Creative Sous Chef — Corporate Dining Lead

Compass Group USA; Littleton (CO); On-site; USD 55,000 - 75,000; 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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest in Littleton, CO, seeks a Sous Chef to assist the Executive Chef in overseeing kitchen operations and maintaining a safe, sanitary work environment. You will prepare meals per corporate guidelines and lead the kitchen team to deliver high-quality, cost-conscious menus.

The role requires culinary credentials, 3–5 years of experience, and strong communication skills. A strong focus on food cost controls and program rollout supports success in this position.

Qualifications

• B.S. degree in Culinary Arts or related field, or A.O.S. in Culinary Arts.
• 3–5 years of relevant culinary experience required.
• Strong communication and customer service skills are essential.
• Knowledge of food cost controls and presentation is needed.

Responsibilities

• Coordinate activities of kitchen personnel involved in food preparation.
• Ensure high quality, cost-effective items are prepared and presented.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost control and expenditures for the account.
• Roll out culinary programs with marketing and culinary teams.
• Supervise staff to maintain sanitation and organization.
• Perform other duties as assigned.

Skills

Interpersonal skills

Customer service

Oral/written communication

Food cost awareness

Education

B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts

Job description

Eurest in Littleton, CO, seeks a Sous Chef to assist the Executive Chef in overseeing kitchen operations and maintaining a safe, sanitary work environment. You will prepare meals per corporate guidelines and lead the kitchen team to deliver high-quality, cost-conscious menus.

The role requires culinary credentials, 3–5 years of experience, and strong communication skills. A strong focus on food cost controls and program rollout supports success in this position.