
Mobile Support Center
(800) 686-6322
Payroll (Morrison Only)
(888) 295-7206
Benefits Answer Line
(800) 341-7763
Speak Up
(866) 232-9273
Crisis Hotline
(877) 710-6291
buySmart
(877) 499-3663
buysmart@foodbuy.com
Human Resources
(877) 311-HRHR (4747)
hrservicecenter@compass-usa.com
IT System Support Group
(800) 686-6323 x3156
SSG@iammorrison.com
5801 Peachtree Dunwoody Road Atlanta, GA 30342 4721 Morrison Drive, Suite 300 Mobile, AL 36609 morrisonpayrollsupport@compass-usa.com Fax: (980) 235-6100
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
Cary Neff
Vice President, Culinary Services
520-977-9296
cneff@iammorrison.com
Curt Seidl
Vice President, Culinary Support
404-803-5618
cseidl@iammorrison.com
Kevin Dorr
Senior, Corporate Executive Chef
615-428-5103
kdorr@iammorrison.com
John Rifkin
Senior, Corporate Executive Chef
610-223-1671
jrifkin@iammorrison.com
Culinary Support Team Name
Title
Phone
Rachel Christenson
Webtrition Database Support
414-395-3816
rchristenson@iammorrison.com
Casey Clarkson
Culinary & Nutrition Assistant
314-301-9281
cclarkson@iammorrison.com
Heidi DeCosmo
Executive Assistant, Cary Neff
404-964-1000
hdecosmo@iammorrison.com
Shannon McFarland
Culinary Support Manager
404-845-3367
smcfarland@iammorrison.com
Susan Terry
Webtrition Database Manager
931-359-2247
sterry@iammorrison.com
Research & Development Culinary Team Name
Title
Phone
Norbert Bomm
Corporate Executive Chef, R&D
773-459-9478
nbomm@iammorrison.com
Christian Hallowell
Corporate Executive Chef, R&D
404-845-3319
challowell2@iammorrison.com
RJ Harvey
Executive Chef, R&D
404-845-3343
rharvey@iammorrison.com
Brian Jones
Executive Chef, R&D
404-236-7909
bjones@iammorrison.com
Desmon Short
Chef, R&D
404-236-7881
dshort@iammorrison.com
Culinary Support Services Directory Culinary Operations Team Name
Title
Phone
Bruce Bartz
Corporate Executive Chef
404-456-2864
bbartz@iammorrison.com
David Cohen
Corporate Executive Chef
845-475-7613
dcohen@iammorrison.com
Jae Church
Corporate Executive Chef
732-539-0778
jchurch@iammorrison.com
Paul Easley
Corporate Executive Chef
410-459-0011
peasley@iammorrison.com
Adam Grafton
Corporate Executive Chef
267-221-6039
agrafton@iammorrison.com
Richard Hoelzel
Corporate Executive Chef
501-628-6608
rhoelzel@iammorrison.com
Bryan Holloway
Corporate Executive Chef
901-240-3308
bholloway@iammorrison.com
Paul Jensen
Corporate Executive Chef
615-332-2474
pjensen@iammorrison.com
Brian Johnston
Corporate Executive Chef
619-433-4957
bjohnston3@iammorrison.com
Joe Kraft
Corporate Executive Chef
520-404-2718
jkraft@iammorrison.com
Richard Lewis
Corporate Executive Chef
502-379-3942
rlewis@iammorrison.com
Leny Longo
Corporate Executive Chef
623-293-2033
llongo@iammorrison.com
James C. Minton
Corporate Executive Chef
586-246-8135
jminton@iammorrison.com
Jonathan Reico
Corporate Executive Chef
405-819-1165
jreico@iammorrison.com
Chris Richars
Corporate Executive Chef
314-348-3150
crichars@iammorrison.com
Brian Salter
Corporate Executive Chef
410-598-6946
bsalter@iammorrison.com
Fred Scherger
Corporate Executive Chef
941-525-2593
fscherger@iammorrison.com
Mike Traynor
Corporate Executive Chef
314-304-8223
mtraynor@iammorrison.com
Peter Valkenberg
Corporate Executive Chef
914-907-0269
pvalkenberg@iammorrison.com
Willis Williams
Corporate Executive Chef
803-240-9193
wwilliams@iammorrison.com
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; onboarding 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 webtritionusermanagement@iammorrison.com. 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-theTrainer and Puree Training modules and tests. To enroll in the certification program, send an email to shannonmcfarland@iammorrison.com. 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