Executive Sous Chef - Creative Kitchen Leader

Compass Group USA; Kentucky; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

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

Compass Group USA's Flik Hospitality division seeks an experienced culinary professional to support the Executive Chef in overseeing kitchen operations, ensuring sanitary standards and staff safety.

You will assist in meal preparation, cost controls, and rolling out culinary programs with marketing and culinary teams; a BS or AOS in culinary arts and 3–5 years of experience are required.

Qualifications

• BS in Culinary Arts or A.O.S. with related training.
• 3–5 years of culinary experience in kitchen operations.
• Mastery of a wide variety of kitchen positions and stations.
• ServSafe/HACCP or equivalent food-safety certification.

Responsibilities

• Assist Executive Chef to ensure sanitation, ServSafe, safety, production, and merchandising requirements.
• Motivate, train, develop and direct back-of-house staff to meet objectives.
• Ensure high quality food items are creatively prepared and presented cost-effectively.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost control and expenditure management for the account.
• Roll out new culinary programs with marketing and culinary teams.
• Perform other duties as assigned.

Skills

Culinary leadership

Sanitation & ServSafe

Food cost awareness

Staff training

Interpersonal skills

Communication

Education

BS in Culinary Arts

A.O.S. in Culinary Arts

Job description

Compass Group USA's Flik Hospitality division seeks an experienced culinary professional to support the Executive Chef in overseeing kitchen operations, ensuring sanitary standards and staff safety.

You will assist in meal preparation, cost controls, and rolling out culinary programs with marketing and culinary teams; a BS or AOS in culinary arts and 3–5 years of experience are required.