Dynamic Sous Chef: Menu, Catering & Cost Control

Compass Group USA; Delray Beach (FL); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Unidine, a member of Compass Group USA, is hiring a Sous Chef for Delray Beach, FL. You will supervise the culinary operation, assist in menu development, and help with prep and cooking, working closely with the Executive Chef to craft menus and manage ordering.

This is an energetic, entrepreneurial culinary leadership role. Ideal candidates hold an AS or equivalent, with progressive kitchen management experience in high-volume foodservice, and familiarity with cost controls, trends, sanitation,

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience desirable.
• Knowledge of food and catering trends; focus on quality, sanitation, cost controls and presentation.
• Experience with computers; MS Office and internet.
• ServSafe certification desirable.

Responsibilities

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

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook

Job description

Unidine, a member of Compass Group USA, is hiring a Sous Chef for Delray Beach, FL. You will supervise the culinary operation, assist in menu development, and help with prep and cooking, working closely with the Executive Chef to craft menus and manage ordering.

This is an energetic, entrepreneurial culinary leadership role. Ideal candidates hold an AS or equivalent, with progressive kitchen management experience in high-volume foodservice, and familiarity with cost controls, trends, sanitation,