Campus Sous Chef Manager: Lead, Create & Elevate Dining

Compass Group USA; Angola (IN); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Compass Group USA is seeking a Sous Chef Manager to lead the daily culinary operations for a university residential dining program. You will mentor teams, craft menus, cost products, and ensure high-quality, safe food production.

Collaborate with the Executive Chef to execute diverse menus while maintaining budget goals and operational standards. A strong background in high-volume foodservice and a degree in Culinary Arts are preferred, with ServSafe knowledge a plus.

Qualifications

• Minimum of 5 years of culinary experience, including 1-2 years in a supervisory or lead role.
• Experience in high-volume foodservice operations such as higher education, corporate dining, hotels, restaurants, healthcare, or similar environments.
• Strong knowledge of menu development, product costing, inventory management, and food cost controls.
• Thorough understanding of culinary techniques, cooking methods, ingredients, and industry terminology.
• Demonstrated ability to train, mentor, and develop culinary staff while fostering a positive team environment.
• Knowledge of food safety, sanitation, HACCP principles, and kitchen safety best practices.
• Experience creating production schedules and managing kitchen workflow.
• Strong organizational, communication, and leadership skills.
• Proficiency with Microsoft Office, including Excel.
• ServSafe Certification preferred.
• Associate degree in Culinary Arts or equivalent culinary education preferred.

Responsibilities

• Assist the Executive Chef in daily kitchen operations and ensure high-quality food production.
• Participate in menu planning and recipe development with a focus on creativity, seasonality, nutrition, and efficiency.
• Use product costing and food cost analysis to support budget goals while maintaining quality and value.
• Coordinate purchasing, inventory management, production planning, and ordering for efficient operations.
• Lead, train, coach, and develop culinary team members; promote accountability and teamwork.
• Demonstrate proper culinary techniques, knife skills, cooking methods, and industry terminology.
• Maintain high standards of food safety, sanitation, HACCP compliance, and workplace safety.
• Assist with production scheduling and ensure recipes and portions meet standards.
• Support special events, catering, and campus programs as needed.
• Partner with leadership to implement new culinary initiatives and enhance dining experience.

Skills

Leadership

Menu development

Product costing

Inventory management

Food cost controls

Culinary techniques

Training & mentoring

Organizational skills

Communication

Excel

ServSafe

Education

Associate degree in Culinary Arts

ServSafe Certification preferred

Tools

Microsoft Excel

Job description

Compass Group USA is seeking a Sous Chef Manager to lead the daily culinary operations for a university residential dining program. You will mentor teams, craft menus, cost products, and ensure high-quality, safe food production.

Collaborate with the Executive Chef to execute diverse menus while maintaining budget goals and operational standards. A strong background in high-volume foodservice and a degree in Culinary Arts are preferred, with ServSafe knowledge a plus.