Executive Sous Chef - Corporate Dining Leader

Compass Group USA; Boston (MA); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

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

Job summary

Eurest is seeking an Executive Sous Chef to assist the Executive Chef in Medford, MA, ensuring safe, sanitary kitchen operations and high-quality meals. You will direct preparation and guide staff to execute corporate culinary programs in a fast-paced environment.

You will lead food preparation, manage costs, and collaborate with marketing and culinary teams to implement new programs while maintaining service excellence and safety standards.

Qualifications

• Bachelor degree in Culinary Arts or related field; or A.O.S. and specialized training.
• 3-5 years of relevant culinary experience.
• Mastery of multiple kitchen stations.
• Ability to think on their feet and execute on demand.
• Knowledge of food cost and kitchen profitability.
• Experience with computers (Word, Excel, PowerPoint, Outlook).
• Excellent interpersonal and communication skills.

Responsibilities

• Support Executive Chef in overseeing kitchen operations.
• Ensure high quality, cost-effective food preparation and presentation.
• Assist in planning, ordering, inventory, and food prep.
• Support cost controls and expenditure management for the account.
• Roll out culinary programs with marketing and culinary teams.
• Supervise staff to maintain sanitation and organization.

Skills

Culinary leadership

Cost awareness

Computer skills

Interpersonal skills

Adaptability

Education

Bachelor degree in Culinary Arts or related field

Tools

Microsoft Office

Job description

Eurest is seeking an Executive Sous Chef to assist the Executive Chef in Medford, MA, ensuring safe, sanitary kitchen operations and high-quality meals. You will direct preparation and guide staff to execute corporate culinary programs in a fast-paced environment.

You will lead food preparation, manage costs, and collaborate with marketing and culinary teams to implement new programs while maintaining service excellence and safety standards.