Creative Sous Chef - Menu Innovation & Kitchen Leadership

Compass Group USA; Spring Lake Township (MI); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Parental Leave

Holiday Time Off

Job summary

Unidine is seeking a Sous Chef to support the overall food program, supervise culinary operations, and ensure high quality, freshness, and presentation in line with client guidelines and health regulations.

You will assist with planning, ordering, inventory, and menu development; train and lead back-of-house staff; manage cost controls; and roll out new culinary programs with the marketing and culinary teams.

Qualifications

• 2 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 and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Proficiency with MS Office (Excel, Word) is desirable.

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

Training & coaching

Health & safety

Food presentation

Tools

MS Office

Job description

Unidine is seeking a Sous Chef to support the overall food program, supervise culinary operations, and ensure high quality, freshness, and presentation in line with client guidelines and health regulations.

You will assist with planning, ordering, inventory, and menu development; train and lead back-of-house staff; manage cost controls; and roll out new culinary programs with the marketing and culinary teams.