Corporate Dining Executive Sous Chef

Compass Group USA; Atlanta (GA); On-site; USD 65,000 - 90,000; 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

CulinArt Group, a Compass Group USA company, is seeking an Executive Sous Chef to support the Executive Chef in overseeing a corporate dining operation in Atlanta, GA. The role focuses on culinary excellence, safety, and staff development.

You will partner with the Executive Chef and General Manager to lead a high‑performing kitchen, drive creative menu execution, implement cost controls, and ensure a safe, sanitary, and inviting dining experience for clients across multiple sectors.

Qualifications

• B.S. or A.O.S. degree in culinary arts or related field.
• 3–5 years of high-volume culinary experience.
• ServSafe/HACCP or equivalent sanitation certifications.
• Weekend work availability based on business needs.

Responsibilities

• Assist the Executive Chef in sanitation, safety, and merchandising requirements.
• Motivate, train, and direct back-of-house staff to meet operation goals.
• Ensure high-quality food is prepared and presented cost-effectively.
• Assist in planning, ordering, inventory, and food preparation.

Skills

Communication skills

Leadership

Flexibility

Education

B.S. or A.O.S. in Culinary Arts

Culinary degree with related training

Job description

CulinArt Group, a Compass Group USA company, is seeking an Executive Sous Chef to support the Executive Chef in overseeing a corporate dining operation in Atlanta, GA. The role focuses on culinary excellence, safety, and staff development.

You will partner with the Executive Chef and General Manager to lead a high‑performing kitchen, drive creative menu execution, implement cost controls, and ensure a safe, sanitary, and inviting dining experience for clients across multiple sectors.