Creative Sous Chef: Menu Innovation & Catering

Compass Group USA; Cleveland (OH); On-site; USD 48,000 - 68,000; 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

Bon Appetit Management Company at Case Western University is seeking a Sous Chef to lead the Culinary Department in a high‑volume, dynamic foodservice facility. You will supervise and assist in preparation, cooking, and menu development, and work with the Executive Chef on catering events and cost controls.

This role offers the chance to influence daily menus, maintain quality, and contribute to a fast paced team in a premier campus setting.

Qualifications

• A.S. or equivalent experience in culinary field.
• Progressive culinary/kitchen management experience preferred.
• High volume, complex foodservice operations experience desired.
• Institutional and batch cooking experience desirable.
• Knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation.
• Proficiency with computers; Word, Excel, PowerPoint, Outlook, Email and Internet.
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certification is highly desirable.

Responsibilities

• Assist the Executive Chef with managing cost controls and expenditures.
• Assist in planning and creating menus; develop and standardize recipes.
• Produce and execute catering events; support menu rollouts with marketing and culinary teams.

Skills

Culinary leadership

Menu development

Cost controls

High volume cooking

Customer service

Computer literacy

Team supervision

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Bon Appetit Management Company at Case Western University is seeking a Sous Chef to lead the Culinary Department in a high‑volume, dynamic foodservice facility. You will supervise and assist in preparation, cooking, and menu development, and work with the Executive Chef on catering events and cost controls.

This role offers the chance to influence daily menus, maintain quality, and contribute to a fast paced team in a premier campus setting.