Catering Sous Chef: Lead High-Volume Menus & Events

Compass Group USA; Chicago (IL); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical

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

Employee Assistance Program

FSAs

Personal Leave

Job summary

Compass Group USA is seeking a Sous Chef to oversee the Culinary Department operations for a facility. You will assist in supervising, preparing and cooking items, developing daily menus and their garnishment, and may supervise hourly associates working with the Executive Chef to develop new menus and assist with ordering.

This role offers an energetic, entrepreneurial culinary professional a path to growth in a dynamic foodservice environment with opportunities to lead catering events and

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation.
• Proficient with computers including MS Office (Word, Excel, PowerPoint), Outlook, E-mail and Internet.
• Willing to participate in client satisfaction programs/activities.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team.

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Compass Group USA is seeking a Sous Chef to oversee the Culinary Department operations for a facility. You will assist in supervising, preparing and cooking items, developing daily menus and their garnishment, and may supervise hourly associates working with the Executive Chef to develop new menus and assist with ordering.

This role offers an energetic, entrepreneurial culinary professional a path to growth in a dynamic foodservice environment with opportunities to lead catering events and