Catering Executive Sous Chef - Lead Kitchen & Events

Compass Group USA; Washington (District of Columbia); On-site; USD 50,000 - 83,000; Full time

Benefits offered by this job

Training and Development

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits (Critical Illness,

Medical

Vision

Life Insurance/AD

Disability Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA at George Washington University in Washington, DC is hiring a Catering Executive Sous Chef for a full-time, hourly role. The position requires 3+ years in a similar sous chef or lead culinary role with prior catering experience. Pay is $35.00–$40.00 per hour.

You will supervise cooks, ensure recipes and production standards, maintain food safety and sanitation, monitor inventory, and coordinate with management to meet deadlines and guest expectations.

Qualifications

• 3+ years of experience in a similar Sous Chef or lead culinary role.
• Prior catering experience is required.
• Experience in a high-volume culinary operation preferred.

Responsibilities

• Cooks and prepares food following approved recipes and production standards.
• Supervises hourly food service associates and supports scheduling and training.
• Stores food per safety procedures and maintains sanitation.
• Maintains proper serving temperatures and presentation.
• Interacts with customers to address complaints in a friendly, service-oriented manner.
• Explains menu items accurately to staff and customers.
• Monitors inventory and reports low supplies.
• Performs other duties as assigned.

Skills

Sous Chef experience

Catering experience

Lead culinary role

Job description

Compass Group USA at George Washington University in Washington, DC is hiring a Catering Executive Sous Chef for a full-time, hourly role. The position requires 3+ years in a similar sous chef or lead culinary role with prior catering experience. Pay is $35.00–$40.00 per hour.

You will supervise cooks, ensure recipes and production standards, maintain food safety and sanitation, monitor inventory, and coordinate with management to meet deadlines and guest expectations.