Energetic Sous Chef — Lead Kitchen & Menu Innovation

Compass Group USA; Atlanta (GA); On-site; USD 51,000 - 60,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Critical Illness Insurance

Accident Insurance

Hospital Indemnity Insurance

Legal Services

Commuter Benefits

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

FSAs

Job summary

Bon Appétit Management Company in Atlanta, GA is seeking a Sous Chef to oversee the Culinary Department and assist in supervising, preparing, and cooking a variety of items. You will help develop daily menus, supervise hourly staff, and collaborate with the Executive Chef on new menus and ordering.

This role offers opportunities to lead culinary programs, contribute to catering events, and participate in cost controls and quality standards across a high-volume kitchen.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience desirable.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook.
• ServSafe certification desirable.

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/kitchen management

Cost controls

Menu planning

Catering events

Education

A.S. or equivalent experience

Tools

Microsoft Office

Outlook

Email

Internet

PowerPoint

Job description

Bon Appétit Management Company in Atlanta, GA is seeking a Sous Chef to oversee the Culinary Department and assist in supervising, preparing, and cooking a variety of items. You will help develop daily menus, supervise hourly staff, and collaborate with the Executive Chef on new menus and ordering.

This role offers opportunities to lead culinary programs, contribute to catering events, and participate in cost controls and quality standards across a high-volume kitchen.