Creative Sous Chef: Lead Menus & Culinary Innovation

Compass Group USA; Lacey (WA); 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

Job summary

Compass Group USA's Bon Appetit unit is seeking a Sous Chef I for St Martin University cafeteria. You will support the overall food program, oversee culinary functions, and help ensure quality, freshness, and presentation in line with client guidelines and Health Department regulations.

The role involves planning and ordering, inventory management, training back-of-house staff, and rolling out new culinary programs with the marketing and culinary teams.

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 trends, quality, production, sanitation, safety, and cost controls.

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

Menu planning

Cost controls

Staff training

Food safety

MS Office

Education

Associate’s degree in Culinary Arts

ServSafe certification

Tools

MS Excel

Job description

Compass Group USA's Bon Appetit unit is seeking a Sous Chef I for St Martin University cafeteria. You will support the overall food program, oversee culinary functions, and help ensure quality, freshness, and presentation in line with client guidelines and Health Department regulations.

The role involves planning and ordering, inventory management, training back-of-house staff, and rolling out new culinary programs with the marketing and culinary teams.