Corporate Dining Sous Chef Lead

Compass Group USA; Taylor (TX); 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

Job summary

Eurest is seeking a Sous Chef to support the overall success of the food program and culinary operations in corporate dining settings. You will help plan, order, inventory, and prepare food while ensuring adherence to client culture, health regulations, and Eurest standards.

You will lead back-of-house associates, train and direct staff, and drive quality, freshness, and presentation. This role includes supervising production and rolling out new culinary programs with the team.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary leadership

Food safety

Team supervision

Menu planning

MS Office/Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Eurest is seeking a Sous Chef to support the overall success of the food program and culinary operations in corporate dining settings. You will help plan, order, inventory, and prepare food while ensuring adherence to client culture, health regulations, and Eurest standards.

You will lead back-of-house associates, train and direct staff, and drive quality, freshness, and presentation. This role includes supervising production and rolling out new culinary programs with the team.