Executive Sous Chef: Creative, High-Volume Culinary Leader

Compass Group USA; Cleveland (OH); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

FSAs

Job summary

Compass Group USA, parent of Bon Appetit Management Company, seeks an Executive Sous Chef to support culinary operations across a facility. You will supervise hourly staff, assist in menu development, ordering, and execution of catering events, while driving quality and consistency.

The role offers opportunities to lead culinary programs, collaborate with marketing, and stay ahead of culinary trends in a dynamic environment.

Qualifications

• A.O.S. degree in Culinary Arts or culinary certificate and required experience.
• Progressive culinary/kitchen management experience; catering experience a plus.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Knowledge of food trends, sanitation, cost controls, and presentation.
• Proficient with Word, Excel, PowerPoint, Outlook and Internet.

Responsibilities

• Assist Executive Chef with cost controls and expenditure management.
• Assist with planning and creating menus and new culinary programs.
• Produce and execute catering events.
• Roll out culinary programs in coordination with marketing and culinary teams.

Skills

Cost controls

Menu planning

Catering events

Culinary programs rollout

Food cost awareness

Kitchen supervision

Catering trends

Education

A.O.S. Degree in Culinary Arts

Culinary certificate

Tools

Microsoft Office

Job description

Compass Group USA, parent of Bon Appetit Management Company, seeks an Executive Sous Chef to support culinary operations across a facility. You will supervise hourly staff, assist in menu development, ordering, and execution of catering events, while driving quality and consistency.

The role offers opportunities to lead culinary programs, collaborate with marketing, and stay ahead of culinary trends in a dynamic environment.