Creative Sous Chef - High-Volume Catering & Menu Innovation

Compass Group USA; Cambridge (MA); On-site; USD 60,000 - 80,000; 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

Compass Group USA, parent of Restaurant Associates, seeks a Sous Chef for a corporate Cambridge, MA dining facility. You will assist with supervising the culinary department, develop menus, and support catering events with the Executive Chef.

You may supervise hourly staff, help with ordering, and collaborate on new menus. Candidates should have a culinary background, strong leadership, and client-focused service.

Qualifications

• A.S. or equivalent experience required.
• Some progressive culinary/kitchen management experience is preferred.
• Experience with high-volume kitchens is required.
• Catering experience is preferred.
• High-volume, complex foodservice operations experience is highly desirable.
• Comprehensive knowledge of food trends, production, sanitation, and cost controls.
• Proficiency with Microsoft Office suite and Internet/email is required.

Responsibilities

• Assists the Executive Chef with 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 marketing and culinary team.

Skills

Culinary leadership

Team supervision

High-volume kitchen experience

Catering focus

Education

A.S. or equivalent experience

Tools

Microsoft Office

Outlook

Job description

Compass Group USA, parent of Restaurant Associates, seeks a Sous Chef for a corporate Cambridge, MA dining facility. You will assist with supervising the culinary department, develop menus, and support catering events with the Executive Chef.

You may supervise hourly staff, help with ordering, and collaborate on new menus. Candidates should have a culinary background, strong leadership, and client-focused service.