Culinary Sous Chef — Menu Development & High-Volume Catering

Compass Group, North America; Savannah (GA); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits, including Critical

Accident Insurance

Hospital Indemnity Insurance

Legal Services

Choice Auto and Home Program

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Bon Appetit in Savannah, GA seeks a Sous Chef to lead the Culinary Department in a facility. You will assist in supervision, preparation, and cooking of various items, develop daily menus, and help with ordering alongside the Executive Chef.

This role suits an energetic culinary professional with restaurant or catering experience, capable of managing costs, menus, and catering events, and embracing collaboration with the marketing and culinary team.

Qualifications

• Progressive culinary/kitchen management experience preferred.
• Catering experience a plus.
• High volume, complex foodservice operations experience desirable.
• Knowledge of food costs, sanitation, presentation, and production.
• Proficient with MS Office (Word, Excel, PowerPoint) and email.
• Will participate in client satisfaction programs/activities.
• ServSafe certification is highly desirable.

Responsibilities

• Assist Executive Chef with cost controls and expenditures.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary/kitchen management

Catering experience

High volume operations

Foodservice trends knowledge

Computer skills (MS Office)

Client satisfaction programs

ServSafe (desirable)

Education

A.S. or equivalent experience

Job description

Bon Appetit in Savannah, GA seeks a Sous Chef to lead the Culinary Department in a facility. You will assist in supervision, preparation, and cooking of various items, develop daily menus, and help with ordering alongside the Executive Chef.

This role suits an energetic culinary professional with restaurant or catering experience, capable of managing costs, menus, and catering events, and embracing collaboration with the marketing and culinary team.