Corporate Dining Sous Chef: Menu Innovation & Cost Control

Compass Group USA; Austin (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

Vision Plan

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Pay

FSAs

Personal Leave

Job summary

Eurest is seeking a Sous Chef to lead the Culinary Department for a facility, supervising hourly staff and supporting the Executive Chef in menu development, ordering, and daily operations. You will help create menus, maintain quality, and drive catering initiatives in a dynamic, fast-paced setting.

You will collaborate with marketing and culinary teams to launch new programs while ensuring cost controls and high food quality.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• High-volume, complex foodservice operations experience highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation.
• Must be experienced with computers; MS Office (Word, Excel, PowerPoint), Outlook, Email and the Internet.
• Must be 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.

Skills

Leadership

Menu planning

Cost controls

Batch cooking

Food safety

Microsoft Office

Education

Associate degree

Tools

POS systems

Kitchen management software

Job description

Eurest is seeking a Sous Chef to lead the Culinary Department for a facility, supervising hourly staff and supporting the Executive Chef in menu development, ordering, and daily operations. You will help create menus, maintain quality, and drive catering initiatives in a dynamic, fast-paced setting.

You will collaborate with marketing and culinary teams to launch new programs while ensuring cost controls and high food quality.