Executive Catering Sous Chef – Premium Event Kitchen

Compass Group USA; Redmond; On-site; AUD 117,000 - 121,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest is seeking a Catering Executive Sous Chef to lead high-end catering operations within a unionized environment. This role directs daily production and execution of premium engagements, maintaining culinary excellence, safety, and guest experiences.

Must be flexible to work evenings and weekends and will supervise culinary personnel, drive labor forecasting, and ensure compliance with CBAs and Compass Group policies.

Qualifications

• Associate's degree in Culinary Arts or equivalent.
• Minimum 3 years of culinary management experience in high-end catering, hotel, or fine dining.
• Union experience preferred.
• Exceptional leadership, interpersonal, and communication skills.
• Ability to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Oversee culinary production and precise plating for high-end catering.
• Develops innovative menus, sources premium ingredients, and ensures adherence to recipes and standards.
• Forecast food and labor needs, manage inventory, and optimize purchasing.
• Manage financial targets by reducing waste and controlling costs.
• Collaborate with front-of-house for seamless event execution and guest satisfaction.

Skills

Culinary leadership

Food safety

Team management

Education

Associate's degree in Culinary Arts

Tools

Production planning software

Job description

Eurest is seeking a Catering Executive Sous Chef to lead high-end catering operations within a unionized environment. This role directs daily production and execution of premium engagements, maintaining culinary excellence, safety, and guest experiences.

Must be flexible to work evenings and weekends and will supervise culinary personnel, drive labor forecasting, and ensure compliance with CBAs and Compass Group policies.