Executive Catering Sous Chef

Compass Group USA; Minneapolis (MN); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Culinaire, part of Compass Group USA, is seeking an Executive Catering Sous Chef to lead kitchen operations and banquet production in our diverse venue settings. You will translate banquet event orders into high-quality dishes while controlling costs and maintaining standards.

You’ll supervise shifts, train staff, and ensure sanitary practices and set temperatures across service periods. Ideal candidates bring at least two years of cooking and supervisory experience, a food safety certification,

Qualifications

• High School Diploma or GED, secondary Culinary program desired
• Minimum of two (2) years direct cooking experience
• Minimum of two (2) years supervisory responsibilities
• Must demonstrate strong knowledge of food preparation and presentation
• Prefer to speak, read, and write English
• Must follow oral instructions
• Must be able to work flexible hours and days as business demands
• Must be Food Safety Certified or attained within 30 days- Manager level
• Must be able to lift and move up to 50 lbs
• Must be able to stand or walk for varying periods of time

Responsibilities

• Assume all duties as assigned by the Executive Chef
• Assume any and all shifts as required as a Sous Chef
• Supervise and coordinate the preparation of all banquet menu items in an attractive appealing and expeditious manner while adhering to the standard recipe card.
• Endure proper rotation of all food products to ensure freshness
• Handle disciplinary requirements in Chef’s absence
• Ensures a sanitary work area and temperature controls throughout service period.
• Assist in monthly inventories and ensure accuracy when required
• Communicate effectively with peers, superiors and guests
• Assume all duties and responsibilities as assigned by department head or any Member of management
• Inform management of any opportunities regarding any equipment, supplies and or chemical product needs
• Exhibit a positive attitude committed to teamwork effort
• Ensure compliance with health and safety codes
• Knowledge and compliance with all items covered in the Associate Handbook
• Ensure all banquet areas set and broken down established guidelines
• Ensure food items are stored and served at proper temperatures specified by Health Department
• Requisition of all food products for station setup to fluctuations of business needs
• Ensure food items are transferred to proper banquet loca

Skills

Culinary leadership

Food safety certified

Banquet prep

Team supervision

English communication

Education

High School Diploma or GED

Job description

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Position Title: Executive Catering Sous Chef

CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests.

SUMMARY: Second in command for all kitchen and food production in lieu of Sous Chef. Required to produce the highest quality of food products according to banquet event orders while maintaining associated costs at a level to ensure reasonable profit. Second in command for all kitchen functions and food production. Duties include menu planning, portion control, quality standards and training of employees.

Responsibilities:

• Assume all duties as assigned by the Executive Chef
• Assume any and all shifts as required as a Sous Chef
• Supervise and coordinate the preparation of all banquet menu items in an attractive appealing and expeditious manner while adhering to the standard recipe card.
• Endure proper rotation of all food products to ensure freshness
• Handle disciplinary requirements in Chef’s absence
• Ensures a sanitary work area and temperature controls throughout service period.
• Assist in monthly inventories and ensure accuracy when required
• Communicate effectively with peers, superiors and guests
• Assume all duties and responsibilities as assigned by department head or any Member of management
• Clean specified pieces of equipment as assigned utilizing proper chemicals and protective eye and hand articles should occasion require
• Inform management of any opportunities regarding any equipment, supplies and or chemical product needs
• Exhibit a positive attitude committed to teamwork effort
• Ensure compliance with health and safety codes
• Knowledge and compliance with all items covered in the Associate Handbook
• Ensure all banquet areas set and broken down established guidelines
• Ensure food products are stored and served at proper temperatures specified by Health Department
• Knowledge and compliance with all items covered in the Associate Handbook
• Requisition of all food products for station setup to fluctuations of business needs
• Ensure food items are transferred to proper banquet loca

Qualifications/Skills

• High School Diploma or GED, secondary Culinary program desired
• Minimum of two (2) years direct cooking experience
• Minimum of two (2) years supervisory responsibilities
• Must demonstrate strong knowledge of food preparation and presentation
• Prefer to speak, read, and write English
• Must follow oral instructions
• Must be able to work flexible hours and days as business demands
• Must be Food Safety Certified or attained within 30 days- Manager level
• Must be able to lift and move up top 50 lbs
• Must be able to handle a fast pace environment
• Must be able to stand or walk for varying periods of time sometimes for long periods
• Must be well groomed, wearing a proper uniform and name tag and posses and practice interpersonal communicating skills
• Must be able to work independently with minimal supervision and maintain a high level of energy
• Must be able to stoop, kneel, crouch, lift, reach, carry, push, pull and use hands and fingers skillfully and easily
• Must have knowledge of all kitchen equipment functions and maintenance
• Must be able to perform the four basic arithmetic operations
• Must be pleasant outgoing and attentive and committed to excellent customer service
• Must be multitasked oriented
• Must be able to direct a team in high pressure environment

Associates at Culinaire are offered many fantastic benefits.

• Medical
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Personal Leave

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Applications are accepted on an ongoing basis.

Culinaire maintains a drug-free workplace.