Culinary Lead & Menu Innovator - Corporate Dining

Compass Group USA; Boise (ID); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Commuter Benefits

FSAs

Job summary

Eurest, a division of Compass Group USA, seeks a Sous Chef II in Boise, ID to lead culinary operations. You will assist in planning, ordering, inventory and food preparation while ensuring quality, freshness and presentation.

You will train and direct back-of-house staff, support cost controls, menu development, and adherence to health and client standards. Supervisory experience and a culinary degree are preferred; ServSafe is a plus.

Qualifications

• 5 years of related culinary experience including 1 year at the supervisory or lead 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.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

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

Food cost control

Supervisory experience

MS Excel

ServSafe preferred

Training & coaching

Education

Associate's degree in Culinary Arts

Tools

MS Office

Job description

Eurest, a division of Compass Group USA, seeks a Sous Chef II in Boise, ID to lead culinary operations. You will assist in planning, ordering, inventory and food preparation while ensuring quality, freshness and presentation.

You will train and direct back-of-house staff, support cost controls, menu development, and adherence to health and client standards. Supervisory experience and a culinary degree are preferred; ServSafe is a plus.