Corporate Dining Sous Chef | Lead Menus & Teams

Eurest USA; Charlotte (NC); Sur place; USD 65 000 - 70 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Résumé du poste

Eurest in Charlotte NC is seeking a Sous Chef I to support the overall food program, assist in planning, ordering, inventory, and preparation, and ensure adherence to client culture and Health Department regulations.

This role motivates and trains back-of-house staff, helps deliver high-quality meals in corporate dining settings, and collaborates with culinary and marketing teams to rollout programs.

Qualifications

• 5 years of culinary experience, including 1 year in a management role.
• Experience in restaurants, hotels, corporate dining, education, or healthcare food service.
• Knowledge of trends in quality, production, sanitation, safety, and cost controls.
• Ability to set up and distribute production sheets.
• Strong supervisory, leadership, and coaching skills.
• ServSafe or Dept. of Health certification preferred.
• Computer skills with MS Office including Excel.
• Associate’s degree in Culinary Arts preferred.

Responsabilités

• 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 with marketing and culinary team.
• Assists with managing cost controls and expenditure.
• Performs other duties as assigned.

Connaissances

Culinary Experience

Leadership

Menu Planning

Cost Controls

Food Safety

Formation

Associate’s degree in Culinary Arts

Outils

MS Excel

Description du poste

Eurest in Charlotte NC is seeking a Sous Chef I to support the overall food program, assist in planning, ordering, inventory, and preparation, and ensure adherence to client culture and Health Department regulations.

This role motivates and trains back-of-house staff, helps deliver high-quality meals in corporate dining settings, and collaborates with culinary and marketing teams to rollout programs.