Campus Dining Sous Chef - Growth, Menus & Benefits

Compass Group USA; Oxford (OH); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Chartwells Higher Education, part of Compass Group USA, is seeking a Salaried Sous Chef at Miami University in Oxford, OH. In this role you will support culinary operations for student dining, supervise hourly staff, and collaborate with the Executive Chef to develop menus and manage day-to-day kitchen activities.

You will contribute to cost controls, assist with ordering, and help launch new culinary programs while building strong relationships with clients.

Qualifications

• A.S. or equivalent experience.
• Culinary/kitchen management experience, depending upon formal degree or training.
• High volume, complex foodservice operations experience is highly desirable.

Responsibilities

• Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account.
• Assist the Executive Chef and culinary team with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs in conjunction with the marketing and culinary teams.
• Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention.
• Perform other duties as assigned to support the efficient functioning of dining service operations

Skills

Culinary/kitchen management

High volume operations

Food cost controls

Menu development

Computers

Education

A.S. or equivalent experience

Job description

Chartwells Higher Education, part of Compass Group USA, is seeking a Salaried Sous Chef at Miami University in Oxford, OH. In this role you will support culinary operations for student dining, supervise hourly staff, and collaborate with the Executive Chef to develop menus and manage day-to-day kitchen activities.

You will contribute to cost controls, assist with ordering, and help launch new culinary programs while building strong relationships with clients.