Executive Sous Chef: Corporate Dining Leader

Compass Group, North America; Baton Rouge (LA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health insurance

401(k) plan

Job summary

Eurest, part of Compass Group USA, seeks an Executive Sous Chef in Baton Rouge, LA to support the Executive Chef and oversee kitchen operations. You will ensure a safe, sanitary environment and lead in meal preparation according to corporate guidelines.

Responsibilities include coordinating kitchen activities, maintaining food quality/cost controls, and rolling out new culinary programs with cross-functional teams. Strong culinary credentials and leadership are essential.

Qualifications

• B.S. or A.O.S. in Culinary Arts or related field with training.
• 3-5 years of relevant culinary experience.
• Excellent interpersonal, customer service, and oral/written communication skills.
• Knowledge of food cost and its relation to kitchen operations.
• Computer proficiency including Word, Excel, PowerPoint, Outlook, and Email.
• Experience in high-volume, complex foodservice operations preferred.
• Institutional and batch cooking experience helpful.

Responsibilities

• Coordinate activities of kitchen personnel engaged in food preparation.
• Ensure high quality items are prepared and presented cost-effectively.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost controls and control expenditures for the account.
• Roll out culinary programs with marketing and culinary teams.
• Supervise staff to maintain sanitation and organization.
• Perform additional duties as assigned.

Skills

Interpersonal communication

Customer service

Oral/written communication

Computer literacy

Food cost knowledge

High volume operations

Batch cooking

Education

B.S. Degree in Culinary Arts / Food Services Technology or Management

Tools

Microsoft Office

Job description

Eurest, part of Compass Group USA, seeks an Executive Sous Chef in Baton Rouge, LA to support the Executive Chef and oversee kitchen operations. You will ensure a safe, sanitary environment and lead in meal preparation according to corporate guidelines.

Responsibilities include coordinating kitchen activities, maintaining food quality/cost controls, and rolling out new culinary programs with cross-functional teams. Strong culinary credentials and leadership are essential.