Culinary Team Leader - Menu & Kitchen Ops

Compass Group USA; Crawfordsville (IN); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Employee Assistance Program

FSAs

Job summary

Compass Group USA is seeking a Sous Chef to oversee the Culinary Department for a facility, assisting in supervision, preparation, and cooking, and helping develop daily menu items and garnishment. You may supervise hourly staff and work with the Executive Chef to develop new menus and assist with ordering.

This is an exciting opportunity for an energetic, entrepreneurial culinary professional. The role leads cost controls, menu creation, and successful catering events while rolling out new

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.

Responsibilities

• Assists the Executive Chef with managing cost controls and control expenditures for the account
• Assists the Executive Chef with planning and creating menus
• Produces and execute catering events
• Rolls out new culinary programs in conjunction with Company marketing and culinary team

Skills

Culinary management

High volume ops

Menu planning

Food cost control

Food safety sanitation

Computer literacy

Client satisfaction

Education

A.S. or equivalent experience

Tools

MS Office

Outlook

Excel

PowerPoint

Job description

Compass Group USA is seeking a Sous Chef to oversee the Culinary Department for a facility, assisting in supervision, preparation, and cooking, and helping develop daily menu items and garnishment. You may supervise hourly staff and work with the Executive Chef to develop new menus and assist with ordering.

This is an exciting opportunity for an energetic, entrepreneurial culinary professional. The role leads cost controls, menu creation, and successful catering events while rolling out new