Culinary Lead & Menu Innovator — Sous Chef

Compass Group USA; Greer (SC); On-site; USD 42,000 - 54,000; 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 Canteen brand is seeking a Sous Chef I to support the overall success of the food program and oversee culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding client culture and health regulations.

You will motivate and train back-of-house staff, ensuring quality, freshness, and presentation. The role emphasizes leadership, cost control, and collaboration with 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 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 experience

Leadership & supervision

Menu planning

Cost control

MS Office / Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Job description

Compass Group USA’s Canteen brand is seeking a Sous Chef I to support the overall success of the food program and oversee culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding client culture and health regulations.

You will motivate and train back-of-house staff, ensuring quality, freshness, and presentation. The role emphasizes leadership, cost control, and collaboration with marketing and culinary teams.